asian flavor

Ramen hacks 101

Hey does anyone else have a lot of trouble getting out of bed and feeding themselves sometimes? Yeah me too. BUT I’ve basically gotten the cheap, easy, fast ramen thing down to a T by this point and thought I’d share it with you guys. It can be made very easily for any type of diet, including gluten-free, vegan and vegetarian. 

Time: Will vary depending on your ingredients, but at minimum it’ll take about 5-10 minutes. 

For just a soup base+noodles, you will need:

  • A package of cheap-ass ramen noodles - throw away the seasoning packet or save it to use with something else. Buy in bulk if you don’t want to go to the store every time you want noodles. If you’re gluten-free, get rice noodles or another gluten-free option. 
  • Miso paste - I got mine for about $3, and it lasts for a very long time in the fridge. Pro tip: it’s cheaper at an Asian grocery store or market if you have access to one.
  • Stock cube/paste - around $2 at my local grocery store. I went for low-sodium chicken stock cubes, but you use your preferred type.
  • Water - about 2-3 cups for one portion depending on how big your bowl is. Remember, if you’re adding in extras, the liquid level will rise. I’ve made that mistake way too many times.

If you want extras, some good options to mix and match at your preference/budget/convenience are


  • Bean sprouts - super cheap at the grocery store. Just throw a handful in and call it a day. I like mine to still be a little crunchy so I do it in the last 2 minutes of cooking.
  • Snow peas - ditto to the bean sprouts. Extras can be frozen.
  • Onion - I typically use half or a quarter of a white onion cut into thin slices, and tossed in the broth asap because I like it a bit more tender. Freeze the rest if you’re not going to be using it within the next few days.
  • Green onion/scallions - 1-2 will be good for one portion. Slice in thin disks, or on an angle if you’re fancy. Also you can use both the tops (green) and the bottoms (white), but that’s to your preference. I typically use these as a garnish, but you can add them in whenever you’d like.
  • Bok/pak choi - one of my favorite vegetables in the entire world. It can be found in most grocery stores nowadays, but is much cheaper at an Asian market if you have access to one. Cut off the very bottom part and then cut the pieces in half length-wise. Throw them in at the beginning if you like them softer, or in the last 3 minutes if you still want them a bit crunchy.
  • Spinach - just chuck in a handful whenever. Spinach can also be used frozen and is often cheaper to either buy it already frozen, or buy fresh in bulk and store it in your freezer to have forever. Get those vitamins!
  • Shredded carrot - you may not have the time/energy to shred carrots. Buy the pre-shredded kind and freeze whatever you have left over.
  • Corn - use frozen.
  • Mushrooms - slice thinly or buy pre-sliced. Add to broth toward the beginning.


  • Tofu - silken tofu is usually the best option for this, but use whatever it is you have/can afford. Cut into small cubes and add whenever you’d like.
  • Soft-boiled egg - how to boil an egg or whatever your favorite method is.
  • Chicken - use leftover cooked chicken to add to your soup or slice a raw chicken breast thinly and poach it at a gentle simmer in the broth for 7-10 minutes or until it is white and opaque. It does take a little extra time, but you don’t actually have to do anything while it cooks and this will add extra flavor. Pre-marinated chicken is good for this as well (look for “Asian” flavors like soy, sesame, ginger, garlic, chili, etc.). Again, more expensive or time-consuming if you’re marinating it yourself, but it’s up to you. 
  • Shrimp - use pre-cooked frozen shrimp to save time and just dump in a handful. Buy the frozen stuff in bulk. Or, like with the chicken, poach raw shrimp in the broth until they are pink and opaque. 

