Asian food · broccoli · comfort food · corn · dinner · easy · healthy · lunch · mushrooms · pasta · Ramen · vegan · Vegetables · vegetarian · veggies · Yummy

“Homemade” Vegetarian Ramen

It can be difficult to find good ramen as a vegetarian. I’m lucky to live in an urban area with access to various ramen restaurants, but 90% of what is offered is meat based. Then again, 90% of all restaurant foods are meat based. The struggle is fucking real.

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Fry those little fuckers on every single side. Trust me, it’s worth the wait.

When Cortney came to visit last summer, I decided to take her to United Noodles, which is an Asian market in Minneapolis. It’s the one that T first took me to back when we were still figuring out if we were dating or not (check it out here). At the time I was completely fascinated by all the products, and ended up focusing hard on the sweets. Mochi is one of my favorite foods, but it can be hard to come by in the Midwest. This place housed a plethora of mochi options. None of which were as good as the fresh shit in Hawaii, but I digress. Despite not serving fresh mochi, it’s the best Asian market in the cities as far as I know. Since Cortney is Hawaiian, I knew it would be of interest to her. We ended up deciding to make ramen at home, which I didn’t think was possible. She had a plan, and showed me exactly what we’d need. Without her, this recipe wouldn’t exist. She knew the good miso paste to purchase, and which noodles were best (I didn’t take a pic of those – sorry!), as well as how to add the “right” toppings. Of course, we also loaded up on all the bomb-ass Asian snacks (Ube mochi to be specific, as well as Pocky sticks, and various cookies). It was a goddamn feast when we got home!

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Last week T got a hankering for ramen, so we made the trip back to United Noodles. I picked up all the ingredients to make some veggie ramen at home (even opting to omit the tofu to speed up the process – that shit can be time consuming), all while he was loading up on the prepackaged dried shit. When he said he wanted ramen, he meant instant. It still blows my mind how frequently he’s counting those as a meal without adding a single vegetable. Is anything really a meal when a vegetable isn’t included? Oh wait, this is America. Sigh. Nevermind.

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This is the good stuff. If you can find this, use it. If not, don’t panic. It’s just soup. Calm the fuck down. Any miso paste should be fine. 

If you want to simplify things, you can always leave out the tofu. If you eat meat, you can always add in meat. It’s not that fucking difficult. This is a sort of “figure it out as you go and don’t be a dumbass” type of recipe. It’s not specific amounts meticulously measured out, but rather a lot of throwing in things that you think will taste good. If it’s something you enjoy in other things, add it here. Some people think it’s weird that I like to add corn. To those people I simple say, “Fuck off, and make your own ramen.”

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“Homemade” Vegetarian Ramen

4 oz extra firm tofu

4-6 tablespoons miso paste (to taste)

4 cups water

Salt and pepper

16oz Noodles (dried or fresh are fine – can easily be found in any Asian market, or the Asian foods section of larger grocery stores), follow cooking directions on packaging

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Any or all of the following optional toppings: boiled egg, green onions, enoki mushrooms (see photo to right), bok choy, seaweed, frozen corn, bamboo shoots, any dark leafy greens, broccoli, chili oil, sriracha, etc (the sky is the limit – go nuts)

Bring water to a boil and add in miso paste. Stir and simmer until fully dissolved into water. Taste to see if you need a little more (I like mine a bit stronger). Simmer for a few minutes.

For the tofu: Place between 2 layers of paper towels and place a heavy plate/pan/book on top. Wait about 20 minutes to allow the weight of the plate to squeeze out the excess water. Cut into 1-2″ cubes. In a hot skillet (over medium to medium-high heat), drizzle enough oil to cover the surface (I like to use olive oil with a splash of sesame oil for flavor) , and evenly distribute the cubed tofu. Sprinkle with a little salt and pepper. Fry for a few minutes on each size, trying not to move things around too much. It can get smokey depending on the type of oil you use, so be aware of that and lower the heat if needed. After a few minutes, those little fuckers should be browned on one side. That’s when you flip ’em all over. I like to brown all sides of the cube, but that’s up to you. I just love ’em extra crispy.

