day eighty seven // ginger miso ramen

If I had to pick one type of food to eat for the rest of my life it would probably be Asian food. I have especially been a fan since becoming a vegetarian four years ago, as it is simple to make Asian meals meatless if they aren't already. Chicken Ramen noodles used to be a common lunch for me (both before and after vegetarian-ism, because that flavor packet has no chicken in it whatsoever. This kind of grosses me out now. mmm, chicken flavor. No thanks.) The taste doesn't appeal to me now. Despite this, today for lunch I was wanting some Ramen. So I pulled out a package of noodles and threw out the packet, used miso instead and added some other yummy things to make this healthier - and better tasting in my opinion - Ramen noodle bowl. It may take a little more work this way, but it is still so simple and delicious.  I took some photos just in case it was tasty enough to share, and alas! :)

GINGER MISO RAMEN
makes two servings

- one package dry ramen noodles, pitch the seasoning packet
(you may be able to find plain ramen noodles somewhere, I'm not sure. I used the ones from the packet because we had some in the pantry. you could probably use soba noodles here as well if you wanted.)

- 1 1/2 tablespoons red miso

- 2 teaspoons fresh grated ginger

- 4 large leaves napa cabbage, thinly sliced

- 3 oz firm tofu, diced into about 1/2 inch pieces

- pinch Chinese five spice powder (I use this one)

- about 1 teaspoon soy sauce or liquid aminos

- chopped green onion to garnish (optional)

Start by preparing your tofu; Press with a kitchen towel to dry it out a bit, then sprinkle with salt and a little Chinese five spice. Place a small pan over medium high heat with about a teaspoon or so of peanut oil (or olive, coconut, etc). Add tofu and stir-fry until the edges start to brown. Remove from heat and set aside.

Add 3 cups of water to a medium saucepan over high heat. Stir in miso, ginger, and cabbage and bring to a boil. Add the noodles and boil until they are done (around five minutes or less). Turn off the heat and stir in a splash of soy sauce or liquid aminos and the tofu.

Divide between two bowls and top with green onions.

Get out your chopsticks! :)