Monthly Archives: August 2013

Japanese Miso and Soba Noodle Soup

4 cups water
1 tbsp mirin
2 tbsp soy sauce or tamari (optional)
75g organic soba noodles dry (1/3 of a pack)
1-2 carrots
3 shallots (green onions) diced
1 cup chopped kale or spinach
4 tbsp Genmai Miso
1 tbsp lightly toasted sesame seeds
1 sheet leftover nori seaweed cut into medium strips OR 2 tbsp Sea Shanti Seaweed (see bottom of page)

optional: other vegetables including mushroom, snow peas or broccoli go great with this soup

optional: to make it a complete meal add a protein source such as baked tofu or freerange eggs. For eggs add when the water is boiling and let them lightly poach for 1 minute before adding the vegetables

Method for Japanese Miso and Soba Noodle Soup

Put water, mirin and soy sauce or tamari if using into a saucepan and bring to a boil.

Meanwhile cook the soba noodles according to packet directions (usually boil for 4 minutes).

Once water is boiling add vegetables. Turn down heat and whisk in the miso but make sure to not bring the water back to a boil as this will kill off all the goodness in the miso.

Remove from heat. Arrange soba noodles into two bowls. Top with the miso soup and vegetables. Add the seaweed and toasted sesame seeds. Enjoy!


Miso Marinated Chicken Breast on Skewers

3 1/2 ounces Saikyo miso (sweet white miso)
• 3 to 4 Tablespoons mirin (sweet cooking wine)
• 1 teaspoon shoyu (soy sauce)
• 1 to 1 1/2 pounds chicken breast fillets (or breast, cut into 1″ wide strips)
• Sansho pepper
• Soak 6 bamboo skewers (12, if they are short) at least 1 hour

In a small bow, combine miso, mirin, and shoyu. Add the chicken and marinate for 3 hours—mine went for 6 or more hours, and they were fine, though the marinade become quite watery.
Remove the chicken from the marinade and wipe them with paper towels to remove excess marinade. Thread the fillets (or strips) on the skewers.

Heat a grill or broiler. Cook the chicken skewers, turning several times. 8 to 10 minutes. Sprinkle with sancho pepper.

Marshmallow Brownies with Salted Almonds

Yield: 16 (1-inch) brownies

Prep Time: 20 min

Cook Time: 30 min


10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 Tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
1/3 cup semisweet chocolate chips
1 1/4 cups mini-marshmallows
1/2 cup salted almonds, roughly chopped

Special equipment: An 8-inch square baking pan


Preheat the oven to 325°F and line the pan with parchment paper or foil leaving an overhang on two sides.

Combine the butter, sugar, cocoa and salt in a heatproof bowl or saucepot. Set the bowl atop a saucepot of simmering water to create a double-boiler. Stir the butter from time to time until it’s melted and the mixture is smooth and hot to the touch. Remove the bowl from the double-boiler and set it aside to cool for 10 minutes.

Using a wooden spoon or rubber spatula, stir in the vanilla and then stir in the eggs, one at a time, stirring vigorously between each addition. Once the batter looks well-blended, shiny and thick, stir in the flour until it’s fully incorporated. Spread the batter into the prepared baking pan.

Bake the brownies for 15 to 20 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove the brownies from the oven and immediately sprinkle them with the chocolate chips, mini marshmallows and chopped almonds. Return the brownies to the oven for about 5 minutes, just until the marshmallows begin to melt. Remove the brownies from the oven and let them cool completely on a wrack.

Using the parchment paper or foil overhang, lift the brownies out of the pan, and slice and serve.

Pork Dumplings

Serve these dumplings with a chili soy dipping sauce: Stir one tablespoon each of red chili sauce and soy sauce into a half cup of vegetable oil.

Makes: 48 servings

Prep: 45 mins

Cook: 15 mins

1 pound ground pork

1 scallion, white and light green parts only, finely chopped

1/4 cup chopped chives

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon chopped fresh ginger

Salt and pepper

50 wonton wrappers
Directions1. In a large bowl, combine the pork, scallion, chives, soy sauce, vinegar and ginger. Season with salt and pepper.
2. Brush 1 wonton wrapper with water and place 1 heaping teaspoon filling in the center. Fold the wrapper into a triangle, squeeze out the air and press the edges together to seal, wetting the dough if necessary to make it stick. Pinch together the 2 corners of the folded edge. Repeat with the remaining wrappers.
3. Bring a pot of salted water to a boil. Working in batches, add the dumplings and boil until cooked through, about 3 minutes after the water returns to a boil. Remove with a slotted spoon and drain. Serve with dipping sauces.

TipTo fold a dumpling, wet the wrapper around the edges and place a spoonful of filling in the middle. Fold the wrapper corner to corner and seal the edges (use more water if necessary), then pinch together the two corners of the wrapper’s edge.
from: Rachel Ray
Note: use frozen schneiders sausage chub

Peach crisp

Prep Time: 15 minutes

Cook Time: 45 minutes

•1/2 cup firmly packed brown sugar, divided
•2 tablespoons flour
•3/4 teaspoon cinnamon, divided
•6 cups peeled, seeded and sliced apples, pears or peaches
•1/4 cup fruit juice, milk or water
•1/4 cup butter, melted
•1 cup oats, uncooked

Heat oven to 350 F. Lightly grease 8-inch glass pan. Combine 1/4 C. brown sugar, flour and 1/2 t. cinnamon. Stir in fruit and fruit juice. Set aside. Combine oats, 1/4 cup brown sugar, butter and 1/4 teaspoon cinnamon. Spoon fruit into baking dish. Top with oat mixture. Bake for 40 to 45 minutes or until tender.

*add flour and more butter to topping