Guest guest Posted August 22, 2001 Report Share Posted August 22, 2001 This is one of my quickest dinners and a pretty good comfort food, but it's not something i'd serve to company. it reminds me too much of my " starving student " days to want to make anyone else eat it. :-) i got the idea from my brother, who, in his starving student days, used to add a can of chicken noodle soup to the pot while the unseasoned ramen noodles were cooking. (a cheap way to feed a hungry guy) 1 pkg ramen noodles (pitch their seasoning packet) 1/2 to 1 cube Knorr's Vegetarian Vegetable bouillon 2-3 cups water 1/4 block (14-16 ounce fresh) tofu, drained and cubed 1 potato, cubed (cooked* or uncooked) 1 cup broccoli florettes or other veggies Dump the water and the bouillon cube in a saucepan. As it comes to a boil, add the toss in the tofu and potato. [if you're using uncooked potato, simmer it for about 10 minutes or so until it's getting tender.] Add the ramen noodles and the broccoli and cook for three minutes ~ the noodles should be done, and the broccoli should be still crunchy but not raw, and bright green. It makes a pretty large amount, and you can add more veggies, tofu and water to serve more people. * i keep a bowl of boiled whole potatoes in my fridge for recipes like this. they last a week or so, and can be used in a lot of different ways. makes things like hash browns and quick soups very easy on short notice. ______________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj. Quote Link to comment Share on other sites More sharing options...
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