Vegetarian Ramen

Adapted from Minimalist Baker and Just One Cookbook

Serves 4

Ingredients

  • 1 tablespoon sesame oil
  • 5 cloves garlic, roughly chopped
  • 1 yellow onion, sliced
  • 2 tablespoons diced ginger
  • 6 cups water
  • 4 tablespoons soy sauce
  • 1 tablespoon miso paste (make sure it’s vegetarian)
  • .5 oz dehydrated mushrooms
  • 8 ounces ramen noodles

Toppings

  • Green onions, diced
  • Baby bok choy
  • 4 soft boiled eggs (one per bowl, sliced in half), directions below
  • Sriracha

Directions

  1. In a pot, heat the oil, garlic, onion, and ginger. Cook over medium-high heat for around 5 minutes, stirring frequently, until the onion’s edges start to brown.
  2. Add six cup of water to the pot. Scrape the bottom of the pot to get anything that has gotten stuck. This will improve the flavor of the broth.
  3. Stir in the soy sauce and the dehydrated mushrooms.
  4. Bring to a simmer, then reduce heat to low. Cover the pot and leave for at least one hour, or up to 3, stirring occasionally. The longer it cooks, the more intense the flavor will be.  While the broth is cooking, it’s time to make the noodles and eggs.
  5. Noodles: Cook according to package. You will likely add them to a pot of boiling water and cook for ~5 minutes. You’ll then drain the noodles and set aside.
  6. Soft boiled eggs: Bring a pot of water to a boil. There should be enough water to cover the eggs when you put them in. Slowly lower the eggs into the boiling water using a spoon or ladle so they don’t crack. Immediately reduce the heat to low and cook for exactly 7 minutes. Take the eggs out and put them into an ice bath to stop them from continuing to cook. Leave in the ice bath until cool, then peel the eggs. Slice the eggs in half.
  7. Once your noodles, eggs, and broth are ready, add the miso paste to the broth.
  8. Assemble your bowls! Add desired toppings and serve.
  9. Best served fresh, but to store, keep the broth and noodles separate, or the noodles will absorb the liquid.

Spaghetti Squash Taco Bowl

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I had half of a spaghetti squash leftover from making spaghetti squash primavera, and was craving something spicy, so I made a spaghetti squash taco bowl!

Ingredients

Serves 4

  • 1/2 large spaghetti squash
  • 1 yellow or white onion, chopped
  • 2 fresh jalapenos, minced
  • 1 teaspoon olive oil
  • 1 bell pepper (color of your choice), chopped
  • 1 can fire roasted diced tomatoes, drained
  • 1 cup corn, drained
  • 1 can black beans, drained and rinsed
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin

Note: This is fairly spicy! If you need to tone down the heat, deseed the jalapenos. You can also add only half the curry powder, paprika, and cumin.

To serve

  • cilantro, diced
  • green onion, diced
  • greek yogurt (or sour cream)*
  • salsa
  • shredded sharp cheddar cheese*

You could also use: lime wedges, avocado, extra jalapenos… !

*Leave off to make vegan

Directions

Preheat oven to 375°F

  1. Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
  2. Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
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  3. In a large saucepan or pot, toss the jalapeno and onion in the olive oil. Cook over medium heat for about five minutes, until slightly softened.
  4. Add the bell pepper and continue to cook for another few minutes, until the bell pepper is slightly softened.
  5. Add the spaghetti squash, tomatoes, corn, beans, and spices. Stir until well combined.
  6. Cover the pot and simmer for ten minutes.
  7. Serve with lots of toppings. Make sure to stir your bowls up–the greek yogurt makes it nice and creamy!
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