Ramen - Not Just For College Students

     There is nothing like a bowl of hot steaming noodle soup.  It can be one of the first things you learn how to cook.  You know in college, that packet of ramen, maybe you added some soy sauce, and presto! The instant cheap meal.  We’ve come far along the cooking chain when we start to create our own version.

     This month’s foodscope had Vicky’s recipe for buckwheat noodle soup.  It is a quick and easy Monday night dinner.  For some fun, try eating it with chopsticks, although Jim prefers a fork & spoon.  Just in case you missed it, or you signed up for the Foodscope too late, here it is!  Sign up on our website if you don’t want to miss anymore easy recipes. 

Buckwheat Ramen:

3 oz. dried Buckwheat noodles

3 c. chicken or vegetable stock

1 Tbsp. olive oil

1 1/2  c. sliced shitake mushrooms

2 heads of baby bok choy, greens & stalks chopped separately

1 clove of minced garlic

Chili sauce

Soy sauce

8 oz. tofu, cubed

 ½ grated carrot

2 green onions, sliced on a diagonal

¼ c. loosely packed cilantro

handful of bean sprouts

1) Bring a pot of salted water to a boil and add noodles.  Cook according to package directions. 

2) Heat olive oil in a pot.  Sautée mushrooms and bok choy stalks until tender. Add garlic and bok choy leaves.  Add the stock. Add chili sauce and soy sauce to taste. Heat well.

3) Once noodles are cooked, drain and divide into 2 large bowls. Top with tofu, carrot and onions. Cover with broth and garnish with cilantro & sprouts.