mushroom stock

via IG @supperwithmichelle

Ramen Noodle Soup

  • ramen noodles
  • stock
  • spiralised zucchini & carrots
  • snow peas
  • broccoli
  • green onions
  • nori/seaweed
  • enoki mushrooms
  • sesame seeds
  • sliced jalapeño 

{white bird’s nest fungus terrarium ring} 

when I first started making bird’s nest fungi rings a few years ago, this is the design I came up with. nowadays, my ring designs are much more intricate with minute details, but I still love the simplistic elements of this ring!  

Meal Planning Week of 4-2-17

Breakfast: I think absolutely no one’s going to be shocked that I’m having eggs. The rest, I think I’m just going to kind of BS at the store. I think I want to play with Tofurky again, so we’ll see what happens there. I have chipotles from the other week so I’d like to make some sort of sauce. Naturally, it will be simple because who really wants to think in the morning? I’m really liking the greens at breakfast so I’ll pick one. So many!

Lunches: I have those edamame noodles from Costco still chilling in my pantry and I think it’s time to experiment with those. I think I’m going to make a red coconut curry. I’d really, really love to one day have all the whole spices to make super traditional curry. Y’know toast and grind them? That’d be so epic, but I have to work with what I got right now, which is ground spices. From the store, I’m going to pick up onion, red bell pepper, hot chilies, garlic, ginger, cilantro, broccoli, mushrooms, limes, stock, curry paste, and coconut milk. At home, I already have coconut oil, fish sauce, brown sugar, cumin, coriander, cardamom, ground mustard, turmeric, and cayenne.

Dinners: Let’s have fattoush salad! Here’s a second round of “American girl tries making Middle Eastern food.” This one is so amazing! It’s pretty much this really tart, cool vinaigrette and pita bread croutons. From the store, I need romaine, parsley, cucumbers, red onion, tomatoes, lemons, pita bread, garlic, and kalamata olives. At home, I already have chicken breasts, olive oil, wine vinegar, pomegranate molasses, salt, pepper, sumac, and mint.

Snacks: Bananas, grapes, chia seed pudding, and protein shakes. Just need to grab fruit and almond milk!

Kind of shocked at how little my cart is considering it’s a full meal prep week. Guess I’m just workin’ my pantry extra!


In the morning, I make myself a tofu scramble or peanut tofu.

Then, here are some (vegan) meal ideas for lunch, dinner & snacks

I always add one of the following proteins (all are vegan) to my buddha bowls:
- Tofu
- Seitan
- Beans
- Lentils
- Chickpeas
- Falafel 
- Tempeh

Buddah bowl 1:

Rice, TVP, squash, roasted potatoes, zucchini, roasted red peppers,  white onion (sauce: tahini + soy sauce + hot sauce +  agave)

Buddah bowl 2:

Quinoa, lentils, sweet potato, red peppers, asparagus, garlic  (sauce: peanut butter, vinegar, agave, soy sauce, water)

Buddah bowl 3:

Barley, olives, red onion, corn, eggplant (sauce: hot sauce, almond  milk, tahini)

Buddah bowl 4: 

Rice noodles, mushrooms, zucchini, eggplant, spinach, onion  (sauce: soy, hot sauce, water, tahini)

Pasta salad:

Corn pasta (cool), avocado cubes, red onion, shredded lettuce,  sundried tomatoes, red pepper (sauce: lemon juice, olive oil,  vinegar, agave, chili paste)

Mexican Quinoa:

Quinoa, olive oil, garlic, jalapeño, veggie broth, black beans, tomatoes, corn, chili flakes, cumin, lime, avocado

Falafel dippers:

Chickpeas, onion, garlic, cumin, parsley, basil, chickpea flour, olive oil (sauce: tahini, lemon juice, olive oil, agave, garlic, salt) 


Coconut potato curry:

potatoes, cashews, cherry tomatoes, tomato paste, cayenne pepper, cumin, garam masala, coconut milk, olive oil, basil

