A comforting and flavorful vegan ramen soup featuring rich miso broth, tofu, mushrooms, and fresh greens. Ingredients: 4 cups vegetable broth 2 tablespoons miso paste 2 cloves garlic, minced 1 tablespoon grated ginger 1 block firm tofu, cubed 2 cups sliced shiitake mushrooms 2 bundles ramen noodles 2 cups baby spinach 2 green onions, thinly sliced 1 tablespoon sesame oil 1 tablespoon soy sauce 1 teaspoon sriracha sauce optional Instructions: Slowly heat vegetable broth in a pot over medium-low heat Stir in the miso paste until it's all mixed in Put in the shiitake mushrooms, garlic, ginger, and tofu Let it cook for 10 minutes Follow the directions on the package to cook the ramen noodles, then drain them Add spinach and stir it into the soup until it wilts Spread the cooked noodles out in bowls for serving Put soup on top of the noodles
A delicious Dutch baby pancake recipe with whipped cream flavored with amaretto and roasted cherries. Great for a special brunch or breakfast. Ingredients: 1 cup fresh cherries, pitted and halved 2 tablespoons granulated sugar 3 large eggs 2/3 cup all-purpose flour 2/3 cup whole milk 1/4 teaspoon salt 1/4 teaspoon almond extract 2 tablespoons unsalted butter 1/4 cup heavy cream 1 tablespoon Amaretto liqueur 1 tablespoon powdered sugar Powdered sugar for dusting optional Instructions: Turn on your oven and heat it up to 425F 220C Put the pitted and cut cherries and 2 tablespoons of granulated sugar in a bowl Cover them with the sauce, then spread them out on a baking sheet They should be roasted in a hot oven for 10 to 15 minutes, or until they start to turn a little caramelized Take it out of the oven and set it aside Put the eggs, flour, whole milk,