mon Dieu, j’oublié le puissance des aliments fermentés¹!

whenever i get excited or really passionate about something, which is hardly ever, almost never, i switch to French.

i was reminded of the power of fermented foods last week after finally testing a sandwich recipe i came up with earlier in the summer.

i almost always keep a fermented condiment on hand, usually tzatziki because it is quick to whip together and pairs great with crisps, but i somehow forgot the power of fermented foods to provide the body with energy after going nearly one month without.

my body had an immediate reaction and, again, i was reminded of its power [and why i should never go without].

in a previous post, i wrote about the history of fermented foods and their impact on mental health, as there continues to be emerging research linking mental health to one’s gut performance.²³

anyways, i dug up this 7-ingredient ramen recipe from my archive in dedication to the puissance⁴ of fermented foods:

i’ve made proper ramen before—by preparing my own stock using leftover scraps of produce kept in the freezer— but i find this recipe works and tastes just as well if you’re short on time and want an easy, healthy meal.

this 7-ingredient ramen is an ode to the classic composition of the far Eastern dish with a spice (read: heat) profile that can be tailored to suit your liking.

the 7-ingredient ramen can be prepared in a single pot for one person opting to dine solo after a night out; those looking to impress family & friends with their budding culinary abilities; or for the college student short on cash and measurement utensils.

the recipe is simple: 4 cups of H20, prepared kimchi, one package of extra firm tofu, 3 tbsp of minced or fresh garlic, 2 tbsp of Maggi, one package of seaweed sheets and white pepper to taste.

Step 1: On low heat, add 4 cups of water to medium-sized pot and half a jar of prepared kimchi.

Step 2: Add 2 tbsp of Maggi and 3 tbsp of minced or fresh garlic to the mix and let marry. In the interim, dice one package of extra firm tofu into cubes.

Step 3: Bring this mixture to a rapid boil before adding the tofu and ramen noodles.

Step 4: Depending on your sodium tolerance, you can opt for more Maggi. However, at this point, I add white pepper to taste and bring the mix back to low heat.

Step 5: Add one pack of seaweed sheets and enjoy!

anyways, I hope this helps you in your eating journey.

love & madness,

1. My God, I forgot the power of fermented foods ↩︎
2. Selhub EM, Logan Alan C, Bested Alison C. Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry. Journal of Physiological Anthropology. 2014;33(1):2. ↩︎
3. Cryan J, Dinan T. Mind-Altering microorganisms: the impact of the gut microbiota on brain and behaviour. Nature Reviews Neuroscience. 2012. ↩︎
4. power ↩︎