Vegan Roasted Red Pepper Pasta:

corn spaghetti, almond milk, shallots, red pepper, garlic,  olive oil, nutritional year, corn starch, pepper flakes

Potato “fries”:

Yellow potatoes, chill flakes, batter, lettuce (dipping sauce: chili  paste, mashed tomato, water)

Mushroom Polenta:

garlic, polenta, vegan butter, vegetable stock, rosemary,  mushrooms)

Vegan Pizza:

dough: gluten free blend, salt, baking powder, sugar  (coconut), yeast, olive oil  toppings: olives, pelati tomato  sauce, basil, red onion, mushrooms, spinach, zucchini 

Rapini Pasta:

Corn pasta, rapini, broccolini, olive oil, lemon juice, chill flakes

Thai curry noodles

Rice noodles, onion, cherry tomatoes, coconut oil, spinach (sauce:  coconut milk, tomatoes, tofu, soy sauce, ginger, red curry paste, sriracha, garlic, salt, lime juice) 

Spicy peanut butter tofu:

Firm tofu, peanut butter, sriracha, garlic, vegetable stock, green onions, rice vinegar, agave, soy sauce

Veggie burger:
Veggie patty, whole wheat bread, lettuce, tomato, mushrooms, avocado, olives (sauce: mustard or ketchup or vegan mayo or hot sauce)


Pistachio-stuffed dates:

pistacchios, salt, dates, shredded coconut 

Greek salad:

black olives, cucumber, tomato, chickpeas, red onion, bell pepper  (sauce: red wine vinegar, olive oil, oregano)

Rice rolls:

Rice paper, lettuce, onion, mushrooms, peppers (dipping sauce:  tahini, hot sauce, water, chili paste, soy sauce)  

Date balls:

Dates, shredded coconut, raw oats

Apple slices with sauce:

Green apple slices, cinnamon (sauce: soaked dates)

Sweet potato chips

Sweet potatoes, salt, vinegar 

Baba Ghanoush

lentils (beluga), eggplants, pomegranate, parsley, tahini, lemon  juice, salt)

Most recipes can be found on my pinterest /deelsian, or I’ve made them myself! 

I will be updating this list frequently, adding things (probably will add a dessert category).

Things I buy that are pre-made for when I’m lazy! (it happens!)
- Vegan pizza
- Burritos 
- Veggie sushi
- Quinoa salads
- Veggie burgers
- Veggie nuggets
- Vegan hot dogs
- Oreos
- Sorbet frozen yogurt
- Pre-seasoned tofu (terriyaki) 

Meal Planning Week of 3-12-17

Going to do something a little bit different this week. I think something fattier for breakfast will keep me going stronger this week based on the feedback I got on my hormonal munchie woes. There are still eggs involved, naturally. Eggs. Until. I. Die. But, instead of toast or tofu, I’m going to go sweet potato hash. From the store, I’m going to pick up some sweet potatoes, red onions, red bell peppers, jalapeno, garlic and I’m going to try out some of these tofurky things. Technically that means it’s another tofu breakfast! But, I’m going to try the chorizo style and that will have a decent amount of fat to render. I, of course, need a new carton of eggs. Eggs do not last long around here. From my pantry, I’ll use some chili powder, cumin, ground coriander, paprika, cayenne, salt, and pepper!

Lunch: Tofu avocado salad sandwiches. So, these were a huge hit last time I made them and I think it’s time to summon their magical powers to my lunch plate again. All I need from the store is a package of tofu (one in the fridge still), a couple avocados, and bread. From the pantry, I have deli mustard, lemons, wine vinegar, salt, pepper, and oregano. I’ll probably also buy a jar of pickles because I’m feeling too lazy to make my own this week.

I’m going to pair it with a different soup, though. It is the most hypnotically beautiful color and there’s something so right about this soup even if it sounds a little odd. I call it “sweet and spicy red cabbage soup.” I kind of BS’d this recipe together when I had a sudden thought of “purple soup would be cool.” This soup uses green apples for the sweet and jalapeno and cayenne for the heat. From the store, I need red cabbage, jalapeno, green apples, yellow onion, stock, and coconut milk. From my pantry, I’ll use olive oil, salt, pepper, cayenne, sumac (I love this spice is all sorts of cuisine but it could be omitted) apple cider vinegar, and a little pinch of sweetener.