Additional flavorings:

  • Garlic - either use a garlic crusher if you have it or just toss in thin slices into the pan with a little bit of veg or sesame oil for about 2 minutes, before you add your liquid. I buy pre-crushed frozen garlic that comes in little cubes and just pop them straight into whatever I’m cooking. There’s also that pre-crushed/chopped garlic in a paste or little jars. The pre-prepared stuff is more expensive than just buying bulbs of garlic BUT it will last you a while and saves a lot of time and energy.
  • Ginger - same as the garlic.
  • Chilis - chopped into thin disks. Take out the seeds and white part inside the chili if you don’t like it too spicy. Add as a garnish or into the broth if you like it a little spicier.
  • Hot sauce - use your favorite brand.
  • Chili oil - I got mine for about $1.50 and it’s a must-have for me in my soup. I drizzle a couple teaspoons on top when my soup is all done.
  • Soy sauce - light or dark soy is fine. Add as much or as little as you like.
  • Sesame oil - this is quite strong, so a little goes a long way. Use about a teaspoon.
  • Fish sauce, oyster sauce, rice wine/mirin/sake - these are great flavors but may be a bit harder to find and tend to be a little more expensive. Use about 1-2 teaspoons if you have it.
  • Cilantro - throw the stalks into your broth and strain them out afterward or just use the leaves as a garnish.
  • Lemon or lime - a squeeze to taste.
  • Sesame seeds - sprinkle on top.

Like I said, all the above ingredients are simply suggestions. It’s up to you to decide what you want, what you have the time and energy for, and what you can afford. This is just to show you the range of options.


  1. Prep whatever ingredients you’re using (slice/chop/take out of freezer). If you’re not using any, just go to step 2.
  2. Bring 2-3 cups of water to a boil. If you have an electric kettle, this will make the process much quicker.
  3. Add in your stock cube and miso paste and cook for about 2 minutes until they dissolve. You may want to stir a couple times just to help it along. 
  4. Add in whatever vegetables/protein/additional flavorings above suit your fancy and cook to your liking. 
  5. Add noodles and cook for 3 minutes. 
  6. Put food in bowl. Don’t worry about making it pretty. Garnish as you like.
  7. Put food in mouth. 


Put any leftover soup you may have into a tupperware or thermos and take it to work/school the next day. Or save it for 3-4 days in the fridge and heat it up when you’re hungry. 

Another pro tip: you can make the soup base in bulk and freeze whatever you don’t use. when you want soup but don’t want to go through the whole process again, stick the frozen soup in the microwave/melt in a pot on the stove, bring to a boil, add in your noodles/extras and you’re good to go.



My menhera outfit today wit all my new things included~💊💖💉
Hoodie: Listen Flavor (bought from their rakuten)
Choker: ZombieUnicorn Jewelry
Necklace: MeltyChocolateMoon
Tights: CherryCheezy shop
Bags: eBay
Badges: CherryCheezy shop, MeltyChocolateMoon, Listen Flavor (bought from DreamyBows) and ZombieUnicorn Jewelry

Ootd from the Sakura Festival this year~🌸

Top: Listen Flavor
Skirt: H&M
Tights: H&M
Mask: Amai Shop
Choker: eBay
Bandaid: FlyingTiger (Tiger)

Syringe necklace, decoration on the mask, pill necklace & pill earrings were made by me~💊🎀💉

Pictures are taken by Kimmy Gadegaard Photos~💖

Name that Ult Combo

OK I went through the various comments and such from when I asked about combo names and collected my favorites. I figured I might as well compile them in case people were curious, so they’re after the Keep Reading thingy. Thanks to everybody who contributed, I enjoyed seeing what people knew and/or came up with. :>

Keep reading


Day #30 : Soft Swerve

Today I went to have an ice cream shop with my friends which recently opened in Chinatown called ‘Soft Swerve’. The ice cream shop offers unusual flavors, you can order vanilla but you will also find Asian-inspired ice cream flavors like ube, matcha and black sesame. Ube which has become a sensation, is a purple yam, made popular by a Filipino dessert called halo halo. Purple yam is common in a couple of countries in Asia, including the Philippines. At first all of us were skeptical about eating a yam-flavored ice cream but it is as delicious as it looks. You can also swirl two flavors together in either a black chocolate or red cinnamon cone. They have unique toppings as well which include strawberry syrup, toasted coconut and fruity pebbles. Some signatures sundaes are named after city streets in New York which include Mulberry street and Mott street.  So next time you’re craving something for desserts, you know where to go for some sweet purple ice cream!

