Miso Ramen Noodles

5 squares of ramen

1 small bag yellow corn

1 bunch of scallions, chopped

1 sheet nori, cut in 4 strips

1 cup oyster mushrooms

1 dozen shrimp

4 eggs

2 boxes chicken stock or use homemade stock

1 tbsp. ginger, chopped

2 garlic cloves, chopped

1/2 onion, coarsely chopped

2 tbsp. white or yellow miso paste

1 tbsp doenjang or soy sauce

1 tsp crushed red pepper

1 tbsp. dried chili peppers

1 cup dehydrated mushrooms

togarashi

sesame oil

chili oil

salt and pepper to taste

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Broth: Add stock, onion, garlic, ginger, red pepper, chili pepper, miso paste, doenjang or soy sauce, and dehydrated mushrooms to large stock pot or crock pot and let slow boil for 2-3 hours.
Sous vide the eggs at 63 degrees, the egg will have a slightly runny yolk. This takes approximately 1 hour. Stir-fry the corn and mushrooms in oil and remove from heat. Separately pan fry the shrimp. Chop scallions and set aside. Cook noodles for 1-2 minutes max. Add noodles and broth to bowl. Top with nori, corn, scallions, shrimp, and egg. Finally add togarashi, sesame oil, and chili oil. Serve hot. Serves 4.

Matar Paneer

1 28 oz. package paneer

1/2 cup green peas

2 onions, chopped

3 tomatoes, chopped

1 box/28 oz. roasted crushed tomatoes

1/4 cup greek yogurt (optional)

1 garlic head, minced

2 tbsp. ginger, grated

1 serrano pepper, minced

2 bay leaves

1 tsp. cumin seeds

1 large piece of cinnamon

1 tsp. turmeric

1 1/2 tsp cayenne pepper

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp. dry fenugreek

1 1/2 tsp. garam masala

3 cloves

1 tsp. honey

1 tbsp. olive oil

cilantro for garnish

salt and pepper to taste

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1. Heat oil in pan. Chop onions, garlic, and ginger then add to pan. Saute onions until soft. 
2. Add salt, cumin seeds, cinnamon, serrano pepper, turmeric, ground coriander, cayenne pepper, and bay leaves. Add fresh tomatoes and crushed tomatoes and cook for 5 minutes. 
3. Add ground cumin, garam masala, cloves, and honey then cook for 5 more minutes. 
4. Add peas, fenugreek, and paneer and cook for another 5 minutes. 
5. Add yogurt and allow to cook until peas are tender. Add more salt and pepper as needed. Garnish with cilantro. Serve with naan or paratha.

Cucumber Salad

1 cup spinach

1/2 cup grape tomatos

1/4 cucumber, diced

1/2 cup greek yogurt

2 tbsp. milk

1 tsp. lemon juice

1/2 tsp cayenne pepper

1/2 tsp ground cumin

1 tbsp. honey

1/2 tsp. fresh mint, chopped or dried mint

1 tsp. olive oil

1/4 tsp. paprika

salt and pepper to taste

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1. Chop spinach and toss with olive oil and salt. Halve the tomatos. Dice the cucumbers. 
2. Stir the yogurt, milk, lemon juice, cayenne pepper, cumin, honey, and mint together. 
3. Adjust ingredients to taste. 
4. Plate spinach with tomatos, cucumber, and yogurt dressing layered over it. Sprinkle a touch of paprika and black pepper. Serve.