Dinner: We took the opportunity of having that $200 Costco gift card to also stock up on a bit of meat in the freezer. We picked up some chicken and we’ll be in stock for at least a few months now. Costco’s price is pretty decent and it’s a higher quality so we trim less. Sometimes Meijer’s chicken has these huge gross veins you need to cut. Barf. So, we’re going to utilize a little of bit of the freezer supply and make my chicken and quinoa soup. It’s just like chicken and noodle, but with quinoa. From the store, I need to pick up a yellow onion, celery, garlic, mushrooms, stock, and we actually like sweet potatoes over carrot in our chicken soup! From my pantry, fridge and, freezer I’ll use green peas, green beans, olive oil, quinoa, lemons, salt, pepper, rosemary, parsley, and thyme.

Also, tonight we’re just having a salmon burger (also from Costco) and I’ll pick up some brussel sprouts to eat with those.

Snacks: Apples (probably the last time they’ll be on sale for the season, so the last hurrah of winter produce), bananas, chia seed pudding (just need almond milk from the store) protein shakes (just need almond milk but I do need to reorder my powder this week).

Another mysterious appearance from my boyfriend’s feet. He HATES it when I make the cart pretty for you guys. Mwahaha!

Chicken and Quinoa Soup: Ever taken a recipe there was absolutely nothing wrong with and decided you just couldn’t do it like everyone else? There was certainly nothing wrong with chicken and noodle soup but I had to go and screw that all up. That’s why I love soup and stew dishes, you can just sort of chuck stuff in a pot and it’s great! That, and they freeze well, which I love planned laziness.

For boiling the chicken and making a quick stock (to add additional liquid to finished soup)

  • 1 ½ - 2 lbs of boneless, skinless chicken breast
  • 1 lemon, cut into slices
  • zest of lemon
  • 1 tsp dried rosemary
  • ½ tsp thyme
  • ½ tsp salt

Directions: Just toss everything in the pot. Cover it with enough water to submerge it by a few inches, once boiling bring the heat down to not overflow the pot, once chicken is cooked through strain the liquid through a colander into a bowl, set the liquid aside, and discard the scraps left in the colander (lemon rinds, dried herbs, etc.) Once the chicken is cooled significantly, pull it with your fingers.

  • 2 TBSP oil, such as olive
  • half of a large yellow onion, diced
  • 2 stalks of celery, rinsed and diced
  • 3-5 cloves of garlic (depending on clove size)
  • 1 medium sweet potato, scrubbed and cubed (or use some carrots instead if you prefer)
  • 1-8 oz container of mushrooms (white or brown)
  • 1 ½ cups frozen peas
  • 1 cup frozen green beans
  • ¼ cup of dry sherry
  • juice of a lemon
  • 1 ½ tsp salt (ultimately, to taste)
  • ½ tsp black pepper (to taste)
  • 3 TBSP dried parsley (could use fresh)
  • ½ TBSP dried rosemary
  • 1 tsp dried thyme
  • pulled chicken
  • 1 quart (or liter) of chicken stock
  • the contents of your “quick” stock
  • 2 cups quinoa (any color, cooked to packet instruction)

Directions: Prepare vegetables. In a large pan heat up olive oil over a medium heat and cook down the onion and garlic until soft and fragrant. Next, add celery and sweet potato (or carrot). Remember to always salt in layers, so let’s add a little right now and stir it all up! Cook down those vegetables until fragrant. Now, add the dried herbs and black pepper, coat the vegetables, and let them warm up a bit to release their fragrance. Hit it with some wine and let it have a little simmer. At this time add the pulled chicken, mushrooms, the stock, the quick stock you made when cooking the chicken, and another hit of salt. Bring the heat up to high until the contents of the pot begin to boil, and then bring it down to low to gently simmer. Off to the side in a smaller pan, prepare your quinoa according to your packet’s instruction. Once the quinoa is cooked and the sweet potatoes in the soup pot begin to become fork tender, add in the prepared quinoa, the peas, the green beans, and your finishing salt. Complete it with a spritz of fresh lemon juice, and let the contents continue to simmer until the potato is fully prepared.


