Easy Ramen with Shiitake Ginger Broth

Get warm and cozy with a bowl of satisfying ramen. Endless toppings | fun to make | vegan broth | make ahead | customize able | good for groups
Get warm and cozy with a bowl of satisfying ramen. Endless toppings | fun to make | vegan broth | make ahead | customize able | good for groups

Post dedicated to the victims, families of victims, and emergency personnel of the 2016 Wildfire of the Great Smoky Mountains.

We will pick up again next week with discussing your SELF, recap what we’ve learned so far, and move on to another lesson in beginning a personal development journey. For now, you still have 3 awareness studies you should be practicing: stop caring what other people think, true happiness, and judgement of others. Review if you need, or visit these topics for the first time.

This week we have a one a kind soup for you- RAMEN! No, not that shiny packet of sodium you sprinkle in a pot of water. This is ramen you make yourself! The broth consists of 10 ingredients (plus S&P and olive oil); it takes minimal effort; you decide on the spice level; the toppings are endless, and it tastes so darn good.

We will get to the recipe, but let’s talk about the ingredients first.

*Needs no explanation: Olive oil, onion, garlic, ginger root, stock, salt, and pepper.

*Tamari: similar to soy sauce, but contains little to no wheat. It is richer in flavor than soy sauce, and the saltiness is more balanced. Can be found in the ethnic aisle of most major grocery chains. Use soy sauce if you must, but we suggest giving tamari a try.

*Rice wine vinegar and Sesame Oil: can be found in the ethnic aisle of most major grocery chains.

*Chili sauce: we use Sriracha. There is a good chance you already have this beloved condiment in your fridge. If not, it’s readily available in most grocery stores (also, shame on you Haha!). Buyer beware, it’s habit forming.

*Yellow miso: miso comes in yellow, white, and red varieties. Our recipe calls for yellow or white. We have never had a problem finding miso in most grocery stores; it’s usually in the organic/produce area. If it’s not, just ask. Or you can always purchase it here.

*Dehydrated shiitake mushrooms: again, another ingredient we have never had any trouble finding. You can find them in some grocery stores, and specialty and Asian markets. If you have a dehydrator, have some fun and dehydrate your own! If none of the above are options for you, you can always buy them here.

Our recipes are usually pretty flexible, because we want you to get comfortable with trying new ingredients, and using your own creativity in the kitchen. With that being said, the miso and the dehyrated shiitakes are vital to this dish. So go find them; introduce new ingredients to your cooking. Do not skip this step. We repeat. Do not skip these ingredients. If for whatever reason you are propelled to skip or substitute these two ingredients, make another soup. Like this.

The noodles: attempt to find good quality, fresh ramen noodles. They really do make a difference. We prefer this brand. If you ABSOLUTELY must, buy the ramen you see in those packages. You know the ones we’re talking about here. But, we really encourage you to try the good stuff. You won’t be disappointed!

On to the toppings: we are going to give you a slew of options, but get creative! To finish the dish, we sprinkled on some Gomasio from Urban Kitchen Apothecary. This stuff is so good! We have been using it on everything. A sample pack of 4 flavors will only set you back $10. We’re thinking stocking stuffers!

This ramen soup is soul and body warming, great for when you’re feeling under the weather, and perfect for when you’re feeling perfectly healthy. It’s also a visually appealing dish if you’re having company. You can make the broth ahead of time, and your guests can have fun adding their individual toppings.

Jackfruit Carnitas Tostada with Watermelon-Tomato Pico and Black Bean Mash

Jackfruit Carnitas Tostada
Jackfruit Carnitas Tostada

Unless you’ve been hiding under a rock, you should be familiar with at least one meat substitute by now. Tofu has been around since BC times, but today we’ve surpassed coagulated and pressed soy milk. Tofu, tempeh, and TVP (textured vegetable protein), all derived from soy, are now found in most grocery chains as protein sources for vegans and meat-eaters alike. Seitan, made from washing away starch in wheat dough, is a gluten based alternative currently in vogue.
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