I love saimin, I believe people on the mainland call it ramen. Correct me if I’m wrong. Moving on, I really love to cook simple things that are loaded with flavor and they have to be pretty healthy. Now saimin flavor packets are loaded with MSG (monosodium glutamate). I’m just gonna say it’s not the best you can do for your body in the long run. This my version of healthy, flavorful saimin.
For one person you need:
- 1 Saimin package (throw out the flavor packet they give you)
- 1 Rapunzel Vegan Vegetable Bouillon with Sea Salt and Herbs
- 2 cups of water
- Green onions
- Largely chopped green cabbage
Photobooth makes everything backwards! (I was too lazy to upload pictures from my Nikon.) Anyways, pictured are the saimin noodles and bouillon I use. It’s basically mind-numbingly easy from here on out.
Boil the two cups of water on the stove with the bouillon cube. Once the water is boiling, turn the heat down to medium, place the noodles in the water and cook for 3 minutes. When the timer beeps, turn off the burner, pour the saimin in a large bowl and top with cabbage, green onions, cilantro. The vegetables are optional of course, but I think they make the dish. Sometimes I also add sesame seeds and shoyu (soy sauce). My version of shoyu is Braggs Liquid Aminos. I should make a video about all my favorite products. I think from now on I’ll have Lazy-day Wednesday’s where I show you how to take a simple “fast food” and kick the health and flavor up several notches.
I wanted something light yet wholesome for dinner and I didn’t want to go grocery shopping. So I started digging through the refrigerator and I came across a block of tofu and assorted vegetables that would make a decent soup. I also had all the fixings for a flavorful broth. The random assortment turned into Touch of Asian Tofu Soup! It’s really easy to make and you’ll have a tasty dinner in about 30 minutes. Serves 5. Hope you enjoy!
- 2 cups chopped cabbage
- 1 grated carrot
- 1 block of tofu, diced
- 1 stalk of celery, sliced
- 3 tbsps fresh chopped cilantro
- 3 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- Olive oil
- 4 tbsps shoyu (soy sauce)
- 1 Rapunzel herb and salt bouillon cube
- 6 tbsps Chickenless Bouillon
- 6 cups water
- 1 tsp of sesame seeds
1 1/2 C Nutritional yeast flakes
3 tbsp. onion powder
2 1/2 garlic powder
1 tbsp salt
1 tsp celery seed
2 1/2 tbsp Italian seasoning
2 tbsp dried parsley
Put all the ingredients, except
parsley in a blender and make a fine powder. Stir in parsley. Store in an airtight container. Use about one tablespoon per cup of water. Makes 32 portions.
Take a seasoned iron skillet and pour enough olive oil to coat the bottom of the pan. Turn the heat up to about medium-high and let the oil heat up, while you’re waiting add half the ginger.
Once the ginger looks slightly browned, add half the diced tofu. Make the tofu in two batches, so it will evenly brown. Once the tofu is done, set aside and move on the the soup.
Put the water to boil in a pot. Add the 6 tbsps of Chickenless bouillon, the bouillon cube, shoyu (soy sauce). Once the bouillon has dissolved, add the cabbage, celery, and carrots. Turn heat down to medium. Cook the vegetables for about 5 minutes then add the cilantro and tofu. Let the soup simmer for about ten (10) minutes or until vegetables are tender. Turn the heat off and add the tablespoon of sesame oil and the sesame seeds. Serve immediately.