Homemade vegan chicken ramen!
Filled with vegan friendly ramen, Tofurky chicken, carrot, bok choy, mushroom, onion, vegetable stock, sesame oil and garlic/herb soy sauce 🍜
Ingredients sourced from The Cruelty Free shop and the local general supermarket in Melbourne, and used the minimalist baker recipe. Had to miss out on a couple ingredients that we couldn’t find (grape seed oil replaced with vegan friendly extra virgin olive oil and no miso paste used) but still turned out amazing! 😁

easy creamy chicken stew

This can be a 1 or 2 spoon dish for me, depending on whether my chicken is already cut up or not. Cutting meat takes more energy for me than it might for others, though.

I’ve made this for friends before and they love it, and it’s super easy, and leftovers last me a few days usually.

-1 can cream of chicken soup
-1 can chicken broth or stock
-raw chicken meat, any kind, cut into bite-sized pieces (I’ve used breast and thigh and both have worked well) (this can probably also work with pork or beef if you have a poultry allergy)
-fresh or frozen veggies of your choice (I’ve used the cheap mixed vegetables you get at walmart for like a dollar, I’ve also used hand-picked fresh veggies)
-noodles, potatoes, or rice if desired
-I like to add garlic and black pepper, and a very specific seasoning called Tony Chachere’s creole seasoning, which gives it just a little bit of heat. You can probably season it however you like, though.

throw everything but the potatoes/rice/noodles into a crock pot or a pot on the stove, add water if it’s too rich/thick for you or a little cornstarch if you’d like it thicker, and cook on whatever temperature until the chicken is almost totally cooked. Then, add your noodles/potatoes/rice and let it cook until those are done too. Serve and enjoy!

(I’m planning on testing a vegetarian version of this using cream of mushroom, vegetable stock, and some beans or faux chicken for protein instead of meat. I assume it’d be good like that too.)

Homemade Ramen
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I love a warm, flavourful bowl of soup after a long day! I first saw something similar on pinterest for a simple bowl of Ramen, but it didn’t end up being simple enough because a few of the ingredients I couldn’t find. So this is a bit of an even simpler version. It’s full of veggies and goodness, and you can dump on as much sriracha to spice it up to your liking. Most of the ingredients are ones you can have on hand at all times, and then you just add some fresh veggies and spinach to add the health factor. I don’t know about you but around this time of year when it’s nearing the end of winter, I just want to eat comfort food. Give me turkey pot pies and pizza. So this still has the comfort factor, but it’s full of veggies as well, so my body is happy. 

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You’ll need:
1 tablespoon coconut oil
4-5 cloves of garlic, minced
2-3 teaspoons peeled, chopped ginger
1 oz dried mushrooms
2 carrots chopped
4 cups vegetable stock.
½ to 1 cup water
1-2 tablespoons soy sauce
1 tablespoon miso paste
4 oz egg noodles
1 cup packed spinach
3-4 eggs
1-2 tablespoons chopped green onion
1/8 to ¼ teaspoon red pepper flakes (optional)

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1. First sauté the garlic and ginger in the coconut oil in a large pot over medium/high heat for 3-4 minutes until very fragrant. Add the stock, water, mushrooms and carrots. Reduce the heat to low/medium. Stir in the miso paste and soy sauce. I usually start with 1 tablespoon soy sauce here and I’ll taste toward the end and add more if needed. Cover and let that cook for 4-5 minutes.

