veggie

Really, is there anything more satisfying and comforting than ramen? Those packets of ramen we ate as an after-school snack in middle school and in college aren’t just great because they’re so cheap, I honestly think they’re so good. The long, chewy noodles mixed with that sodium-laden flavor packet is really unlike anything else. Now I’ve realized that ramen you might find in a restaurant is like an art form. Each component of it requires knowledge and skill, like the handmade noodles and making a broth that can take hours, even days to prepare. What I make is so far from that, but it’s like an upgrade from the microwave ramen. You still get the satisfying experience of springy egg noodles, a salty umami soup, and even some veg. A crispy fried egg on top rounds it all out, as crispy eggs always do.

I make this soup frequently on weeknights, especially when I’m craving that comfort or have some veggies looming in the back of the fridge I need to use up. Mushrooms, cabbage, carrots, spinach, kale, raddish, broccoli, even roasted squash work. Just throw in what you’ve got during the last few minutes of cooking.

Some key ingredients for me are really just some miso and/or veggie broth (from the carton or using bouillon paste). You could also fry up some ~aromatics~ like the classic trio of garlic, onion (or scallions, or shallots), and ginger. If you’re using those guys just cook them up in some oil (sesame oil would be especially good here), then add the liquid and miso, then add your noodles. Cooking with egg and rice noodles is also great because they each take less than 10 minutes to cook. If you’ve used water, you could also add a splash of soy sauce right before you take everything off the heat to add even more flavor. You’ll have yourself a hot bowl of noodles in less than 20 minutes.

Ingredients

water/vegetable broth (carton or bouillon paste)
miso paste (~1 tablespoon)
vegetables
egg (or whatever protein you prefer)
oil (olive oil, canola, or sesame)
ginger (~1 inch piece, peeled, finely chopped)
garlic (1 clove, sliced)
onion/shallot/white part of scallions (~1 tablespoon, finely chopped)
soy sauce (if desired, a splash)
toppings: scallions, sesame seeds, cilantro, chili flakes

Do it

If using, peel and chop ginger and onion finely. Peel and chop garlic into thin slices.
In a small pot, heat a good amount of oil over medium-low heat. Once the oil is warmed, add the ginger, onion, and garlic. Fry for about a minute, watching for any browning or burning, as these ingredients can burn easily. If using mushrooms, add them here and brown them with the aromatics.
Once ginger, onion, and garlic are fragrant, add about three cups (or enough for you serving size) of liquid. Add miso or bouillon paste if using either/both. Let heat on medium heat so pastes can dissolve. Note: avoid bringing miso paste to a boil, as it diminishes the awesome health benefits of miso! 🙂
When pastes dissolve, add a serving of noodles, let them cook in the broth until softened.
While noodles are cooking, heat a pan over medium-high heat. Once the pan is HOT, add a generous amount of oil to coat the pan, then crack the egg into the oil. The egg will ideally bubble and might splatter a bit, so just be careful of the hot oil.
After the noodles have cooked, add the vegetables and stir until vegetables are cooked, but still tender (not too wilty). This should take just a minute or so, depending on the vegetable.
Pour into a bowl, top, and shlurp.

photo by Lea Kriesberg

This recipe is so easy it’s almost cheating. I’ve posted about saving money and saving time, and this recipe demonstrates that for me. I love ordering thai curry when I go out to eat, so I wanted to try to make it at home. Rather than buying all the spices and ingredients used in thai curry like lemongrass, a special kind of lime, and thai ginger, I bought a little bottle of thai red curry paste from the grocery store, which has all the ingredients I would need already in it. It made this recipe so easy, fast, and delicious. If you’ve never tried thai curry, it’s really flavorful, rich, and creamy because the base is coconut milk. This means that it’s also filled with healthy fats that will keep you full and satisfied.

Aside from that, curries are great because they’re easily customizable. You can pack in whatever vegetables you like. I used broccoli, bell peppers, spinach, and asparagus but you can add in whatever vegetables you like. Eggplant, onions, kale, and potatoes or sweet potatoes would be great. Just keep in mind that some vegetables take longer to cook (I’m looking at you, sweet potatoes). To keep this recipe fast I would use quick-cooking vegetables like I did.

This is so easy to make a big batch of to save for the week and I promise it actually tastes even better as leftovers. I also made a big pot of brown rice and a pan of crispy tofu for the week (and as usual you can make whatever protein source or grain you like).

Now I will disclose my secret for crispy tofu (because even though I’m a vegetarian, I cannot do raw, soft tofu). First, make sure your tofu is as dry as possible. Slice the block of extra-firm tofu in half and wrap it in a clean dish towel. Place it under something heavy like a pot or frying pan. Let it sit like that for a while you prep other parts of the recipe you are making. If you have access to a Trader Joe’s they sell super firm tofu that is already pressed! It’s awesome! Once you’ve pressed your tofu, coat it in a thin layer of olive oil and then sprinkle it with corn starch or flour and toss the tofu to make sure it’s evenly coated and there are no floury bits. This really helps it get crispy in the oven. I’ve found that adding crispy tofu to dishes like curry or stir-fry and then adding the sauce really helps the tofu stay crispy. If you’ve been put-off by tofu (I understand), I would definitely recommend giving this technique a try. I hope this helps!

simple veggie thai curry + my secret to crispy tofu

Recipe Type: dinner

Author: Lea Kriesberg

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4

Make a big batch of this easy thai red curry, filled with vegetables and flavor. Tastes even better as leftovers!

Ingredients

2 cans coconut milk (I found that one can of coconut milk= 2 servings)
4 tablespoons red thai curry paste*
1 package extra firm tofu
1 teaspoon corn starch or flour
4 cups chopped vegetables**
2 cups brown rice
olive oil
salt and pepper
optional add-ins: maple syrup, tamari/soy sauce, chopped onion

Instructions

Preheat your oven to 350 for the tofu
Start boiling a pot of water for the rice. When the water is boiled, add the rice and cook until it is soft and the water is absorbed.
Cut your tofu into small bite size pieces. If you have time, press the tofu using a cloth and something heavy to get some more of the moisture out.
While the tofu is being pressed, chop all your vegetables.
Place your tofu on a baking pan and drizzle with olive oil, salt, and pepper.
Sprinkle the tofu with corn starch or flour and toss to make sure each piece is evenly coated.
Place in the oven for around 25 minutes or until golden brown, tossing half way through.
Start the curry by sautéing the vegetables in a large frying pan with about a tablespoon of olive oil. Make sure the pan is hot before adding the vegetables so they will cook very quickly.
When the vegetables are slightly softened and brightly colored, add the coconut milk and curry paste. When the coconut milk starts bubbling, turn down the heat to let it simmer. It will start to thicken and get creamier. Let it simmer for about 5-10 minutes.
Add any other flavorings you want, like a bit of maple syrup for more sweetness or a bit of tamari or soy sauce.
When the rice is done, add it to a large bowl with the curry and tofu and enjoy!

Notes

*You can find some sort of premade curry paste at most grocery stores. You can also make your own paste or use powdered spices but this makes it really easy and ends up saying money because you won’t need to buy a bunch of ingredients you might not use again. The paste is basically like a concentrated version of all the spices and ingredients used in thai curry. I used the “Thai Kitchen” brand. [br]** I used broccoli, asparagus, spinach and bell peppers because I like them and they cook fast. Potatoes and sweet potatoes would be delicious in this too but they take longer to cook. You could also use eggplant, kale, and carrots.