My instant ramen always tasted off until a coworker saw me cooking it at the office kitchen

For 8 years I boiled the noodles with the seasoning packet already in the water, thinking that was the whole point. Then my coworker Dana caught me doing it and asked why I was making salty soup instead of flavoring it after draining. Has anyone else discovered they were skipping some basic step for years and felt like a complete idiot when it finally clicked?

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