Asian-Inspired Edamame Noodle Soup

Even when you regularly meal prep, it’s nice to have a low-ingredient and low-resistance meal prep to lower the workload, especially if you’re catching yourself foodless right before the work week is starting. There are only a few things to chop, and honest to God if you just chopped them up in the food processor I’d be right there with you!

I’m giving myself no marks for authenticity, but this dish is a way to have some basic Asian flavors packed away into one Tupperware container ready to go for a packed lunch. It only seems to get better over time as well! If you use the suggested Edamame noodles, you’ve got a vegan dish with no need to add another protein source! Topping out at 28g per serving, it even addresses my (admittedly 5’3”) lifts.

So, let’s recap. This meal is an excellent source of–

  • Protein
  • Fiber
  • Micronutrients (especially iron and Vit C)


  • Vegan
  • Low Carb


  • ¼ cup sesame seed oil
  • 2 “ piece of ginger, minced
  • 5 cloves of garlic, minced
  • ½ onion, cut into strings
  • 2 jalapenos, deseeded and minced
  • ⅓ cup low sodium soy sauce (use a little less if you think it will already be sufficiently salty)
  • 12 oz bag Mann’s Power Blend Superfood vegetable mix (basically some mixed vegetables, a bag of broccoli slaw or any mix prepared by hand would do)
  • 16 oz Explore Cuisine Edamame Spaghetti
  • 6 cups vegetable stock (must be no salt added due to the abundant soy sauce)
  • 15 oz can coconut milk
  • cilantro and green onions for serving

Directions: Prepare all your vegetables. Heat up the sesame seed oil in a large pot over high heat. Stir-fry the garlic and ginger, stirring the whole time to prevent burning. After a minute, add in the onion strings and jalapenos and cook until soft and fragrant. Deglaze using the soy sauce. Add in the stock and coconut milk and bring to a boil. Take the heat down to low and let it simmer for 15 minutes to combine those flavors. Add in the edamame noodles and the vegetable mix (mine was napa, brussel sprouts, kale, broccoli, kohlrabi, and carrot), these won’t take long to cook at all and won’t need a lot of heat to do so! After about 5 minutes (10 tops) the noodles and vegetables should be cooked. You can let those flavors marry on the stove longer or just dig in. I’m telling you it gets better in the fridge, though. Serve with garnish! I chose some cilantro and a little orange zest. Serves 8.

Asian Noodle Bowl ( Spiced Beef Broth with Strip Steak, Asian Vegetables, and Rice Noodles) from Kona Cafe located in Disney’s Polynesian Village Resort.

anonymous asked:

Any tips on how to write a genius/prodigy? Just someone who's really really intelligent..

I’ve been meaning to address this for a little while, so thanks for giving me the prompt. I have a lot of friends and family who fall into this category, so the below information is based on my own experience as much as information I found on the web. 

Just keep in mind that, while hyperintelligent people share some traits and quirks, intelligence is a trait, not a personality. Your character’s intelligence should be one facet of their being.

Some basic traits you’ll find in most extremely intelligent people:

  • Procrastination
  • Specialization
  • Curiosity + fascination with inner workings
  • Connection
  • Enormous store of random facts

Procrastination comes from knowing you can do just as fine now as you can a day before the deadline. Over time, this develops into the feeling you can’t do anything to your satisfaction unless you’re under the gun of a deadline. It’s a vicious cycle.

Specialization comes from natural gift or interest, or both. Many people aren’t all-around smart. They’re good at math or chemistry or music. My gifts are writing, music, and language. Yes, there are people who are just good at anything they try, but even they have a skill set they are especially good at. My best friend is literally good at everything, but his specialties are music, sports, and mathematics.

Curiosity is, I think, what makes a prodigy. You need to have a real passion to learn and discover. A prodigy won’t necessarily love learning everything, but they become borderline obsessive about their chosen topics. Part of that curiosity is learning how things work. If you’re really smart, you take joy in discovering the inner workings of your topic, be it the private talks surrounding a major treaty, musical theory, the relationship between stream temperature and fishing flies, or calculus theorems. After you take all the components of the topic apart, you can use each individual fact to combine in different ways to create a different analysis or view than what the prodigy has seen before. The way I see it, most people are interested in the who, the what, and the when. Hyperintelligent people are primarily interested in the how and the why.

