Millet/Brown Rice Ramen with Tofu

When I go to the asian market and am inundated with so many new foods, then I remember I have this package of Rice Ramen (from Costco) in my pantry- the light bulb is flashing big above my head.  Dinner tonight will be a throwback to my college days!  But, way better.  Lets just say if I knew then, what I know now.  I’ve come a long way!

I could have spent quite a bit of time at King’s Asian Market- so loved looking at all the unfamiliar foods in their colorful packages, while trying to figure out what it all was.  Definitely in my happy place.

King’s Asian Market

What I bought for the Ramen:

  • Green onions
  • Ginger
  • Green pepper
  • Shiitake mushrooms
  • Fried tofu

I was planning on pan frying the ginger, green pepper and mushrooms in sesame oil, but when I got home I realized I didn’t have any.  Since I hate going back to the store more than almost anything, I used what I had. Olive oil.  I would still use sesame oil if I make this again- it will just add another flavor dimension.  So I got everything chopped up and tossed into the hot oil, along with some shredded carrots I already had.  While this was cooking, I fried the tofu with ginger, tamari soy sauce and olive oil in a separate pan.

When the vegetables and tofu were almost done I cooked the ramen according to the package directions.  I also, very carefully, added 3 eggs to the water.


Everything was finished at just about the same time! Magic!  I mixed the vegetables, tofu and ramen all together, added more tamari soy sauce and topped it with green onions.  It turned out delicious!  A huge step up from the ramen of my college years!



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