Spicy Red Miso Ramen with Shoyu Beef

A quick and easy homemade ramen made with a spicy red miso soup base, shoyu (soy sauce) seasoned ground beef, 6-minute eggs, and scallions.

Spicy Red Miso Ramen with Shoyu Beef | Serendipity by Sara Lynn
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Cabbage Crunch Salad

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Reno weather has finally gotten much more sunny and much less rainy.  I don’t really quite understand what’s happening but the rain was non-stop for like, 2 weeks.

At this point, I’m not sure why I’m even surprised with crazy Reno weather.  One time a few months ago I walked into the grocery store in 80 degree, completely sunny weather and walked outside to a blizzard.

It may not have been quite that dramatic, but it was pretty close.  Anyways, that’s typical Reno weather.  Welcome to Northern Nevada!

Although I have loved the constant rain, cool weather, and cloudy skies, I’m also really excited for it to clear up so that I can go to Tahoe and lay on the beach next weekend!  I’ve heard it’s going to be in the 70s and sunny.  Being an OG Vegas girl (where you barely wear clothes from mid-May to mid-August), I’m going to need to wear a swimsuit very soon.  Although I definitely consider myself a Renonian at this point in my life, I can’t completely get away from that part of my upbringing.

Anyways, to celebrate the warmer weather, my friend invited me to go to a BBQ that her friends are hosting.  To feel like I contributed in some sort (and since I feel the incessant need to please people), I decided to make one of my family’s favorite recipes.

To be honest, I’m not really sure where this recipe came from, but I know my grandma has been making it for forever.  We make it quite frequently in the summer, which is why it’s definitely my BBQ staple item.

The recipe itself seems a little odd.  It is.  I may have even used the adjective “ghetto” to describe it before.

But it’s soooo good, and you definitely need to make for your Memorial Day BBQ.

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Ingredients:

Salad:

1 head green cabbage, shredded

4 green onions, chopped

1 c. slivered almonds

4 Tbs. sesame seeds

2 packages chicken flavored Top Ramen

Dressing:

1 c. vegetable oil

6 Tbs. sugar

4 Tbs. cider or red wine vinegar

Salt and pepper, to taste

1 package Top Ramen seasoning

Heat oven to 350* F.  Spread almonds and sesame seeds evenly on a baking sheet.  Bake for 5-8 minutes, or until nuts and seeds are evenly toasted.  Cool.

Combine shredded cabbage, green onions, almonds, and sesame seeds in a large salad bowl.  Set aside.

Combine dressing ingredients until smooth.  Toss dressing with salad, cover, and refrigerate for a few hours to marinate cabbage.

Right before serving, crush Ramen noodles and toss with salad.  Serves about 20.

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Have a wonderful Memorial Day weekend!  Thank you to our amazing troops, past and present, who have fought for our freedom.

We are so, so grateful.

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Song of the Day: For Emma by Bon Iver

Not So College-y Ramen

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This is not what normal college kids do.  I’m aware of that.

I totally fathom that most kids (half) boil a pot of water, throw the noodles in for way past the recommended time until they’re soggy mush, and then accidentally drop the foil packet into the scalding water before dipping their fingers in, ripping it open, all while screaming a list of profanities and cursing corporate ramen companies worldwide.

I really understand that.

I’m just not a normal college kid.

For instance, my roommates and I had a huge Friendsgiving meal last night starting with crostini, roasted garlic, and truffle goat cheese appetizers, plenty of roasted chicken breasts (we couldn’t find turkey breasts oooops), mashed potatoes, cranberry sauce, roasted multi-colored carrots, stuffing, and ending with homemade chocolate cream pie.

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Oh yeah, and plenty of Frank Sinatra and old-fashioneds.

Like I said, not normal. 

That’s why when I started watching The Mind of a Chef on Netflix, and got a whole history lesson on ramen, I knew I had to try a new approach to the little crinkly plastic wrapped package of noodles and MSG I normally pass in the store.

Hence “not so college-y ramen”.

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Ingredients:

2 boneless pork chops

4 cups chicken broth

1 package ramen (get rid of that foil flavor packet!!!)

Olive oil

2 cloves garlic, minced and divided

1 tsp. ginger, grated

3 Tbs. soy sauce, divided

1 Tbs. brown sugar

1 carrot, grated

1/4 c. frozen corn

1 Tbs. chives, chopped

Toppings: Thai Marinated cucumbers, Siracha, bean sprouts, seaweed, whatever you have (which is what I did).

*Please note that the sun going down at 4:30 means not so great pictures.  I ask that you kindly understand.*

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Place pork in a bag.  Mix in 1 Tbs. soy sauce (or more, I kind of just eyeballed), 1 Tbs. brown sugar, 1 clove garlic, salt, and pepper.  Marinate for 30 minutes, or overnight if you prefer.

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Cook your pork chop until nice and golden brown.

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Uh, bad pic wow.  But yeah, nice and golden brown is the point I’m trying to get across.  Then slice it!

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Grate your carrot.  You can do it on a paper towel if you’re really fancy like me.

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Heat a little bit of oil in your soup pot.

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Brown your garlic and ginger.

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Pour in your chicken broth.  Get ready for some blurry pics.  I just got a new camera so I’m still learning to use it!

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Add your carrots, corn, and chives.

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Add soy sauce (blurry pic ah!).  Bring the liquid to a boil.

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And your noodle square.  And some salt and pepper, if you like.  Cook according to package directions.

Serve with your desired toppings!

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Much better than MSG ramen!  Still not great for you, but still way healthier and much yummier!  Enjoy college and non-college students, alike.

XO Sara

Song of the Day: Buddy Holly–Weezer