lately, it seems like i'm always enjoying a good noodle bowl.
i'm ok with an overabundance of soupy noods, dudes-
too much is the right amount,
and besides, i'm not having the same noods over and over,
i'm doing it differently each and every time.
it's black ramen.
yeah, forbidden rice gluten free hottness, in some seriously good soup.
check the teleport:
we got some sesame tempeh on top, too.
that's an expert addition to the scene.
and, it was simple as heck to make:
in a smallish pan, prepare half a block of tempeh by slicing it widthwise in half,
and cutting those thinner halves in half, and bias-cutting some triangles.
i got eight of 'em ready to go, and sauteed them for three miunutes,
then seasoned them with:
1 tsp sesame oil;
2 tsp tamari;
1/2 tsp ea GPOP;
1 T agave;
1/4 tsp smoked paprika;
1 T rice vinegar;
1/2 cup water......
as the water absorbed and the sugars caramelized,
i added a few shakes of those two-tone toasted sesame seed sprankles,
and called it good.
like i said- easy.
the soup was simple, too.
but not so simple that it was boring and bland-
it begins with a quart pot on high heat.
and then you just start adding all the things, in order:
1 1/2 cups shredded cabbage;
1 medium white carrot, sliced;
1/3 rough chopped white onion;
3 cloves sliced garlic;
1" knob of organic skin-on ginger, minced;
the layers should be undisturbed while it browns a bit, like, five minutes' worth,
then drizzle in 2 tsp canola oil;
let that sizzle for another minute, then toss all the stuff around and add:
1 tsp ea. GPOP;
22 coarse craxxx of black pepper;
lots of pink salt;
1/4 tsp dried ginger;
2 T cilantro stems, minced;
1 T rice vinegar;
1 tsp tamari;
2 1.4 cups water.
bring it to a boil, simmer it for ten minutes, serve it up piping hot.
that's how you doo-doo the easiest, but burliest broth ever.
i always boil my ramen separately.
i don't eff with flavor packets, either.
box mix is for jerks, and that's no joke.
i do drain, rinse, and drain 'em, however, because theta's how you do it,
and rules is rules.
so, now we got three minutes' worth of boiled black ramen ready to go,.
and all that broth,
and those tempeh triangles.....
* i have to admit, i effed up. yep. i did.
do you see the problem?
yeah. you do.
that's exxxactly right: where the F* are the scallion sprankles?
i was chatting with breezy, man.
y'know- about our days and about our lives, and i was distracted a bit,
so i left 'em off.
it's a minor regret, and the results were still awesome,
but in retrospect, i see my shortcoming,
and in future bowls of barbarian black rice righteousness,
i will not neglect those green rings on top.
i did activate those mung sprouts, however...
and those pea shoots,
and those radishes, which were particularly crispy and sharp and perfect.
it's never all bad, even without a scallion, son.
and just to pump up the saturated color magic,
i also freaked it off with a little bit of shredded purple cabbage.
i like a pretty bowl of suppery soup to sip on, neighbors.
if i'm gonna make it, i'm gonna make it how i like it.
i mean, c'mon,. what am i?
i'm a kaleidoscopic soup summoner, and i'm conjuring up a few bowls a week,
always different, but always dope.
i may even veer away from asian noods,
and go hard into regular pastas and such.
the future is mysterious, even if it's deterministic.
i'm only slightly comforted by the time i get being spanned so specifically,
because i just have so much food i want to eat,
and i hope i get to cook it all before my stay here is over.
i don't wanna die regretting the meal i never ate.
and i'm not even a little teentsy tiny little baby bit kidding;
never quiet, never soft.....