KIMCHI AND MISO NOODLE SOUP
Kimchi is an incredibly flavorful ingredient to use in stews, dressings, and wraps and sandwiches. The amount you use is dependent on how strong it is. Use you tastebuds as a guide, adding more if you need.
Provided by Anna Jones
Categories Soup/Stew Lunch Dinner Tofu Vegetarian Winter Cabbage Mushroom Soy Sauce Broccoli Healthy Noodle
Yield 4 servings
Number Of Ingredients 19
Steps:
- First, put your mushrooms into a bowl with the tamari, lemon juice and 1 tablespoon of the honey, and put to one side to marinate for at least 15 minutes.
- Cook the soba noodles according to packet instructions. Drain and run under cold water, then toss in 1 tablespoon of the sesame oil.
- Heat the remaining 2 tablespoons of oil in a large soup pan over medium to high heat. Once the mushrooms have had their marinating time, drain them but keep the marinade Add the mushrooms to the pan in a single layer with a pinch of salt (you can do this in batches if you need to). Cook until the mushrooms are golden where they meet the pan, then toss and keep cooking until the mushrooms are deeply browned all over-this should take 5 minutes or so. Remove from the pan and set aside.
- Fill and boil the kettle. Put the empty pan back over medium heat, add the scallions and sauté for a few minutes before adding the ginger and gochujang paste. After another minute or so, add the garlic and the drained kimchi. Sizzle until the garlic is starting to brown around the edges. Add 5 cups (1 1/4 liters) of water from the kettle along with the remaining tablespoon of honey and bring to a boil. Now, add the broccoli and simmer for 1 minute, or just until the broccoli becomes bright green.
- Remove the soup from the heat. Place the miso in a small bowl and whisk it with a splash of the broth to thin it out. Stir the thinned miso into the soup. Taste your soup; you really need to get the balance right here. If the broth tastes a bit flat, you might need more salt or miso, or a splash of soy sauce.
- Just before serving, cut the tofu into little 3/4-inch (2-cm) pieces-you'll have about 1 cup-and drizzle it with the reserved marinade from the mushrooms.
- To serve, divide the noodles among four bowls and ladle over the soup. Top with to tofu, mushrooms, and a sprinkle of sesame seeds. Finish with more soy if you like, a squeeze of lemon or lime, and the shiso or cilantro leaves if using.
OKINAWA SOBA
This recipe makes bowls of authentic Okinawan style soba; in mainland Japan, soba is made of buckwheat noodles; however, in Okinawa, we use flour noodles for our soba.
Provided by aksamyoo
Categories One Dish Meal
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make stock: To remove excess fat, cover pork bones and belly pork with water, bring to a rolling boil, drain and rinse. Add 3 quarts fresh water to bones and pork; bring to a boil. Cover and simmer 30 minutes. Skim off foam and simmer another 30 minutes.
- Remove bones and pork. Cut pork into 3-by-2-by-1/4 inch slices and set aside.
- Add bonito flakes to broth in pot and boil 2 minutes. Strain; discard flakes. Add salt and soy sauce; simmer 2 minutes.
- To season pork: Combine seasoning ingredients in a skillet and bring to a boil. Add sliced pork from the stock pot, turning occasionally until well-glazed. Set aside.
- Pour boiling water over soba and drain. Put noodles in bowls; add stock. Garnish with pork, kamaboko, onions and red ginger. Serves 4.
- Approximate nutritional information, per serving, per 1/2 cup: 530 calories, 30 g total fat, 11 g saturated, 80 mg cholesterol, greater than 2,500 mg sodium, 24 g protein, 40 g carbohydrate.*.
Nutrition Facts : Calories 670.2, Fat 30.8, SaturatedFat 11.1, Cholesterol 40.8, Sodium 2556, Carbohydrate 82.3, Fiber 0.2, Sugar 6.7, Protein 21.3
RED MISO KIMCHI
Provided by Food Network
Time P8DT30m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Cut napa cabbage into 2-inch pieces, then wash the pieces in a colander and transfer to a large bowl. Cover the napa cabbage with salt. Cover and refrigerate for 24 hours.
- Squeeze out the extra water from the cabbage. Add the carrots, daikon, chile garlic sauce, gochugaru, miso, garlic and ginger to the cabbage and mix evenly. Put the mixture in an 8- to 9-quart clay pot and allow it to ferment at room temperature for 7 days before serving!
SOBA SALAD WITH MISO DRESSING
Superfast veggie dinner or side dish. Courtesy of Mark Bittman, the Minimalist, from the October 1 2009 NY Times. He's not sure whether to call this a warm salad or a room-temperature noodle dish. I love edamame beans, and buying them frozen is fine for this dish. Pick up a bag of pre-washed spinach for this too. Tossing the spinach with the warm noodles and veggies should wilt the spinach, or stir fry them together in a little water to wilt a bit more. Soba noodles are a staple of Japan. They have a slightly firm texture and nutty flavor.
Provided by Kumquat the Cats fr
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 30 seconds to 1 minute just to warm, then drain everything in a colander. Set aside.
- In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.
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