- 1 container chicken broth/ veggie broth
- Assorted mushrooms of choice (3/4 lb)
- Dried shiitake mushrooms (optional- these are very strong
- 3-4 ramen packets
- 1 large onion
- 1 tbs fresh ginger/ ginger paste
- 1-2 garlic cloves (minced)
- Garlic powder (unsalted)
- Sesame seeds
- Miso paste
- Soy sauce
- 4 eggs
- Green onions/ scallion (garnish)
- Corn (fresh or frozen)
- Red chili flakes
- Sesame oil (optional)
1. Prepare the toppings
Soft boiled eggs→ bring water to a boil, put in the eggs, boil for 6 minutes, take out and put in a ice water bath, peel and cut in half
Chili garlic sesame oil → heat sesame oil (or vegetable oil), add chili flakes, sesame seeds and garlic powder stir (don’t bring it to a boil or it will burn)
Butter corn → heat the corn and add butter
Cook ramen →boil water, put boiling water into a large bowl, add ramen and let sit for 2-3 minutes. Rinse with cold water (you don’t want to overcook the ramen noodles)
2. Prepare the broth
Sauté the garlic, ginger and onion in oil until the onion shrinks. Add the broth of choice, chopped mushrooms, soy sauce (to taste) and miso paste (to taste). Bring to a boil, I cook it on low heat for 20-30 minutes.
3. Assemble and serve
Put the broth in a bowl, add the ramen end with toppings of choice and serve. You don’t want to add the noodles until the end or they will get soggy. You can always modify your toppings and get creative by adding: spicy miso paste, fried shrimp or tofu, meat of choice, takana, spinach, kimchee, bamboo, seaweed, bean sprouts ect.
- 1 1/2 cups all-purpose flour
- 3 tablespoons confectioners’ sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups milk
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- 1 large egg yolk plus 3 large egg whites
- 1/4 teaspoon cream of tartar
- PAM- for cooking
- Maple syrup- for serving
four 3-inch-wide-by-2 1/2-inch-high ring molds: you can use any tall ring you have
This was my first time trying homemade Japanese pancakes and I was pleasantly surprised! They turned out amazing! The easiest way to make this pancake, start with THREE BOWLS!
Bowl 1: Mix together the dry ingredients: flour, confectioners’ sugar, baking powder and salt
Bowl 2: Mix together the wet ingredients: milk, melted butter, vanilla and egg yolk
Bowl 3: Mix 3 egg whites with a hand mixture until white peaks form (this takes about 3-5 minutes depending on the hand mixer
Mx together the contents of bowl 1 and bowl 2 in equal proportions, at the end fold in the contents of bowl 3
Heat up a pan on LOW HEAT- I had it on the lowest setting, spray the pan and the ring. Once the pan is heated pour the batter in 1/2 way into the mold, set a timer for 5 mixtures, flip and cook the other side for 5 more minutes.
Once it’s done pop it out of the mold and top with powder sugar ( confectioners’ sugar). Serve with fresh fruits, whipped cream, and maple syrup!
Today I decided to make egg fried rice without rice. I substituted the rice with Green Giant Riced Broccoli and Cauliflower mix. They have a variety of different riced veggie combos, just use the one you want. The whole bag of “rice” has 80 calories! That’s what makes this recipe so healthy and low in calories.
- Low sodium soy sauce
- Sesame oil
- 3-4 eggs
- 1 package of microwavable frozen mixed veggies
- 1 package of riced veggies
- 1 onion
- 1 garlic clove
The prep time was about 15-20 minutes! Warm up the sesame oil in a pan, add the chopped onion and garlic and cooked it for about 5 minutes, turn down the heat right before the onion becomes caramelized. In a separate pan cook the riced veggies, this also takes about 5 minutes. Add the microwaved veggies to the onion/garlic mixture. Push this mixture to the side of the pan and use the other half of the pan to scramble 3-4 eggs (I used 3 this time). Once the eggs are cooked, add the riced veggies and add soy sauce to taste. I didn’t add salt to this recipe because the soy sauce is enough sodium for me, but if you feel you need to add salt, just salt to taste.
It is a very simple recipe and tastes amazing. We ate right away, but I am excited to make this again on a Sunday and use it as my lunch for a few days!