So, it has been a while... I've been meaning to get back in the habit of blogging, but life seemed to keep getting in the way. My husband and I dealt with a lot of changes all at once - moving, starting a new job, selling an old house, buying a new house, starting law school (him, not me), etc. We've been getting used to our new routines and a new city. Here are some of the highlights:
|Chopped 10 inches off my hair!|
|Best friend Pam came for an Autumn visit!|
|We discovered Dram Apothecary - a new mountain fave! |
More on this awesome place in an upcoming post...
|I attended my first ever NBA game!|
Earlier this week, I posted this photo of some homemade ramen I threw together for dinner - people seemed intrigued. So, I thought the recipe may be a good start for getting back into this blogging thing.... Bon Appetit!
4 garlic cloves, pressed
2-3 tsps of freshly grated ginger
4-5 cups of broth (chicken/beef/vegetable/etc.) - homemade is best, store-bought boxed broth is next, boullion cubes in a pinch (those go from lowest to highest amounts of sodium)
4 cups of water
1-2 tsps of cayenne pepper
Pinch of red pepper flakes
1 Package of sliced shiitake mushrooms (can used dried)
2 packages of ramen noodles (throw away the flavor packets!)
Shredded carrots (optional)
Bacon, coarsely chopped
Green onions, chopped
Cilantro, coarsely chopped
Put a few tsps of sesame oil in a pot on light/medium heat. Add garlic and ginger and cook for a couple minutes until aromatic - be sure not to burn!
Next, add broth, water, cayenne, and pepper flakes
If using dried mushrooms, go ahead and add to the broth with the spices. If using fresh mushrooms, let the broth simmer about 10 minutes, then add. While the broth is simmering, you can fry up your bacon and place on paper towel to soak up some of the grease. I used about 5 or 6 strips of thick cut bacon, but you can do less or more depending on how much meat you want.
Let the broth simmer for about 20-25 minutes total, then add carrots and noodles.
While the noodles are cooking, poach your egg(s). I'll add my poaching tips below just in case :). You could always use a fried egg, if that's easier.
Once the noodles are tender, you are ready to combine! Add broth/noodle mixture to a deep bowl, top with bacon, green onions, cilantro, and poached egg! Top with some Sriracha, if you want a little additional kick.
Egg Poaching Tips:
- Use only lightly bowling water - if the boiling gets too violent it will rip the egg apart
- Add a little white vinegar to the water before you start boiling, this will help keep the egg together
- Before dropping the egg into the lightly boiling water, create a little whirlpool with a spoon and drop the egg in the center (this will help the egg white stay wrapped around the yolk)
- Once the egg starts cooking, it may get stuck at the bottom of the pan - use a spatula to peel the egg off of the pan, so that it's floating in the water