Today I got up on the wrong side of the bed. But actually the day started to go off even before I got up. After the alarm clock rang, Canavar started to retch. I only managed to turn his head to the side so that he threw up onto the bedside table instead of me. After that my mood was at rock bottom. I mean it was Friday, I was tired, it was cold (and so was I), the cat didn’t seem to feel well …
Over the course of the day I just felt more and more exhausted and maybe a little bit as if I was falling sick. When I finally got home just before 5 (although I got to pick up my wedding gown, so, of course, not everything was bad today), I had to lie down and take a long nap. Canavar joined me and slept on my legs. Until we got hungry. While I fed wet food from a can to the cat, I decided to make something a little more exciting for my boyfriend and me.
Namely ramen. Recently, we ordered ramen a few times from a restaurant around the corner. It is just the right dish on colder days. Then again, ordering food regularly costs a pretty penny. When we were in Chinatown last Sunday, we walked through a supermarket there. We always find it exciting to discover new and totally foreign products. That time we only bought ramen noodles for a very low price though. We had almost all other ingredients at home anyways. Except for the miso ginger broth that Trader Joe’s sells in cardboard boxes. I am sure it wouldn’t be hard to make a ramen broth yourself, but today I chose the easier way.
Once I had eaten a big bowl of my vegan ramen, while it was still piping hot, I felt better. It also was the right amount of hot. My boyfriend introduced srirachi sauce to me and I love how it adds tanginess to a lot of different dishes. And now I plan on sleeping a lot and enjoying the weekend. I hope you have a lovely weekend, too!
Yields 2 - 3 portions
10 minPrep Time
15 minCook Time
25 minTotal Time
- 3 tbsp. sesame oil
- 3 spring onions
- 1 tbsp. minced garlic
- 3 tbsp. soy sauce
- 1 tbsp. maple syrup
- 110 g shiitake mushrooms
- 1 package Trader Joe's Miso Ginger Broth (= 1l
- 225 g spinach
- 100 g ramen noodles
- 2 tbsp. sriracha sauce
- 1 package Trader Joe's Sriracha Flavored Baked Tofu (200 g)
- 1 tbsp. black sesame seeds
- Heat up 1 tbsp. sesame oil in a frying pan. Cut the tofu in bigger cubes. Fry the tofu slowly from all sides.
- In a big pot heat up the other 2 tbsp. sesame oil.
- Cut the spring onions in smaller pieces. Sauté them and the minced garlic in the oil.
- Add the mushrooms (I added whole mushrooms, but you could also slice them), the soy sauce and the maple syrup and simmer for a few minutes.
- Next, add the broth and the spinach.
- Then add the noodles and cook them according to their instruction (usually for about 2 to 4 minutes).
- Season with sriracha sauce (the more you add, the spicier the ramen becomes).
- After you put the ramen into a bowl, add a few pieces of the tofu.
- Sprinkle black sesame seeds on top.