by Aiano Nakagawa
AFO staff

This recipe is great for a chilly night when you don't feel like cooking or cleaning up. Cooking a hot meal doesn't really get easier or cheaper than ramen, and since this is a ONE POT MEAL, the clean up is easy peasy.

But if you're like me, and a bowl of noodles in MSG soup doesn't really cut it, here's some ideas about how to liven up and add a little nutrients and heartiness to your ramen.

The ingredients I use in this recipe can be found at most Asian supermarkets and were all under $2.00 (with exception to the eggs).

What you'll need:

• 1 pack instant ramen
• Enoki mushrooms (long, skinny white mushrooms)
• 1-2 heads of baby bok choy
• 2 eggs
• handful of sprouts
• Bullion or miso paste (optional sub for instant ramen soup pack)
• soy sauce
• sesame seeds (optional)
  
• water
  

Instructions:
Prep: cut enoki and wash bok choy

1. Boil 1.5 cups of water
   
2. Add ramen noodles, cook for 2 min, transfer noodles into bowl (KEEP WATER IN POT)
   
3. Add bok choy to boiling water, cook for 4 min, transfer to bowl of soy sauce. (KEEP WATER IN POT) (You can saute the bok choy after it's been in the soy sauce if you want a more intense flavor).
   
4. Add soup pack (or bullion/miso paste) to boiling water.
   
5. Crack egg directly into boiling soup,
   
6. Cover eggs completely, allowing the soup to cook the eggs.
   
7. When eggs look cooked, add enoki.
   
8. Place bok choy, eggs, enoki, and soup on the cooked noodles.
   
9. Add sprouts.
   
10. Add sesame seeds (optional)
    
11. ENJOY!
    

by Aiano Nakagawa
AFO staff

This is a super relaxed recipe and you can change out any of the veggies or add more. It's up to you and what you like to eat.
Song: Sunshine In My Heart by Adi Goldstein

What you'll need (all suggestions, do whatever you like):

• 1 package tofu
• 1 cup chopped cabbage
• 1 cup chopped kale
• 1 large carrot (or 8 baby carrots)
  
• 2 zucchini
  
• mushrooms
• sprouts
• soy sauce/tamari/other sauce

Instruction:

1. Cut and dry tofu
2. Cut veggies into bite size pieces
3. Heat large skillet on med/high heat, add oil then tofu
4. Let tofu cook for 3 min, then pour on some sauce, cook 1 more min
5. Flip tofu, add more sauce, cook for 2-3 min (until brown and crispy)
6. Put tofu on separate plate
7. Add cooking oil to the same pan
8. Add veggies. Remember to add thicker veggies (broccoli etc) first.
9. Add sauce and toss.
10. When everything is basically cooked, add the sprouts and give one last toss.
11. Plate up, add tofu, and enjoy!