It’s been far too long since I last posted! I shouldn’t make a habit of that.
So I have an obsession…bowls! Ramen, udon, rice noodle, curry, you name it; I want to make them or try them all. This whole thing started when I found Terakawa in Philadelphia and it’s been bowls galore since then. I honestly can’t get enough of them! I even got my mom hooked so she’s testing out her own skills with these as well lol. Keep it up TJ! You’re doing great and we’re learning from each other!
What you’ll need:
6oz baby Bella mushrooms, chopped
1 squash (green, yellow or patty pan your choice)
4 leaves bok choy, chopped
3 eats corn, boiled and cut off the cob (or one small can drained)
1 lb cod filets, no skin and deboned
2 tbls better than bouillon chicken base
12 oz evaporated coconut milk
Himalayan people no sea salt
Here’s what to do:
1. Heat the oil over medium heat until melted
2. Sauté the onions and carrots with a couple dashes of salt for 2-3 minutes
3. Add the mushrooms and squash with a couple more dashes of salt for another 2-3 minutes
4. Add the garlic, curry paste, turmeric, ginger and chicken base and sauté for about 2 minutes, or until fragrant, stirring constantly so it doesn’t burn
5. Add the water, corn and cod with a couple more dashes of salt and turn the heat up to medium high
6. Bring the pot to a bubbling simmer until the fish is completely cooked and flaky
7. While it is heating up, cook the rice noodles according to their package. Set aside.
8. Add the bok choy and kale and stir to combine while breaking up the fish into pieces if it didn’t already do that on its own. Turn off the heat.
9. Serve in a bowl with chop sticks (or fork) and a spoon. Add the soup in first, then the noodles off to one side and garnish with a rough, small handful of fresh cilantro.
P.S. My awesome husband got me special ramen bowls for my birthday because I made it so much these days 😊