INGREDIENTS
1 package instant Ramen Noodles
½ tsp Shichimi Seven Flavor Blend
Pinch Cayenne pepper (optional)
Splash chili-infused Olive Oil (optional)

Choose 1 of the following:
½ Cup diced or shredded, cooked chicken breast
½ Cup diced firm tofu
1 egg, lightly beaten

Choose up to 3 of the following:
¼ Cup broccoli florets, frozen
¼ Cup sweet corn kernels, frozen
¼ Cup shelled edamame, frozen
¼ Cup chopped spinach, frozen
¼ Cup chopped kale, frozen
¼ Cup cauliflower florets, frozen
¼ Cup diced bell pepper, fresh or frozen

STEPS
Microwave: Put two cups of water in a microwave-safe bowl with the three (frozen) vegetable choices.  Microwave mixture, on high, for 2 minutes.  Stir, add noodles. Microwave for an additional 3 minutes.  Stir noodle mixture and add the protein source (except if you’ve chosen the beaten egg).  Microwave for another 2 minutes, or until all ingredients are heated through.  Remove the bowl from the microwave, stir in the shichimi blend (and beaten egg, if using), stirring briefly to combine. Garnish with cayenne or chile oil.

Stovetop: Put two cups of water in a small saucepan along with the vegetables you have picked out. Bring mixture to a boil over high heat. Add noodles from packet, return liquid to a rolling boil, and cook for 3 minutes. Add protein (except if you are using the beaten egg), shichimi blend, and cook till soup is heated through. If using the beaten egg, remove the soup pot from the heat, whisk egg into the mixture until just-cooked threads of egg begin to form. Garnish with a little cayenne or olive oil and eat from the pot — or serve soup in a bowl if you’re feeling fancy.

Cuisines:

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