15-minute coconut curry noodle soup from thewoksoflife.com/

  • 2 tablespoons oil
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 4 cups veggie broth
  • 1 cup water
  • 2 tablespoons fish sauce
  • 2/3 cup coconut milk
  • 6 oz. dried rice vermicelli noodles
  • 1 lime, juiced
  • Sliced red onion, red chilis, cilantro, scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.

Add the veggie broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).

Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

10 minute broccoli tofu bowls from thewoksoflife.com/

broccoli-tofu-bowls-9

  • 16 oz. firm tofu
  • 1 cup vegetable stock
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry cooking wine
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 1 pound broccoli, cut into small florets
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water

Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside. dmv note:press tofu

Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.

 

Momofuku’s Soy Sauce Eggs

ec8e90c3-de92-4ac3-a706-108c38f82e74--17381949518_15079556af_b6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
3/4 cup soy sauce
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving

 

  1. In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
  2. Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
  3. Once the eggs are cool (and the water isn’t uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
  4. Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
  5. To serve, cut the eggs in half lengthwise and season with salt and pepper. Or Cool Hand Luke them to impress your friends.