Mushroom Ramen

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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

  1. 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.
  2. Add oil to pot, probably a bit more than intended.
  3. Throw in onions and let them cook until they are a bit brown around the edges.
  4. Add garlic and a few mushrooms for taste and stir until it is fragrant.
  5. Add 2 cups of stock and stir.
  6. Add soy sauce and the rest of the mushrooms.
  7. Taste, to make sure the flavor works for you.
  8. Bring to a boil then let simmer while you work on everything else.

Prepping the Veggies

  1. Chop your vegetables and prep your tofu (drain it, chop it, etc)
  2. Wait for your room mate to finish with her dinner because you do your best not to be a kitchen hog.
  3. Cook your tofu Mark Bittman style by putting it in a small bit of oil with no coating.
  4. Add vegetables with a bit of miso and soy sauce after tofu is at desired consistency.

Putting it all together

  1. Boil water and add ramen once it is boiling.
  2. Once cooked, pour stock in bowls and add a scoop of ramen.
  3. Top with vegetables and tofu (and maybe some sesame seeds) and enjoy!

 

See Pictures Below!

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All the Ingredients

 
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Mushrooms set to cook
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Cooking the Tofu

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Veggies marinating

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Putting it all together

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Ready to eat!

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Spinach Tortellini Soup

(Originally from Shutterbean.com)

I’m a big fan of spinach. I’m also a big fan of things that include carbs and cheese, so this works pretty well for those purposes. Up in Massachusetts lately, we’ve had a lot of snows, and about the same amount of snow days. Nice, but as a poor college student, my apartment has been pretty cold. For me, this means it is time for mass amounts of soups and other warm foods.

But anyway. On to the recipe.

 

A splash of olive oil or vegetable oil

1 chopped up onion

2 chopped garlic cloves

A few dashes of dried basil

A few dashes of dried oregano

Salt and pepper

Can of diced tomatoes (15 oz)

32 oz of Vegtable stock (I used Better than Bullion, so a teaspoon and a half of that, and four cups of water)

10 oz of Tortellini

A few handfuls of spinach

Sprinkle with parmesan

 

Chop up your onion and garlic. Throw in some olive oil in a pot that you left on the burner too long.  Put a little garlic in, then let it burn slightly. Put in the rest of the onions and garlic. Season with salt and pepper. After nice and cooked, put your tomatoes in the pot with your bullion and water. Let it boil. Remember you forgot basil and oregano and throw that in.  Put in your tortellini. Cook until soft. Put in your handfuls of spinach. Stir in a cook a while longer.

Sprinkle with your roommate’s parmesan and chow down.