You know how everyone loves to hate on food bloggers and their pages long stories about their beloved recipes bla bla? Well, my turn!
Just bear with me here.
There’s not much to say about this dish other than it’s my go-to weeknight dinner those nights when I’m tired and don’t feel like cooking, but I’m so hungry I gotta eat something immediately. It’s inspired by my love of instant ramen – Listen, I know those little things lack all kinds vitamins and minerals, but what can I do?! The little guys are deep fried and full of sodium! A recipe for addicting, horrible, horrible food, but so good and addicting food! I’m just a victim here!
So in order to live with myself and my poor life choices, I justify making these because they are a healthy version of instant ramen. I mean, did you see all those tomatoes? *cough cough* cooked in a pool of olive oil *cough cough*. Super healthy! Instead of using the preservative-loaded powder, I use a lot of miso and parmesan cheese: two amazing sources of umami. Oh, and the cherry tomatoes are roasted until caramilized and their flavors turn deep and rich, and becomes that’s right: another source of umami! Yes, yes, umami overload, but no one’s ever died of umami overload before. In fact, umami overload only causes extreme happiness, so there you go.
Well, that’s all I had to say about the dish. Make it, don’t make it, thank me later, post it on instagram, tag me, please, I love attention.
Now back to the actual relevant information, the reason why you clicked on this post in the first place: my life adventures as a food blogger! I’ll keep this one brief, too. It’s just that I had this amazing epiphany the other day: hey, I read a lot of books, newsletters, watch lots of movies/tv shows/tiktoks, I listen to great podcasts – do I even have a life? – and I love getting new recommendations… Wait, I have a blog, a blog that costs me money but doesn’t make me any, so I’m the queen and I can post whatever I want, so let me talk about random sh*t whenever I feel like it and share my very own recommendations! I know right? Groundbreaking.
And that’s exactly what I’m doing from now on – my seo plugin will be so happy!! – and I’m gonna start by talking about my new favorite show: Only Murders in the Building. I had no idea, but this show was exactly what I needed right now. Its sometimes silly, sometimes wholesome approach to true crimes obsession is so hilarious and.. heartwarming? I knew I had to watch it because of Steve Martin, but the performances are amazing – Martin Short is incredible – the NYC atmosphere is just perfection, the comedic timing is impeccable and the last episode was fantastic. Cannot wait for season 2.
Just finished reading Such a Fun Age. I’m still processing! I don’t know how I feel about it. I feel like I didn’t get to know the characters really well, but overall it’s a great and accurate portrayal of performative activism and woke culture – very infuriating at times. It deals with complicated issues like race and privilege in a very nuanced, yet lighthearted way. You’ll probably be thinking about it for days after finishing it.
Last one, a podcast rec! Katherine Ryan’s Telling Everybody Everything. Katherine is a famous comedian, I watched her netflix special a while ago, but was never really a fan or anything. I found her podcast randomly but it’s now one of my favorites. She’s so funny, wise, self aware and confident, a really inspiring woman. She talks about all kinds of topics and gives great listener advice. Her super mature and wise 11 year old daughter makes occasional appearances and she is absolutely delighful.
Okay I’m done. Do you still want the recipe? Well, without further ado!
And don’t forget!! If you make this Roasted Tomatoes Miso Noodles please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each and every comment. And if you do make this recipe, don’t forget to also tag me on Instagram! Thank you xoxo
Roasted Tomatoes Miso Noodles
- 10 oz cherry tomatoes
- 1/4 cup olive oil
- 1 tbsp miso paste
- 2 cloves garlic, minced
- red pepper flakes
- salt and pepper
- parmesan cheese
- everything but the bagel seasoning
- fresh herbs, like basil, parsley, or cilantro
- Heat the olive oil in a pot over medium. Add garlic and cook, stirring, until softened and fragrant, about 2 minutes. Add tomatoes, red pepper flakes, and salt.
- Cook, stirring to coat, until tomatoes begin to burst, about 5 minutes. Smash some but not all of the tomatoes with the back of a wooden spoon to help create a sauce. Continue to cook, stirring occasionally, until the sauce has thickened and about half the tomatoes are completely broken down and half remain intact, 10–12 minutes. Taste and adjust seasoning, adding about 1/2 tsp sugar if sauce seems tart. Stir in miso paste.
- Meanwhile, cook noodles according to package instructions. Drain noodles and add to pot with tomatoes. Stir until well coated. Remove from heat and stir in Parmesan cheese.
- Top with more Parmesan, everything but the bagel, and fresh herbs. Serve.
Pingback:Miso Mushroom Pasta - from a small kitchen
Pingback:Burst Tomato Burrata Pasta - from a small kitchen
Pingback:Five Favorite Things - from a small kitchen