I’ve been trying to get myself to like mushrooms for a while. I am not a huge fan, likely because they were forced on me after I became a vegetarian to the point where they were no longer fun. However, they are in so many tasty looking vegetarian dishes, I am determined to get over this feeling of disgust. This is one of my many recent attempts.
Ingredients
A splash of oil (I used canola)
1 Onion, Coarsely Chopped
2 Monster pieces of garlic
A dash of ginger powder you need to get rid of
6 Cups of Stock- I like better than bullion, so really water then stock
2 Tbsp Soy Sauce
A Handful of baby Bella mushrooms, roughly chopped
3 or more carrots, roughly chopped
A Head of Bok Chop, roughly chopped
10 oz of tofu, sliced (Mine was frozen, so it was a bit easier to drain)
20 oz ramen
Recipe
Starting the stock
- Place pot on stove, and set stove at a medium temperature and let it warm up for what seems like forever because it is electric.
- Add oil to pot, probably a bit more than intended.
- Throw in onions and let them cook until they are a bit brown around the edges.
- Add garlic and a few mushrooms for taste and stir until it is fragrant.
- Add 2 cups of stock and stir.
- Add soy sauce and the rest of the mushrooms.
- Taste, to make sure the flavor works for you.
- Bring to a boil then let simmer while you work on everything else.
Prepping the Veggies
- Chop your vegetables and prep your tofu (drain it, chop it, etc)
- Wait for your room mate to finish with her dinner because you do your best not to be a kitchen hog.
- Cook your tofu Mark Bittman style by putting it in a small bit of oil with no coating.
- Add vegetables with a bit of miso and soy sauce after tofu is at desired consistency.
Putting it all together
- Boil water and add ramen once it is boiling.
- Once cooked, pour stock in bowls and add a scoop of ramen.
- Top with vegetables and tofu (and maybe some sesame seeds) and enjoy!
See Pictures Below!
All the Ingredients
Cooking the Tofu
Veggies marinating
Putting it all together
Ready to eat!