Kung Pao Tofu

Modified by Corina, based on a recipe by The Spruce Eats

Follow the instructions from spruce eats (we used tofu, mushrooms, peas, bell pepper, and cashews as base), and add:

rice vinegar
sambal
agave
1/3 stock cube (instead of broth)

Sweet potato Massaman curry

by Dieter

2 sweet potatoes / sußkartoffeln
1 package mushrooms / pilze
2 handfuls peas / erbsen

3 handfuls red lentils / rote linsen 
1 block tofu (smoked or other flavor)
4 t Massaman curry
400 ml coconut milk / kokonuss milch
2 t sunflower oil / sonnenblumen öl

1. Put sunflower oil in wok and fry the curry paste at medium heat for 3-4 min while stirring
2. Add coconut milk and stir
3. Add sweet potatoes, lentils, and mushrooms, let boil for 15 min or until potatoes and lentils are soft
4. Add peas and tofu

Ramendrugs

By Dieter

0.5 l boiling water / kochendes Wasser
1 stock cube / Gemüsebrühewürfel
2T sesame oil / Teelöffel geröstetes Sesamöl
3T gluten-free soya sauce / Teelöfel Soyasauce
1t chili powder / Teelöffel Chilipulver
2 kaffir lime leaves / Kaffir Limettenblätter

1T balsamic creme / Teelöffel Balsamico-Vinaigrette-Creme

1T lime juice

3T miso (any type of brown miso)

1 handful/square Mie or Japanese ramen noodles / handvoll Mie- oder Japanische Ramen-Nudeln (use more if you want it to have less liquid)

Mix everything together, stir, let boil for ~5 minutes (until noodles are soft enough). Note: I prefer the Japanese ramen noodles because they soak up more liquid.

Alles in einem grossen Topf vermischen, und für ca 5 Minuten kochen lassen (bis die Nudeln weich genug sind)

Another option: Almost Shio Ramen

0.5 can coconut milk 

1 can water

1t salt

Pour into a pot, add noodles and boil until noodles are soft

2T white miso paste

Stir in after taking the pot off the heat

Oil sauce:

1T sunflower oil 

1T toasted sesame oil

1t chili powder

Stir in a bowl and set aside. Spoon it onto your own personal bowl of ramen as desired