Place a handful of cooked noodles into a large bowl. Ladle over some of the miso broth and top with tofu and veggies of choice. Drizzle with any hot sauce or chili oil you like, and dig in!

Now that wasn’t so hard, was it? Anyone else have a go-to recipe that is a lot easier than it looks? Comment below!

Did you make this recipe? Post a photo and tag @kelseyskitchen23 on Instagram!

broccoli · brunch · comfort food · dinner · easy · gluten free · healthy · mushrooms · potatoes · sides · vegan · Vegetables · vegetarian · veggies · Wrestling · Yummy

Lemon and Dill Roasted Fingerling Potatoes

So I went to a wrestling match the other day. It was at Bauhaus Brewery in Minneapolis. I don’t really do beer, but was in a drinkin’ mood, so I downed 2 within the first 30 minutes. I mean, if I’m watching “wrassling,” as T calls it, I better be hammered. HAMMERED.

I’m 5’5 and T is 6’3, but I matched that fucker beer for beer.

Have y’all ever been to a wrestling match? Now, I don’t mean proper wrestling as a sport. I mean “wrassling” as a performance (think WWE). It is a weird hodgepodge of humans that enjoy this shit. Now, don’t get me wrong, it is fucking entertaining.  But some of these people are obsessed. And their excitement is contagious. I mean, fuck, towards the end of the show I was full on meowing with the performer… complete with making my hand into a claw and “scratching” the air in front of me (he had a cat theme going, so I was on board). I mean, honestly, get a few drinks into me and I can get excited about anything.

They only had one women’s match, which is a bunch of bullshit. At least the women they chose were badasses. I was rooting for the shorter, plainer looking girl, because, I mean… obviously. But then the traditionally “hot” girl started putting all this crazy lipstick around the outside of her lips and acting full-on INSANE, and I was like, “Murder that little plain bitch!!!”

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I mean… LOOK AT HER.

Also, wrestlers are fucking HOT. Most of the dudes that performed were beefy as fuck. We made our rounds at the end of the show to meet all the wrestlers. I don’t know why (beer), but T insisted I be photographed with everyone (because beer). He kept telling them how excited I was to be at my first show, so they were all super sweet to our drunk asses.

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T was about to take the picture when he stopped everything and said, “Hold on… hold on… Something’s not right…” I honestly thought something was wrong with his phone or something. But then he said, “Hey man, do you think you could take your shirt off for her?” And that’s when I knew I was in love.

There was one guy that acquired some sort of head wound during his match, and it caused blood to pour down his face. You better believe that fucker left the dried blood all over his face for the rest of the night. I’m sure it was for dramatic effect… and photo ops. I fell for it. Obvi.

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This was literally 2+ hours after that head injury. No one could get him a towel?

My only complaint was that this event was held on a Sunday. I mean, why? WHY? I was hungover at work the next day, which is the fucking worst.

We have tickets for another wrestling performance next month, and I’m fucking psyched. Who knew?

We like to contradict stereotypes, so we watch wrestling and shop at the farmer’s market. That’s where we got these delicious little fingerling potatoes. They make everything feel a little fancy, and they’re easy to make.

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Roasted Fingerling Potatoes

2ish pounds Fingerling potatoes, washed and sliced in half

1 head broccoli, cut into florets

As many mushrooms as you want (I used around 8oz, but wanted more)

Juice from 1/2 lemon (or about 2 tablespoons)

Garlic powder

Salt and pepper

Olive oil

Fresh dill (optional)

Preheat oven to 400. Bring a pot of water to boil and add in the potatoes. Boil for about 10 minutes (just to start the cooking process). We don’t need them to be cooked all the way, but want to cut down on roasting time. After 10 minutes, drain and rinse potatoes and dump into a large mixing bowl. Add in the broccoli and mushrooms. Drizzle with olive oil and lemon. Toss with a sprinkle of garlic powder, lots of salt, and a bit of pepper. Make sure it’s all mixed well before spreading onto a baking sheet. Bake for 30-40 minutes, stirring things around halfway through. Once done, top with a bunch of fresh chopped dill. Serve with whatever you like! I serve everything with an egg. Sometimes I add some green beans, too.

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LOL