Connection comes from all this knowledge you’ve absorbed. It isn’t floating around abstractly. You’re linking it to different concepts, images, sounds, and strategies. You can easily see patterns and underlying concepts, and you can use this knowledge to better understand whatever it is you’re looking at. 

Random facts comes from … the world, I guess. You remember the most random things. Memory has something to do with intelligence, although it’s not as straightforward as it seems. Sometimes it’s a pain in the ass - like remembering an interest someone you barely know mentioned a month ago in passing - and sometimes it’s an asset - like remembering answers for a test. Most of the time it’s just there. You can wow people by answering Jeopardy questions.

Keep reading


General Tao Chicken with Shanghai Noodles & Tofu 

An extremely delicious meal from Fuschia’s Asian Kitchen, full of flavor and taste profile. Taken in Toronto, Canada. 2016.

All Photographs Taken by Yours Truly,
Luqara / Luqman A.

If you’ve ever been to Hawaii, you know that the eats can range from super-yum to kinda sorta WTF. To me, the best thing about Hawaiian eats is the mishmash of Asian and European flavors that seem to have been concocted with stoners in mind. Seriously, there are some weirdo eats that only peeps from Hawaii would understand.

Even though I spent some time as a kid growing up in Hawaii, my mother didn’t really cook Hawaiian eats very much at home. There are a handful of local dishes that she made, like kalua pork and chicken long rice, which are deloycious, but I pretty much grew up eating Taiwanese and Chinese eats.

There’s one dish that Hawaiian peeps make that’s super-yum and super-easy to make, and that’s huli-huli chicken. It’s like the Hawaiian version of teriyaki-slash-BBQ chicken, and it’s one of those dishes that everyone eats. Like, for Cub Scouts fundraisers, the old ladies would make huli-huli chicken and we’d have to sell tickets and stuff. Here’s how to make super-easy huli-huli chicken:

  • In a glass mixing bowl, combine: 1 cup unsweetened pineapple juice; ½ cup low-sodium soy sauce; ½ cup brown sugar; 1/3 cup ketchup; ¼ cup white wine; 1 tablespoon of finely minced fresh ginger; 3 cloves finely minced garlic; and a dash of Worcestershire sauce. Stir to combine and you’ve got yourself some huli-huli sauce.
  • Lightly brown about two pounds of skin-on chicken thighs over medium-high heat in a shallow cast iron pan.
  • When the chicken is browned on both sides, turn the chicken skin-side down, and add the huli-huli sauce, then heat until it bubbles.
  • Put a lid on the pan, then put it in a 350 degree oven. After 30 minutes, remove the lid, turn the chicken thighs skin-side up, and let it bake for another 30 minutes or so.
  • Voilà! You can also prepare the sauce and marinate the chicken overnight in the fridge if you’re gonna cook it on a grill. It’s pretty good! You should try it!
Bean Salad

Nice way for my fellow veggies to get some protein in their diet/have something interesting at the bbq


  • 1 package frozen shelled edamame
  • 1 package frozen corn
  • 1 can black beans
  • 1 can chickpeas
  • ¼ cup red wine vinegar
  • Italian seasoning (about 2 teaspoons) to taste
  • lemon juice to taste
  • sea salt (optional)
  • pepper (optional)

Combine all the beans and corn in a large mixing bowl. pour the vinegar, seasonings and juice on top. Use a wooden spoon or rubber spatula to combine. Let it sit in the fridge for at least three hours for the flavors to settle and the frozen ingredients to thaw. Can keep for about a week, and makes plenty for you to eat all week or to share at a potluck.


  • For a more Tex-Mex feel: add some minced red onion, use lime juice instead of lemon, and instead of Italian seasoning do a mixture of chili powder, cumin, and coriander. Can also add some fresh cilantro
  • To enhance Asian flavors: use rice vinegar instead of red wine, lime juice instead of lemon, and use some ginger, chili powder, and scallions
  • feel free to mix up what beans (or veggies) you use depending on availability or what you like uwu