Due to the brain-crushing, time-consuming monstrosity that it is getting an education, it has been an impressively long time since I’ve chimed in. But since we had this fabulous kale shortage of 2015 (also known as Juno), I’ve been given the rare moment to brag about some of our grad school meals. Cue ramen, grad school fare.
Found this fabo recipe on blueapron.com, slightly tweaked for what we had on hand.
Head of Bok choi
2 Cloves Garlic
1 Package Firm Tofu
3 Ounces Shitake Mushroom
3 Tbs Vegetable Demi-Glace
2 Tbs Soy Sauce
1 Tbs Miso Paste
1/4 Cup Hoisin Sauce
12 Ounces Ramen Noodles
In a medium pot, heat some oil and add garlic, the hard parts of the bok choi, and the white parts of the scallion. When soft stir in the vegetable demi-glace (which is super weird stuff), 4 cups of water, the mushrooms, miso, and soy sauce. Bring to a boil, reduce to a simmer, then let it just hang there for 6-8 minutes.
Meanwhile sauté the tofu in some oil for a little less than 5 minutes, turn the heat off, and then add the hoisin sauce.
Add the ramen noodles and bok choi leaves to the broth, cook for 2-4 minutes. Divide into two bowls, add the tofu and the scallion greens.
We also made Blueberry Muffins (with lemon zest), Coconut Soup with Rice Noodles, Tofu and Bok Choi, we roasted asparagus with garlic and lemon, and even tried sautéing sweet salad turnips. Those, while counterintuitive via their namesake, were surprisingly delightful.
Still more dishes to be made, as our loot has yet to run out. Doing a little dance now. Actually, doing many, many little dances.