Tag Archives: snowpocalypse

Snowstorm Staple Miso Ramen

Are you ready for the storm? I braved the crowds at the Park Slope Food Co-op yesterday and made off with all of the kale about a dozen Amy’s Vegan Breakfast Burritos. But most importantly, as ever, I have a stash of Dr. McDougall’s Right Foods soups on hand.

healthyramen

I buy bulk packages on Amazon– my favorites are the Miso Ramen, Soy Ginger Noodle and Pad Thai. They’re all delicious, healthful and satisfying. And of course vegan, and certainly not fried like those awful blocks I ate as a kid.

While they’re marvelously flavorful, I rarely eat them as-is. I need me some greens, and a lot of broth. So to extend the broth I add additional miso paste. Then I jazz things up with some tofu, seitan (Uptons, of course!) or TVP. Sometimes several of the aforementioned items.

The kale from the Park Slope Food co-op shines above all other kale!

The kale from the Park Slope Food co-op shines above all other kale!

These soups are winter staples so I’ll try to post more of my quick and dirty “recipes” for each soup. (and perhaps, my favorite convenience meals in general.) Let’s begin with the Miso Ramen. The easiest, fastest comfort food around!

 

Ingredients:

1 Cup Dr. McDougall’s Right Foods Miso Ramen

White and Red Miso Paste (I prefer Miso Master)

1 tsp dried Wakame seaweed

Upton’s Seitan

TSP (Texturized Soy Protein)

1 tsp sesame seeds

Lacinato kale

Directions:

Steam kale, reserving the cooking water. Boil some additional water in a kettle, about 2 cups.

Get thee a large bowl. Add about 2 tsp white miso and 1 tsp red miso in the bowl (beware- if you don’t like salt or have high blood pressure, skip the extra miso and water!) Add 2 Tbsp hot water to the miso paste and whisk with a fork.

Add contents of soup cup (noodles and flavor packet,) 1 Tbsp TSP and dried seaweed to your bowl.

Pour your (just boiled) cooking water into the bowl. Stir and check the flavor. If too thin, add more miso. If too strong, add more water. Cover with a plate or lid. Let stand for 1 minute or till noodles are soft.

Chop the kale while noodles soften, then uncover and add your kale and sesame seeds. Slurp.

 

Stay warm and dry people!

 

 

Lentil Soup: A Momentary Thaw

This winter, people. Lord help us. As if the mountains of snow here in NYC were not enough, I’m hobbling around in a camwalker boot due to a fractured talus bone. While I’ve been a trooper despite the injury, I draw the line when it’s snowing and/or the roads and sidewalks are a sheet of ice. This means I’ve been in a lot, which translates to a lot of cooking.

lentillayout

Soup is high on the agenda in this kind of weather. While I had made half dozen other dishes, another round of snow had me craving lentil soup. I generally go straight for The Post Punk Kitchen’s Rustic Winter Stew, but said dish takes just a bit more planning and time. Because the white menace had me trapped in the house devoid of several key ingredients, I set upon making more of an impromptu, easy soup.  All you really need are dry lentils, an onion or garlic, (both are good, but one will suffice) and spices you already have around. I was so pleased with the results that it’s now going to be on the menu at all times.

Why two kinds of lentils you ask? These little red guys will fall apart and give you a nice thick broth, while the green ones will keep their shape.

Why two kinds of lentils you ask? These little red guys will fall apart and give you a nice thick broth, while the green ones will keep their shape.

This soup has more comfort than a fuzzy blanket. Served with greens and baked potatoes or squash, you have the perfect meal packed with protein, iron, calcium, a host of vitamins, minerals and antioxidants. It’s also really fast and easy to make, so even if it’s 6pm, you can be eating in about an hour, chop to simmer, with a minimum of effort.

A good deal of the broth gets absorbed by the lentils, so when I feel like a brothier soup I make the dish as is, then dilute it on a per-serving basis with some water and add a dollop of red miso for punch. Definitely thaws you out and has a ridiculously high cozy factor. Run, don’t walk to the kitchen now! (but take it from me, be careful not to trip.)

Yield: about 6 cups
Ingredients:

1 teaspoon Olive oil
1 small onion, diced medium
2 cloves garlic, minced note: Feel free to use either onion or garlic, both are ideal but one will suffice.Use an extra garlic clove if using only garlic.

1/2 teaspoon cumin
Several generous grinds fresh black pepper
2 grinds pink salt or sea salt

2 bay leaves
1 cup green lentils
1/4 cup small red lentils
2- 3 carrots, chopped
About 1/2 package Crimini mushrooms (or the whole thing if you dig them as I do.)
4 cups vegetable broth
2 Tbsp Nutritional yeast

Method:
Preheat a medium- large pot over medium heat. Saute the onion in olive oil, along with a dash of salt, for about 1 minute. Add the garlic, cumin, pepper and salt and saute a minute more.
Add the green lentils, bay leaves and vegetable broth. Cover pot and bring to a boil. Stir occasionally for about 20 minutes, until lentils are slightly softened.

Lower heat to simmer. Cook for about 10 more minutes, until lentils are nearly soft. Add red lentils, carrots and mushrooms. Check carrots and lentils for done-ness after 5 minutes. The red lentils should fall apart, but not the green ones. Add nutritional yeast, stir and let sit for 10 minutes or so to allow the flavors to meld and water to absorb more into the lentils. As always, serve with extra nooch and sriraja.