Just when I thought I picked up all the kindy bugs, I just got another one this week. I was feeling pretty terrible today and was thinking of ubering some Japanese ramen. But I was so hungry I didn’t want to wait 40 minutes for delivery. I really wanted soup but I have ran out of stock. So while I was scouring the pantry, I found some Instant miso soup that I had bought in Singapore. So my lunch crisis was solved.
This noddle bowl for one was inspired by Vegan Ramen bowl from Chloe Flavor: Saucy,
Continue reading “Miso Noodle Soup with Hoisin Tofu”
We aren’t huge fans of coriander in my household. It’s not a herb we cook with a lot or use as a garnish. One way that I do like to use it is when I make Coriander Cashew Pesto, to serve with potatoes (eg. Roasted Potato Salad with Coriander Pesto Aioli). Something magical happens when you blend it with cashews and the taste transforms into something really different delicious. Another way I love to have it is with noodles and sauteed vegetables.
This is a delicious 15-minute meal that you can make when you hangry and need to get some healthy greens in your body asap. I whipped this up last night after my toddler was put to bed and I finally had some peace to make something without complaints. After it was made and eaten I figured the rest of the family would probably have enjoyed this too. I just won’t mention its coriander next time…
You can make this dish gluten-free, by changing the noodles. I really like the crunch of green beans and bok choy, but you can use any quick cooking greens. If you don’t have cooked or can chickpeas, swap for tofu or some whole cashews. The Coriander Pesto can be made ahead of time. I also used this batch for in a chicken schnitzel and salad sandwich, on top of brown rice crackers and dollop on homemade veggie pizza.
Continue reading “Coriander Pesto Noodle Bowl”