All I want, all winter long, is a big bowl of body-warming, soul-soothing soup. And usually I want it instantly, with next-to-zero work on my part. Ramen is the magical concoction that satisfies both of these desires.
I make it a little differently every time, depending on what veggies and toppings we have in the house. It is delicious in its simplest form – broth and noodles – but I love it even more when we have greens, mushrooms, sprouts, soft-boiled eggs and other fixins to add for flavor and texture.
Feeling a little chilly and also a little lazy? Go fix yourself a steaming bowl of broth, noodles and veggies. You deserve it.
Soak mushrooms in warm water until they soften (20-30 minutes); rinse and drain. Slice mushrooms.
Heat sesame oil in a large pot over medium heat. Cook garlic and ginger for 2 minutes, then add miso and cook for another minute. Add broth, a splash of soy sauce and Sriracha, 5-star spice (optional) and mirin (optional).
Stir in mushrooms. Bring the broth to a simmer and season to taste.
While broth is heating, boil water in a separate pot and cook noodles until al dente. Drain and rinse with warm water; set aside.
Add greens to the broth and cook for a few minutes until wilted.
Put a serving of noodles in each bowl, ladle soup over the top, and garnish with toppings.
We’ve been on a grain-based salad kick for a while, combining couscous, bulgar, farro or whatever we have in the cupboard with vegetables, nuts, legumes, herbs and spices for new combos. I think this started because:
Green salads can get pretty grim during the winter months.
Whenever we serve simple salads to guests, no one eats it and we end up with a neverending bowl of wilting lettuce in our fridge.
I like these heartier salads because they have endless variations, and they are a blank canvas for all the spices we have been collecting. I made this one for our last EatWith event and loved the contrast of the different textures and flavors (I think the cinnamon is a must).
I have a tendency to cook as though I am feeding the entire Duggar family instead of two normal-ish adults. As a result, we often have leftover grains and beans to get creative with.
This week, we had a ton of extra bulgar and a bag of dried garbanzo beans begging to be used, so I cooked up some tasty (and shockingly vegan, minus the tzatziki sauce, which I do think is a necessity) fritters.
The great thing about this kind of fritter is that you can adapt it to fit whatever you have on hand. We’ve been eating a lot of bulgar lately (quick cooking instructions: 2:1 ratio of broth or water to bulgar; boil liquid, add to bulgar, cover and let sit for 30 minutes), but you could easily substitute couscous or rice. We also happened to have chard and peppers, but you could use zucchini, carrots, spinach, whatever your little heart desires.
Of course I made twice the amount in the recipe below, so I did not actually cut down on the leftover count. You get a fritter! And you get a fritter! Fritters for everyone! I think tomorrow I’m going to add poached eggs to them and call that brunch…