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Vegetable Ramen Soup

Makes 4-6 servings

Ingredients

• 1 tbsp crushed garlic
• 1 tbsp sesame oil
• 1/2 small onion or shallot, diced
• 8 cups Miso Ginger broth I used Trader Joe's brand or use vegetable broth and add additional seasoning
• 3 packages instant ramen noodles only
• 2 eggs
• 2 cups kale chopped
• 1 cup carrots shredded
• 1/2 cup green onions diced
• 3.5 oz container shiitake mushrooms or mushrooms of your choice, stems removed and sliced
• 1/2 cup panko breadcrumbs
• Sriracha to taste (I used about 1 tbsp)
• cooking spray
• Japanese fish cakes and pickled radish optional

Instructions

• Preheat oven to 350 degrees.
• Heat sesame oil in a deep saucepan over medium low heat.
• Add garlic and shallots and cook for a few minutes until soft and fragrant.
• Add the broth and bring to a simmer.
• Add the mushrooms and let simmer for five minutes.
• Add noodles, break up and cook for a couple minutes.
• Then add the eggs, breaking yolk with a fork and whisking to mix and cook.
• Add the green onions, kale, and carrots and stir to combine.
• Turn heat to low and let simmer for another few minutes.
• Spread panko in a small baking dish, stir in sriracha sauce (it will clump slightly), then spray with cooking spray.
• Place in oven and toast until golden, about 4-5 minutes.
• Scoop ramen and broth into bowls and sprinkle sriracha panko crumbs on top.
• Garnish with sliced fish cakes and pickled radish.
• I like to serve with cucumber salad.

Add sliced mushrooms and let simmer for five minutes.

 I used shiitake mushrooms for this recipe but I have also used dried mushrooms and rehydrated them in the simmering broth.

Place in 350 degree oven and toast until golden, about 4-5 minutes.

Scoop ramen and broth into bowls and sprinkle sriracha panko crumbs on top.

The post Meatless Monday: Vegetable Ramen Soup appeared first on For the Love of Food.

 

Ingredients: 

• 12-16oz large or extra large shrimp, peeled
• 1/2 yellow onion, sliced
• 1/2 red bell pepper, sliced
• 1 cup peas
• 1 cup baby carrot peels (see pic below)
• 1/4 cup green onions, chopped
• 2 cups Jasmine rice, cooked
• 9oz pkg Campbell’s Skillet Sauce in Thai Curry flavor
• 1/2 cup shredded coconut, toasted
• 1 tbsp oil, for saute

Directions:

1.  Add oil to a skillet over medium and add shrimp. (I used olive oil, canola/vegetable would work too).
2. Cook, tossing until pink and cooked through, just a few minutes.
3. Add Thai Curry Sauce, onions, peppers, carrots, and peas. Stir to combine. Turn down heat to low, cover, and simmer for 10 minutes.
4. Meanwhile, in a small dry skillet toast shredded coconut until golden. Reserve in a bowl for topping. 
5. To plate: Add a heaping serving of the shrimp and curry sauce and top with a few scoops of rice. Sprinkle a good amount of toasted coconut over everything and then add some green onions to garnish.

 

 

Serve warm and try not to lick the plate! This is seriously restaurant quality folks! Yum!

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Crispy Tofu and Teriyaki Vegetable Stir Fry

Makes 2 servings

Ingredients

• 12-14 oz pkg Firm or Extra Firm Tofu drained and cut into 1/2 inch cubes
• 3 oz can baby corn or approx 1/3 of a full size can, drained
• 1/2 cup red bell pepper seeded and chopped
• 1/2 cup yellow onion chopped
• 1/2 cup carrots peeled and chopped
• 1/2 cup approx 5-6 mushrooms, chopped
• 1/3 cup approx 3 stalks, green onions, diced
• 3 oz 1/2 pkg oriental egg noodles (I use Chuka Soba brand), cooked and drained (reserve 1/2 cup pasta water)
• 2 cloves garlic pressed
• 1 tbsp ginger fresh or paste
• 1 tbsp sesame oil I use Devo Oil Japanese Toasted Sesame Oil
• 1 tbsp canola oil
• 2-3 tbsp teriyaki sauce of your choice I use Mr. Yoshida's Sweet Teriyaki

Instructions

• Heat a non stick skillet over medium and add 1 tbsp canola oil.
• Press tofu with a few paper towels to make sure you have removed as much liquid as possible then add cubed tofu to the skillet.
• Brown on each side, approx 5 minutes each, then remove to a paper towel lined plate to drain.
• Using the same skillet over medium add 1 tbsp sesame oil and add all chopped veggies (except corn and green onions). Sauté until softened but still crisp, about 5-7 minutes.
• Add garlic, ginger, and corn and cook for another 30 seconds. Mix well, adding more oil if necessary.
• Finally add teriyaki sauce, tofu, and cooked noodles (if they are stuck together mix with reserved pasta water to loosen, then drain, and add to skillet), tossing to coat and warm.
• Remove from heat, garnish with green onions, and serve.

