Comfort food means different things to different people. It feeds nostalgia, it helps if you’re not feeling 100%… Specially if (like me) you struggle with PTSD, anxiety, or other mental illnesses; a comforting dish can mean a pocket of serenity in your day that might not be found elsewhere. For me, comfort food comes in the form of instant noodles (among many, MANY other dishes). Whether it’s top ramen or shin ramyun… it hits me right in the feels. What I love about noodles like these is that you can add anything to elevate it and it makes it delicious. What you’ll need: 🔪 soft tofu 1 egg chives 1 tablespoon of soy sauce a dash of milk 1 packet of shin ramyun noodles (with the season packets!) half a lime 3 cups of water Method: 🥢In a medium pot, add the 3 cups of water with by the packet of seasoning (half the packet if you don’t love spice and heat) and dried vegetables from the shin ramuyn. Stir. Add the soy sauce, lime …
Spicy garaetteok al pesto is something that randomly came to my mind. For the past couple of days, I’ve been obsessed with the Korean dish Tteokbokki. I’m simply obsessed with the chewy consistency of rice cakes. If you don’t know about Tteokbokki, it’s a dish that’s made of long, cylinder-shaped rice cakes (garaetteok) stir-fried in a spicy sauce like gochujang for example. I could watch Maangchi make them all day. What’s so good about this dish? The chewy consistency reminds me of gnocchi. And if you fry it ever so slightly, it has a crispy texture on the outside and soft, chewy texture on the inside. Pesto itself is delicious and paired with the garaetteok (rice cakes) is like having a gluten-free version of gnocchi, in a way.
I love udon noodles. I’m also obsessed with the show Salt, Fat, Acid, Heat, on Netflix. It’s so beautiful, I’ve rewatched every episode a few times. Samin Nosrat is my queen. In the show, she talks about wabi-sabi, the worldview centered on the acceptance of transience and imperfection. For example, in the picture above you can’t really see it but I burned the fried egg. That’s the beauty of wabi-sabi: things can go slightly wrong but it’s okay. More people should be into it. Kake udon noodles are my favorite. They’re firm, chewy, and chunky. I recently went to HMart and bought a very large supply of noodles (among many other tasty ingredients), so I am excited to share this recipe. As I’ve mentioned before, most of these directions/measurements are done by the eye. I highly suggest you add more or remove what you like from the main ingredients. Like spice? Add more! Hate mushrooms? Remove them completely!
Soba noodles are my favorite. Especially if they’re in a soup. They give me a huge cozy feeling. They’re also easy to make. I love soups and stews in general, whenever it’s cold, I gear up to make chili, ramen, and anything else that cozy AF. The other day it was a bit cloudy so I made this soba noodle soup. With whatever was in my fridge. So, most of the ingredients here are guides and I suggest you go with what you like the most! Meaning, if you have kale—add kale! If you have other veggies, add them… I like to think cooking started with whatever we had available to us, not what someone decided as food.
Quick and easy rice noodle recipe to make with anything you have in your fridge and pantry! Also my tales of preparing for a trip to Japan.
Easy spring pasta recipe for a lazy day.
Bolognese and rigatoni pasta dish, my favorite comfort food!