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Uncover, turn up the heat and add in the noodles. These will cook pretty quickly, usually in 4-5 minutes. I usually set a timer for 5 minutes, once you have 2 minutes left, turn the heat down to medium and add the eggs, crack them low and close to the soup so they don’t break, you’re basically poaching them in the soup. Towards the end of this cook time, toss in the spinach and green onions. Taste and add more soy sauce or the red pepper flakes if you want to add some heat. 

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Serve immediately, and enjoy!

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Big Brother Ko (Part 2)

“You got him to what?” Kogami was staring in disbelief at his superior.

“You and Hiro will be staying with me at my place until we can successfully get the information we need from him.”

“I’m an enforcer, not a babysitter.” He whispered to Akane, not wanting the little boy who was napping on his couch to hear. “I take out criminals.”

“Please, Kogami. He can’t be put in an orphanage yet.” The inspector pleaded. “You’re the only one who he seems to get along with.”

Kogami shook his head and sighed. She didn’t realize what she was asking of him.

“Besides. This may be the only way we can get to the man who killed his mother.” She reminded him. “If he can give us some sort of description after a few days, that makes our chances better when it comes to catching him.”

Kogami looked sadly at the small boy who was peacefully sleeping. He knew that Akane was right, but he was unsure about the circumstances that would put them in.

“It will be a tight fit, but it will work out. I want to do this for him. Please.” Akane begged.

Kogami looked down, feeling his chest tighten when he saw the look she had in her eyes. How could he say no?

“Fine.” He sighed. “Let me pack a few things.”

“Thank you!” Akane squealed, hugging Kogami out of impulse. She quickly let go and stepped away, a blush forming on her cheeks.


“It’s okay.” Kogami said, rubbing the back of his neck.

“I’m just going to go and grab my stuff, now.”

Kogami left Akane standing in the middle of his living room, while he retreated to his bedroom.

Akane sighed and sat next to the sleeping boy.

He looked so innocent. It was hard to believe that he had just witnessed his mother’s murder.

She ran her fingers through his thick brown hair, causing him to curl against her leg.

“I love you, mommy.” He whispered in his sleep.

Akane put her hand over her mouth, muffling her gasp. Tears threatened to form, but she held them back and continued to comfort the little boy.

“Your mommy would be so proud of you, Ko.”

Kogami stood in his doorway, unnoticed by his superior, his heart silently hurting for the child.


“Here we are.” Akane said as she opened her door for Hiro and Kogami.

“Welcome home, Akane!” Candy greeted. “I see you have brought some guests. Can I scan you for my memory files?”

“Yeah, go ahead.” Kogami said, holding his arms out to his side while a green light scanned him up and down.

“You are Kogami Shinya. Your psycho pass is currently 174. Due to your occupation as an enforcer, the Public Safety Bureau will not need to be notified.”

“Woah!” Hiro grinned. “Me next!”

The green light then scanned over the small boy.

“Your name is Konizuka Hiro! Your psycho pass is currently 56. That is high for someone your age. You should talk to a parent or guardian about how you feel.”

“Aww.” Hiro looked down.

“It’s okay. It will go back down, soon, buddy.” Kogami reassured him.

“It’s not that. I want to make mine high like yours, big brother Ko. I wanna be an enforcer, too.”

“No, you don’t. Trust me.” Kogami said, ruffling his hair. “I’d want to make mine like Inspector Tsunemori’s if I were you.”

“Really?” Hiro wrinkles his nose, looking at Akane. “Why?”

“Tsunemori Akane’s psycho pass is always in excellent shape.” Candy praised her owner. “Today it is 27.”

“That’s not a lot.”

“That’s why she’s such an awesome inspector.” Kogami said with a grin.

Akane blushed at the enforcer’s compliment. Did he really think that highly of her?

“So, are either of you hungry?”

“Yeah, I could go for some food.”

“I could go for some food, too.” Hiro mocked Kogami.

“Okay, what would you like?”

“Cake.” Hiro flatly answered.

“Cake isn’t good to have for dinner, Hiro. How about some curry?”

Hiro wrinkled his nose. “Mommy doesn’t let me eat meat. She says it’s bad for me.”