 

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Ingredients:

• 8-12 oz pkg thin Chinese Egg Noodles
• 16 oz ground pork
• 2 tablespoons
  canola oil
• 1/3 cup
  dry-roasted peanuts
• 3 tablespoons
  low-sodium soy sauce
• 1 1/2 tablespoons
  sambal oelek (ground fresh chile paste)
• 1 teaspoon
  sugar 
• 2
  garlic cloves
• 1 teaspoon ground ginger
• 3 tablespoons lime juice
• 1/2 cup sliced green onions 
• 3/4 cup
  chopped seeded peeled English cucumber (about 1/2 a cucumber)
• 1/4 cup
  chopped fresh cilantro 
• 1/2 cup bean sprouts (optional)
• salt, to taste
• cooking spray

Directions:

1. Cook noodles in boiling water for 3 minutes. 
2. Drain
   in a colander over a bowl, reserving 1 cup cooking liquid. Place
   noodles in a large bowl.
3. Heat oil in a large nonstick skillet over medium-high heat. Add
   peanuts to pan; sauté 2 minutes or until fragrant. Remove from heat;
   cool slightly. 
4. Combine peanut mixture, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini chopper; process until finely ground.
5. Cook pork in skillet over medium heat
   until no longer pink, stirring to crumble. Drain off excess grease.
6. Add peanut mixture and 1 cup cooking
   liquid to pork; bring to a boil. Season with salt and cook 1 minute, stirring frequently. 
7. Add
   pork mixture, juice, and onions to noodles; toss well. 
8. Top each serving with chopped cucumber, cilantro, and bean sprouts.

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Asian SomenNoodles

4 servings

Ingredients

• 12 oz package Japanese Style Somen Noodles pictured below
• 1/4 cup green onions diced
• 1/4 cup deli sliced ham diced
• 1/4 cup Japanese pickle/ pickled radish diced (optional)
• 1/4 cup Japanese fish cake diced (optional)
• Additional toppings such as diced radish cucumbers, edamame, and red onion are delicious too!
• For the Sauce:
• To taste may add more or less sugar and soy sauce to your liking.
• 1/2 cup rice wine vinegar
• 2-4 tbsp sugar
• 1-3 tbsp soy sauce

Instructions

• Bring a medium pot of water to a boil and cook the Somen noodles according to package, usually about 3-5 minutes.
• Drain in a colander, rinse with cold water, and toss in a few ice cubes to cool the noodles down.
• Divide the noodles into four bowls.
• Top with your ingredients, my favorite are fishcakes, pickled radish, and green onions.
• Mix the sauce together in a small bowl, taste to see if you need to adjust the sugar or soy sauce.
• Pour the sauce on top of the noodles and serve cold.

This refreshing cold noodle dish is a perfect meal for a hot summer day.

The post Asian Food Week: Somen Noodles appeared first on For the Love of Food.

Salty Pork, crunchy Cabbage, sweet Onion and just the right amount of heat! 
This is the perfect hearty dish for a cold winter night!

 I saw a version of this recipe a while back on Diners, Drive Ins, and Dives on Food Network. I thought it sounded like an interesting combination but quickly forgot about it. Then the other night I was searching through my refrigerator and pantry, trying to put together a quick meal for my husband and I and after finding a head of cabbage and a Cajun pork steak in my empty fridge (pretty much all we had in the fridge when we got back from Christmas vacation besides some condiments!) along with some egg noodles and an onion in my pantry, I decided why not give cabbage and noodles a try!
….Ya know what? It was dang good!

This recipe was my #9 most popular recipe in 2013! View the Top 10 here

 

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Hearty Pork and Cabbage Noodles

Serves about 10.

Ingredients

• 1 lb Cajun Seasoned Pork Steak boneless or you can substitute seasoned bacon slices
• 1 head of cabbage sliced thin
• 1 large yellow onion diced
• 16 oz bag of egg noodles
• 4 tbsp butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• salt and black pepper to taste

Instructions

• Add olive oil to a large deep skillet and add pork steak.
• Heat over medium, turning once, until cooked through then remove to a paper towel lined plate and drain.
• Cut into cubes and set aside.
• Add 2 tbsp butter, diced onion, and cabbage to skillet.
• Season with garlic powder, salt, and pepper and cook until cooked down and softened about 10 minutes.
• While the cabbage is cooking bring a pot of salted water to boil and cook egg noodles according to package.
• Drain noodles and mix into the cabbage mixture along with remaining 2 tbsp of butter.
• Add pork and toss to combine and heat through.
• Serve warm and enjoy.

Notes

Great as leftovers on a cold afternoon

Cook down cabbage and onion with butter. Then add seasonings.

 I like using No Yolks Egg Noodles for this recipe.
While the cabbage is cooking bring a pot of salted water to boil and cook egg noodles according to package.

 Drain noodles and mix into the cabbage mixture along with remaining 2 tbsp of butter.
Add pork and toss to combine and heat through.
Serve warm.

 This comforting meal feeds a lot and is delicious as leftovers too.

 

A delicious, hearty dinner for a cold winter evening!

Be sure to check out my live cooking video on Facebook here.

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