Summer Ramen with Egg

With all the canning I've been doing lately, I haven't had as much energy for regular cooking. Luckily, it's easy to eat local without a lot of fuss. I made a simple ramen the other day:

Broth
Pamplin Poultry Bone Broth + Miso paste
Ramen noodles
Toppings
thin sliced bell pepper
thin sliced raw yellow onion
sauteed cabbage in sesame oil
sauteed mushrooms from mushroom share (these were maitake)
pan-fried egg


Otherwise, I've been eating a lot of tomato soups that I make out of the last little bits of puree and sauce that are left over from canning and won't quite fill a jar. I sautee garlic and onion in a pan, then pour in the sauce/puree and some more of Pamplin's Bone Broth (or some of my own).

For much more creative ideas on what to cook and eat with our food, check our our community-run Bellair Facebook Group!