Cold winter days call for my favorite soup ever! I get rice ramen noodles (and usually the mushrooms) from Costco, then throw in a bunch of other staples I usually have around the house. Even my kiddo eats this, even though he professes not to like soup.
1 lb Firm Tofu, drained and pressed 1 tbsp Olive Oil 1 tbsp Soy Sauce 1 tbsp Cornstarch 1 tbsp Sesame Oil 1 tbsp Garlic, minced 1 tbsp Ginger, minced 1/2-1 tsp Chili Crunch (like Momofuku) 12 oz Shiitake or Baby Bella Mushrooms, washed and sliced Sprinkle Bacon Salt 5 cups Veggie Broth (I make mine with Better than Bouillon) 1 tsp White Miso Paste 1 tsp Peanut Butter 1 tsp Tahini 1 cup Coconut Milk (about half a 15 oz can) 1 tbsp Soy Sauce 1 tsp Turmeric 1 tbsp Sugar Black Pepper Lime 7.5 oz Ramen Noodles (3 of the rice ramen portions from the Costco package) 2 cups Spinach or Bok Choy, torn 6-minute Egg, halved lengthwise* Sesame seeds, green onion, grated carrots or whatever other garnish you prefer Preheat oven to 415. Press and dry tofu, and cut into small chunks. Toss in a bowl with oil, soy sauce and cornstarch, and spread on a parchment-lined baking sheet. Bake while prepping remaining ramen ingredients. Heat sesame oil, add garlic and ginger over medium-high heat. Add mushrooms, cook until soft and slightly brown. Add more oil if needed. Add chili crunch, broth, miso paste, peanut butter, and tahini, plus the coconut milk. Season with soy sauce, turmeric, black pepper, and sugar. Bring to a boil, then cover and let simmer for 15-20 minutes. Season with lime juice. Add ramen noodles to mushroom broth, separating with a fork after awhile, and cook for about 3 minutes. Add torn spinach and cook for another minute. Or use sliced bok choy, adding at the same time as the noodles. Top with garnish, tofu and soft boiled egg. *Place desired number of eggs in pot of cold water until just covered. Heat on high until boiling. Reduce heat to low, cover and simmer for 6 minutes. Remove from heat and dunk in ice bath to halt cooking.
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