I love making soup when it's cold out. It's so comforting to cook, and even more comforting to eat. Cauliflower is in season right now, and is a great soup thickener, as well as being delicious. We're roasting the vegetables to draw out a lot of flavor before pureeing them into this delicious soup.
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Ramen is something Tyler and I have recently gotten very into. We have a place by our house, Men Oh Tokushima Ramen, that has become our go to for cold, foggy evenings. Slurping down noodles and salty pork broth will take the chill off any day. Ramen is definitely one of the current popular food choices in the city, and many have their favorite spot, whose authenticity they will defend to no end. Although I admire the time and effort it takes to make the perfect pork bone broth for a great bowl of ramen, I'm not quite there yet. I have, however found a way to elevate my ramen packet to a delicious weeknight meal, sans MSG/sodium/chemical packet.