Spring Flowers

It was a long winter and I also moved. Some of my plants did not make it due to neglect and late freezes, my strawberry and rose are doing fine but all of the bulbs In smaller pots did not do well at all, one bunch of daffodils bloomed and a few didn’t survive the ordeal. But now I have a balcony that actually gets sun (and hopefully less spiders) so I have gotten some new replacements to start with. An old chair from the thrift store has been fixed up and it’s a nice place to have coffee. In my Aerogarden I started some Mint, Rosemary and Mitsuba. Plus some green onions living in a glass.


Shoyu Ramen

Shoyu ramen is easy to make and only needs a few ingredients. I started growing scallions on my counter making this even easier for having everything necessary on hand. I buy a pack of chicken thighs then freeze them in pairs, if you are working with large thighs then only use one thigh in this recipe.

The Noodles

When it comes to ramen I am an novice and I find information about the noodles interesting.

Ramen noodles are alkaline.  They are made with kansui which is a lye water solution with a PH of about 10 so having the right noodles matters quite a bit.

If you don’t have a store that sells ramen noodle cakes you can use one of the flavor packet kind and just throw out the flavor packets. I usually use Sapporo Ichiban brand for this.


1 tablespoon toasted sesame oil

2 boneless skinless chicken thighs, (one thigh if they are large thighs.)

1 tablespoon fresh ginger, finely chopped

1 tablespoon fresh garlic, finely chopped

3 tablespoons soy sauce

1 tablespoon mirin

1 tablespoon sake

4 cups  water

1 egg

4 baby portabella mushrooms, sliced into strips

2 scallions, cut into thin rounds

ramen noodles


In a small sauce pan heat sesame oil, add chicken thighs and braise both sides. Remove chicken, cut into slices and, set aside. With med heat add ginger and garlic to the pan and cook for a minute until fragrant. Add portabella and sautee 1-2 minutes more.

Add soy sauce, sake and mirin, bring to boil then reintroduce chicken, add 4 cups hot water then cover with lid. Simmer until chicken is cooked through.

Meanwhile, in another sauce pan, bring water to boil. once boiling place an egg in the water for exactly 7 minutes. Remove egg after 7 minutes and place it quickly into a bath of ice water to stop the cooking process.

When the chicken is cooked, you may need to add a little more water if some has evaporated.

Place dried ramen noodle cake into the broth. As soon as the noodles begin to soften pour into large bowl. Garnish with green onions, the 7 minute egg peeled and sliced in half and portabella strips. Serve imidiately.

Don’t forget to add extra stuff you have around any of the following pick one and try it asparagus, onions, carrots, broccoli, spinach, snap peas, cauliflour, chili flakes.