Happy. For some, its a room without a roof, for others its a warm gun.
For me? It’s capturing the perfect moment a sunrise breakfast yolk frees itself and drips onto a cold kitchen floor (and my phone, and my camera, and my hands).
I’ve said it before and I’ll say it again, life is a lot like that yolk. Messy, uncontrollably spilled everywhere, but most importantly, fleeting.
I know its been a bit since we’ve spoken–the last few weeks feel a lot like that dripping yolk. In one second you’re there and it’s happening, and the next you’re long-fully staring at a pile of crumbs debating the ladylikeness of licking the plate.
Championships were won, miles were biked and run. And most importantly meals and wines were drank. And this time you’ll just have to trust me, every second proved incredible.
But now that the hype of a new semester has lulled, I find myself in the kitchen again. Creating, photographing, and most importantly eating. So with much delay, I give you the vegetarian miso ramen bowl.
WHAT YOU NEED:
- rice noodles
- 2 cups miso broth
- white mushrooms
- roasted sweet potatoes
- green onions
- sesame oil
- low sodium soy sauce
MAKE IT DELICIOUS:
- In a large pot, combine 1/2 cup of water and 1 1/2 cups miso broth. Bring to a boil, add noodles, simmer.
- In a separate pan, add 1 tsp. sesame oil over medium heat. Add mushrooms and spinach. Simmer for 5-8 minutes.
- Remove noodles from heat and add vegetables, roasted sweet potato and egg.
So, life does get messy. Sometimes we get wrapped up in the day to day, overwhelmed by emotions, term papers and a relentless January windchill. And that’s okay. It’s okay to walk away from the world for a second. It’s okay to call timeout. Just don’t quit the game and always find your way back.
If it makes you happy, do it. And right now? Miso happy.
Happy Wednesday, kids.
Run far, eat well, drink better.