DIY instant ramen for the girls 💕

The best vegan meal prep for spring!

This is one of my favorite times of year. Not just for the incredible spring produce at our farmers market, but because it’s international women’s month AND endometriosis awareness month. Two things that literally motivate me to get up each and everyday. As a woman with endometriosis I know all too well how the system was not built for us to thrive, and you don’t have to have endometriosis to feel this way - it just makes it that much more obvious.

We are living in a time here in the US where I am truly scared for the world we are leaving our daughters. Everyday I wake up and more women’s rights are on the chopping block. I don’t have answers right now other than to call your local senators and to march and use your voice as much as you possibly can. You can also use this as a time to take back control of your health and your power. In times like these I truly think that taking care of yourself and doing everything you can to heal is in of itself an act of rebellion. What I learned for being in chronic pain for 16 years is that no one is coming to save you, and that the only person that is going to truly advocate for you, is yourself and your tight nit community.

One of the best parts about moving our blog over to Substack is that we can build a community *right here*. A community where we can heal, make delicious food, learn, and support each other. That’s what this cooking club is all about!

So with that, here is a recipe that is one of my favorite modalities of self care and is also an amazing recipe for the luteal phase and for menopause. This recipe is straight out of my cycle syncing challenge that we’ll be running here on Substack later this spring!

Nothing says PMS cravings and comfort like instant ramen or a cup of noodles. This is a way to satisfy the craving while giving your body everything it needs to kick PMS to the curb. Make these ahead of time in 32oz jars as a vegan meal prep (don’t forget to let them sit out to get to room temp before adding hot water to avoid cracking your jars!)

Happy Women’s Month and remember, the resistance starts from within!

Makes 4 servings:

The Goods:

For the tofu:

• 1 block firm tofu, cubed, drained and pressed

• 2 tsp sesame oil

• 1 tsp garlic powder

• 1/2 tsp ground ginger

• 1/2 tsp seaweed kelp flakes

• 1 tsp salt

For the jars:

• 3 veggie bullion cubes, divided

• 4-5 tsp miso paste, divided

• 5-6 tsp sesame oil, divided

• 1/2 cup coconut aminos, divided

• 1/4 cup sriracha, divided

• 12 oz ramen noodles, divided

• 1 cup shredded broccoli, divided

• 1 cup thinly shaved purple cabbage, divided

• 1 cup finely shredded carrot, divided

• 2 green onions, sliced, divided

• Sprinkle of furikake seasoning or sesame seeds

THE METHOD:

1. Add the tofu into a large bowl and top the sesame oil, garlic, ginger, kelp flakes, salt, and stir until the tofu is coated. Air-fry the tofu @400 for 15-20 minute or bake @400 for 25-30 minutes until golden brown. Set aside and let the tofu cool completely before adding them into a jar to store in the fridge.

2. Grab 12 oz of ramen noodles and cook to package instructions, drain and then oil with 1 tsp of sesame oil to prevent them from sticking to each other. Set aside.

3. Grab four, 32 oz mason jars and divide the bullion, miso paste, sesame oil, coco aminos and sriracha to the bottom of each jar. Muddle to mix well.

4. Add the broccoli, purple cabbage, ramen noodles, cooled tofu, carrots, green onions and a sprinkle with furikake seasoning or sesame seeds. Cover with a lid and refrigerate until ready to eat!

5. When it’s time to eat, remove from the fridge and let it come to room temp for 15-20 minutes. This step is important because the hot water can crack the glass if it changes from cold to hot too quickly.

6. Add hot water 3/4 way full. Stir for 30 seconds and then enjoy!