Cooking With Bwog: Freeze Dried Edition
Written by Bwog Staff
When Zach told me that his kitchen consisted mostly of dried goods, I was thinking beans, rice, pasta, quinoa. But what I found was a giant crate of ramen! It was kind of ridiculous.
Then, I found out that Zach invited 5 friends for dinner, and one of them was vegetarian (if you haven’t read the back of a ramen packet, they all have an animal extract of some sort). This was a challenge indeed.
Bok Choy and Onion Ramen
Better than straight from the packet…
- 2 tbsp. olive oil
- 1 bulb of bok choy, bulb sliced and greens reserved for another use
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp. ginger, peeled and minced
- 8 C water
- 1 tbsp. sesame oil
- 2 tbsp. soy sauce
- 4 packages Ichiban beef ramen, flavor packets set aside
- 6 Poached Eggs
- Toasted Sesame Seeds
- Sriracha sauce
- In a large soup pot, heat the olive oil over medium-high heat. Add the onions and bok choy and sauté until softened. Add garlic and ginger and sauté 30 seconds more, until fragrant.
- Add the water and bring to a boil. Add in two of the reserved flavor packets, the sesame oil, and soy sauce. Add in the ramen and boil 2-3 minutes, breaking up the noodles. Serve immediately so the noodles do not overcook.
- Garnish with toasted sesame seeds, poached eggs, and sriracha sauce.
Sweet Moroccan-Style Couscous
This is what I came up with for Zach’s vegetarian friend
- 1 tbsp. olive oil
- ¼ C craisins
- ¼ C whole almonds
- 1 C couscous
- 1 C water
- ½ tsp. salt
- ¼ tsp. cinnamon
- ¼ tsp. cumin
- Pinch of ground cardamom
- Black pepper to taste
- In a small saucepan, heat the olive oil. Add craisins and almonds. Stir and heat until fragrant, 2-3 minutes. Add couscous, water, and spices. Bring to a boil, remove from heat, and cover. Allow couscous to steam for 5 minutes until cooked through.