“Seriously?” Kogami raised his eyebrow. “How do you live?”

“I like tofu.” The small boy stated. “And lots of vegetables.”

“How are you normal?” The enforcer asked in amazement.

“I suggest a hot pot with mushrooms and tofu.” Candy piped up.

“Yes!” Hiro grinned. “Please, big brother Ko?”

“Ask Inspector Tsunemori. This is her house, remember?”

Hiro rolled his eyes and turned to Akane.

“Can we please have that?”

“Sure.” Akane smiled. “Candy will get right on it.”

“You’re not gonna cook it?” The little boy asked. “My mommy always cooks our food. She says that machines lose the special ingredient.”

“And just what is that?” Akane asked.

Hiro put his hands together in the shape of a heart. “Love.” He grinned.

“I can give it a try if you would like.” Kogami suggested.

“I wanna help!” Hiro exclaimed.

“We could try it together.” Kogami said looking at his superior.

“Sure.” Akane nodded. “Why not?”

A few moments later, after Kogami and Hiro put their things away, they were all snuggly fit in Akane’s kitchen with all of the needed ingredients spread out in front of them.

“Okay, so the first thing the recipe says that we have to do is bring the stock, mushroom stems, ginger, and garlic to a simmer. We have to let it cook for thirty minutes.” Akane read off of her tablet.

“That sounds easy enough.” Kogami said, putting the ingredients in to the pot.

“Ugh.” Hiro groaned. “It’s going to take a long time.”

“No it won’t, buddy.” Kogami said.

“I have an idea. Why don’t we take a look at some toys? You like to play with toys, right?” Akane asked.

“No. I only like my robot.” Hiro said. “Mommy always reads books to me, though. Do you like to read, big brother Ko?”

“Are you kidding?” Kogami smirked. “I love to read.”

“What’s your favorite book?”

“The Long Walk by Stephen King. What about you?”

“Mommy just started telling me stories about Maximum Ride.”

“James Patterson was a pretty great author.” Akane smiled. “I have a couple of his books.”

“I wanna know more about Max.” Hiro said. “Her and her friends have wings.”

“Do you have one of those books?” Kogami asked Akane.

“I can look. My grandmother sent me some old ones. I could get it on my tablet if I don’t.”

“Can you?” Hiro’s face brightened up.

“I’ll go look while you and Kogami keep an eye on dinner, okay?”

“Okay!” The boy beamed.

Akane squeezed past Kogami, accidentally brushing her hand across his chest in the process.

“I-I’m sorry.” She stuttered and quickly left the room before he saw the redness of her face.


A couple of hours later, after the three had filled up on dinner, they all sat on Akane’s couch looking at the blue book in Akane’s hand.

“That’s the one!” Hiro squealed. “That’s the book my mommy read to me.”

“Where do you want to start?” Akane asked.

“Can we start from the beginning?”

“Sure.” Akane smiled.

“Will you read, big brother Ko?” Hiro asked, looking up at the enforcer that was holding him on his knee.

“Uh. Sure.” Kogami agreed, taking the book that was held out to him.

Hiro rested against his chest, content with Kogami’s answer.

Akane pulled her knees to her chest and listened to the story from the opposite end of the couch.

“Warning: If you dare read this story, you become part of the Experiment. I know that sounds mysterious— but it’s all I can say right now. Max.”

Kogami read the book aloud as Akane and Hiro listened closely. He gave the characters personality and made sure to keep the attention of the small boy.

After a while, he noticed that Hiro had gone still. He was sleeping soundly against the enforcer’s chest.

Kogami looked up at Akane, handing her the book.

She silently motioned for him to follow her to her bedroom, so they could put the child to bed.

Kogami put the sleeping boy on the pillow and Akane covered him with a blanket. They silently told him their goodnights, and went back to the living room.

“I can’t help but wonder if this is what parents feel like.” Kogami said, stretching as he walked in to the other room.

“I know what you mean.” Akane said, going to the kitchen to clean up.

“Here, let me help.” Kogami said, reaching from behind her, causing Akane to drop a knife and cut her hand.

