Path: news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail
From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Lunch 17-feb-2025
Date: Mon, 17 Feb 2025 18:20:48 -0000 (UTC)
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Editor: vi - THE Editor

I channelled my inner college student today.

Half the noodles from a pack of ramen
The entire flavoring packet (chicken)
Four ounces of silken tofu
Spinach
Snow peas
Thinly sliced mushrooms
Half a teaspoon of chili crisp
A dash of soy sauce

I didn't much care for the smell of the broth the flavoring packet
produced, so I added the chili crisp.  Some instant dashi is now on
order at Amazon for the next time I do this.  It's the good stuff:
dried fish of various kinds, kombu and shiitake mushrooms, all
turned into powder.

Dang, I forgot the scallions.  That would have added a lot.

I wanted soft tofu, but they only had silken, firm, extra firm,
and super firm at the grocery store.

I blame people who want either to blend the silken tofu into some
kind of vegan sauce or crumble or to slice the firm and firmer into
mock meat.  The silken didn't work out too badly; the stuff that 
disintegrated into the broth as I stirred things around was
reminiscent of eggdrop.  The tofu had a nice flavor.

Maybe I'll try one of the Asian groceries the next time.  Or
perhaps firm will work out.

I still have four ounces of silken tofu.  Next time I might try
soba noodles, which are more interesting than ramen.  If I spooned
the silken tofu onto a plate of noodles, it would be like all
those TV chefs who add a fried egg on top of whatever they're
serving.

-- 
Cindy Hamilton