miso soup – Indian Culinary Center, NYC

Day 2: Quick dinner theme.

I love Asian flavors and often cook with them.

Here I have a simple miso broth made with miso paste with soba noodles and salmon.

If you stock your pantry with basic Asian sauces – you can whip up a meal in no time.

I made a miso broth – while that was coming up to a boil – sear the salmon (or any protein you would like to use such as chicken, beef, pork or tofu).

Cook the soba noodles in the miso broth – just as the noodles are going to be cooked, add peas, carrots and I like to drop an egg into the broth. Stir and you will get beautiful strands of egg in the broth which makes it looks richer.

When ready to serve – put the noodles in the bowl and top with the salmon and then spoon over the broth with vegetables.

Set out seasonings for the guests to customize their meal.

I like vinegar, sesame oil, soy sauce, sriracha and nori sheets.

Top with scallions and you have a healthful, delicious meal.

Until I cook again!

I was home today and made this quick lunch.

Red Miso Paste

Soba Noodles

Frozen Peas and Corn (use any vegetable of your choice)

Carrots

Hot sauce of your choice – I like sriracha

Juice of one lemon or vinegar

Sesame Oil

Hard cooked eggs

Cilantro or mint for garnish

Make the Miso broth by adding the miso paste to water according to the directions. When it comes to a boil add the vegetables and all the other flavorings except the sesame oil.

Bring to a boil one more time and add the soba noodles.

When the noodles are cooked – the soup is done.

Ladle in bowls, add the egg and drizzle some sesame oil and garnish with the herbs.

Serve hot.

Until I cook again!