“Oww.” She said, quickly pulling her bleeding hand against her.

“Let me take a look.”

Akane shook her head. “I’m fine, don’t worry about it.”

“Let me see it.” Kogami said again, this time with a much more stern tone.

Akane hesitantly opened her hand so that the enforcer could take a look.

“It’s not very deep.” He said. “Here, put some pressure on it by squeezing this.” He handed her a rag.

“Where is your first aid kit?”

“Bathroom.” She said as he lead her to the couch to sit.

He came back a few minutes later with a plastic box.

Kogami knelt down next to Akane motioning for her to give him her hand.

“It’s going to sting a little.” He said before spraying the cut with an antiseptic.

Akane winced.

Kogami took her hand and blew air on the cut.

The inspector felt her cheeks heat up when she saw how attentive and gentle he was being with her.

After a few moments, Kogami stood up and put the box back in the bathroom.

“I’m going to finish these for you.” The enforcer said as he emptied the sink of the contaminated water.

“Thank you.” Akane said, feeling embarrassed by her clumsiness.

After he finished putting the dishes away, he and Akane went outside on her balcony so he could smoke.

“You have a good heart, Inspector.” Kogami said, breaking the silence. “I don’t know anyone else that would offer to put up with an enforcer and some kid for an unknown amount of time in their own home.”

“My grandmother always says that I should show kindness, because I will never know when I’ll need it in return.”

“Your grandmother sounds like a smart woman. I’d like to meet her sometime.”

“I think she’d like you.” Akane said with a smile. “She’s really old fashioned, and a fan of Stephen King’s, too. She could go on for hours about his books.”

“Then I would definitely like to meet her.” Kogami chuckled.

He put his cigarette out and turned to Akane.

“I mean it. What you’re doing here is a good thing.” He ruffled her hair as he walked past her back in to her apartment.

“And don’t worry about sleeping on the floor tonight.”

“But, Kogami I-”

“I’ll be fine.” He assured her. “Goodnight, Inspector.”

“Wait.” She stopped him.

He turned and saw her give him a small smile.

“Please call me Akane.”

He nodded and returned the smile.

“Goodnight… Akane.”

Spicy Mushroom Miso Ramen

Recipe Notes: This recipe uses a vegetarian mushroom stock made from dried shiitake mushrooms and kombu, a thick kelp used extensively in Japanese cooking for adding extra flavor to dishes.  Paired with the dried shiitake mushrooms, it adds a bit of extra oomph to the stock.  If you don’t have any kombu, don’t worry, the stock is still delicious when made with just the dried shiitake mushrooms!  The recipe calls for 1 teaspoon to 1 tablespoon of crushed red chili flakes.  This is so that you can adjust the recipe to suit your tastes.  If you don’t like a lot of heat, only use 1 teaspoon.  If you like things nice and spicy like me, add the full tablespoon!

    8 small dried shiitake mushrooms
    8 square inches dried kombu (optional)
    4 ½ cups water
    4 teaspoons toasted sesame oil
    6 – 8 ounces cremini mushrooms, stems removed and sliced
    6 cloves garlic, finely chopped
    1 teaspoon – 1 tablespoon crushed red chili flakes (to suit your tastes)
    1 ½ tablespoons shiro miso (white miso paste)
    1 ½ tablespoons aka miso (red miso paste)
    10 ounces dried ramen noodles (aka, chukka soba), freshly cooked
    Fresh cilantro leaves, to garnish

1. Make the mushroom stock: Place the dried shiitake mushrooms and kombu a pot with the water.  Bring the water almost to a boil and then turn down the heat to maintain a simmer.  Cook for 5 minutes.

2. Remove the pot from the heat and let the stock stand for 3 minutes.  Strain the stock through a fine-mesh strainer and set the stock aside.

3. Make the soup: Heat 3 teaspoons of the toasted sesame oil in a large skillet or wok over high heat.  Add the sliced cremini mushrooms and cook for about 20 seconds.  Drizzle in the remaining 1 teaspoon of toasted sesame oil, then add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.

4. Pour the mushroom stock through a fine-mesh strainer held directly over the pan.  (Discard the solids left in the strainer.)  Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls.

5. Place the shiro miso and aka miso in a small bowl and ladle some of the hot stock from the pan into the bowl. Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan.

6. Turn off the heat, then ladle the broth over the noodles in each bowl.  Garnish with fresh cilantro leaves and serve immediately.


From work I inherited some slightly discolord mushrooms, not fit to serve in a restaurant. But still plump, full, and flavorful mushrooms. Later today, after class i’m going to make mushroom stock, with fresh thyme, onions, and plenty of garlic. I’m so excited! 


White Bean and Swiss Chard Soup with Sausage

Long-braised and meticulous meals are one of the best parts of fall. Luxuriating over the stove as things bubble while some plinky singer-songwriter melody in E Minor plays in the background are some of our fondest kitchen memories. But sometimes you need to make dinner on a fucking Thursday. Spending two hours in the kitchen after a long day at work or class is just not an option.

Like, sorry that we’re not even remotely sorry, but we occasionally have more important shit to do than cook: rewatching 30Rock for the bazillionth time, going to yoga, or, you know, our actual jobs that pay us money take priority over fussy meals. Since not eating is patently not an option, we need something quick that doesn’t sacrifice satisfaction– or our bougie food-nerd standards.

While some soups need to simmer for days or require a ton of prep, this White Bean and Swiss Chard soup does not. It perfectly fits the bill for busy Thursdays because it coordinates active (chopping and sauteing) and passive (simmering and roasting) cooking time, making you more efficient at the stove. In about 20 minutes, a nutritionally dense dinner is on the table that will leave you feeling like you ate actual food.

White Bean and Swiss Chard Soup with Sausage

  • 1lb bulk Italian Sausage– we like the spicy kind, with lots and lots of fennel
  • 1 large Yellow Onion
  • 1 tbsp Olive Oil
  • 1lb Swiss Chard
  • 6 cups Mushroom Broth or Stock – you can make your own by simmering the hell out of mushrooms with aromatics in some water with a splash of wine, but the boxed stuff is easier and really, really tasty.
  • 10oz White or Kidney Beans– did you know that shit was the same because it totally is.
  • 1 Bay Leaf
  • 2 sprigs Thyme
  • Salt and Pepper, to taste

Preheat your oven to 375°. Line a baking sheet with foil, and arrange the Sausage in mouth-sized spoonfuls– about 1-2 tbsp each. You can roll them into balls if you like but be careful with your hot-lava-raw-meat-hands. Roast the blobs of Sausage until browned on the outside and their internal temp is 160°.

Pour the Mushroom Broth into a large pot and start bringing to a simmer over low heat. 

While the Sausage roasts, roughly chop the Onion and saute in Olive Oil until translucent and tender. Probably over medium heat. Wash the Chard thoroughly (it’s sandy as hell), and chop the stems into bite-size chunks. Add to the sauteed Onions and continue cooking until the onions are a little brown on the edges and the Chard is tender. Slice the Chard greens into small strips and add to the pan. Turn off the heat and let the Chard greens wilt slightly from the pan’s residual heat.

Rinse the Beans very well, and add to the broth, along with the Bay Leaf and Thyme. Once brought to a simmer, add the sauteed Chard and Onions, and cooked Sausage. Season with Salt and Pepper to taste and obviously serve with a big hunk of crusty bread (and make sure you don’t eat the Bay Leaf!).

chudobs  asked:

If you're still writing suggestions, how's about Abdul trying to make French food and failing?

yells because i am writing from experience, RIP

PolDul, Happy AU, SFW, Food obviously.
(read the Pol version of this here)

It couldn’t be that hard. Potatoes, onions, carrots, meat, mushrooms, stock, some vinegar, and a lot of time. Muhammad shrugged as he read the recipe. He didn’t understand what the big deal was about Bœuf Bourgignon, it seemed relatively simple.

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