Mizuna Miso Soup

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I made this soup while listening to the 2003 All American Reject’s self-titled album (“Swing, Swing“, anyone?). Man, if there were ever an album to bring me back to a specific time, this is it. I remember choosing it for myself at a CD store, not knowing who they were but wanting to find an “indie” band that none of my friends liked yet so I could be cool. (Was indie a word in 2003?) My 8th grade bestie sat next to me on our field trip to Montreal, me listening to my beloved All American Rejects and her listening to Simple Plan. We both thought ours was the way better option. I was devastated when their next album came out, a total pop-y cop-out in my mind; why oh why did beautiful Oklahoman blue-eyed bassist/lead singer Ty have to get so mainstream? Ugh.

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The album popped into my head today because of a wily connect-the-dot narrative. Last night some friends and I went to see the brilliant ‘70s movie Dune (please read: not-so-brilliant) at the actually brilliant bar Syndicated in Bushwick, where they show old movies in a beautiful space for just $3 and you can order food and drinks while you watch) (this time I do actually mean brilliant). And “syndicated” rhymes with “vindicated” which leads me to that Dashboard Confessional song, which was a pretty big deal during freshman year student council, so obviously I had to listen to it to remind myself of the words (all I could remember was “I am, vindicated, I am la di da di dahhhhh,” which Daniel got fairly tired of hearing on repeat), and so one thing led to the next and voila, All American Rejects-underscored soup-making.

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Which is all a way to say, this soup is easy. Really easy. You can make it while floating down memory lane and singing song lyrics you haven’t encountered in over a decade (shudder). This sort of soup been a go-to around here lately, with me throwing in any veggie odds and ends that I find in the fridge. The only necessary bits are the miso, something green, and some sort of noodles (although I think the tofu really makes it and would never miss an opportunity to add toasted sesame oil to my food).

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one year ago: that time I made a wedding cake (also) tomatillo peach salsa
two years ago: spicy micheladas

Mizuna Miso Soup

Inspired by justhungry
Makes a very hearty lunch for 2, but probably should be closer to 3-4 servings.

5 cups water
2 packets dashi stock  (or try with a simple veggie broth)
1 carrot, peeled and ribboned with your peeler
1 scallion, minced
¼ c firm or extra firm tofu in small cubes
80 g soba noodles (one bundle)
½ bunch mizuna, chopped into thirds, abt 2-3 cups, divided (or another tender green)
2 tablespoons miso
Soy sauce, a drizzle

Optional toppings
½ a sheet of nori, torn into strips
Lime wedges
Sesame seeds
Toasted sesame oil
Sriracha

Bring water to a boil in a medium-large soup pot. Add dashi stock powder and stir until it dissolves. Lower heat to medium-high. Add carrot and scallion. Simmer for 2 minutes. Add tofu and soba noodles and cook for another 4 minutes. Add most of your mizuna and immediately bring heat to low.

Put miso in a small bowl and add about a tablespoon of broth from the soup pot. Mix with a spoon or chopsticks until an even paste forms (no clumps!). Pour miso into soup pot and stir to disperse. Heat for another 2 minutes on medium-low heat. Don’t let soup come to a boil once you add miso or it will kill all its beautiful health qualities. Give soup a try — depending on your miso it may be plenty salty. If not, pour in a healthy glug of soy sauce.

Spoon soup into a bowl and top with nori, lime, sesame seeds, and reserved mizuna, chopped small. If you’d like, drizzle in sriracha or a tiny bit of toasted sesame oil.

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Soy-Dashi Simmered Kabocha Squash (Kabocha No Nimono)

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One of my favorite parts about living in New York City is strolling the streets, iced tea in hand, scanning new restaurant menus, popping into little stores, and debating if I should actually buy something this time around. I especially love little delis and specialty grocery stores that cater to another country’s staples. Every time I’m around St. Marks Place in Alphabet City, I have to pick up a bag of my beloved Bamba (peanut butter cheetoh-like snacks!) at the Israeli store Holyland Market (and then force whoever I’m with to share). And when on 1st Ave, I without-fail pick up a bag of the deep-fried curly-q cumin seed crackers I fell in love with in Delhi at the little store underneath the two competing Christmas light Indian restaurants (y’all New Yorkers know what I’m talking about, right?).

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Another favorite is a stroll thru Sunrise Mart, although I don’t yet have a go-to snack in this Japanese wonderland. Usually I get cheap noodles, a rice ball, or something mochi-related. This time around, I was curious about the instant dashi soup mixes. Dashi is soup base, made from simmering kombu (a thick kind of seaweed) with bonito fish flakes. I’ve never made my own, but I’ve long thought it a great option for my pescatarian lifestyle.

So I bought this!

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A google search once I was home told me I got the no MSG brand (sweet!) and that everyone disagreed about how much soup powder you’re supposed to use per cup of boiling water. I ended up using almost one of the pouches, which was about a  teaspoon and a half, with my two cups of boiling water. The powder, or really it was more like tiny pellets, dissolved immediately. A little fishy but fairly subtle. I deem this a nice (and cheap!) flavorful base for soups or simmered veggies like this.

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Also, I am obviously no expert on Japanese food — my recipe was based on reading about 12 similar ones online. My squash definitely fell apart more than I had hoped for but we loved the flavor and scarfed it down regardless. It can be served warm or cold, but I greatly prefer the warmed up version. (And I’ll update you all in a couple months about what this dish is really like in Japan after my trip in November!)

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one year ago (okay fine, last August): maple blueberry beets with balsamic and mint
two years ago: 
roasted radish, blistered pepper, and olive pizza

Soy-Dashi Simmered Kabocha Squash (Kabocha No Nimono)

Adapted primarily from pickled plum 

½ a kabocha squash (abt 1.25 lbs)
2 c dashi (2 cups water plus 1 packet seasoning) (or sub veg broth)
½ tablespoon sugar
2 tablespoons soy sauce
1 tablespoon mirin (though I believe you can substitute sake)

First, prep your squash. Peel some of the skin off (with a paring knife or powerful peeler). It’s fine to eat it, but peeling just some gives a nice texture change. Cut squash into roughly 1-inch cubes (more or less bite-sized).

Next, get out a heavy saucepan you have a lid for. If making dashi, bring water to a boil; add seasoning packet and stir to dissolve. Add squash pieces and return to a boil. If not making dashi, bring veg broth and squash to a boil.  Turn temperature to a slow simmer and cover pan halfway. Simmer for 10 minutes. Add sugar, soy sauce, and mirin and continue simmering for another 10 minutes, uncovered. At this point, squash should be very tender, but hopefully not falling apart. If you’d like a more syrupy sauce, remove squash pieces and continue simmering dashi mixture until it thickens, 3-5 more minutes.

Serve with rice or as a side to any Japanese-style dish. (We ate it with an udon-miso-tofu-mushroom soupy situation. Yum!)

soup

Rice Noodle Salad with Carrot-Ginger Dressing

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Let’s go on a little cause-and-effect journey here. I went to Guatemala last fall to feel confident enough with my Spanish so I could lead theater classes in Spanish. (PS Guatemalan food here and here!)

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I got my current job teaching theater at senior centers because someone decided I knew what I was doing in Spanish, never having heard me speak, at least enough to facilitate theater-related conversations. (They weren’t wrong, but that was a pretty lucky leap of faith on both of our parts.)

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And so this is how I’ve come to spend the last couple Fridays at a mostly Dominican and Puerto Rican senior center, listening to salsa music and getting down with the seniors. Who all think I look like their 17-year-old granddaughters. Ay dios mio.

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And this is how I get pretty tired on Friday evenings, and end up wanting easy and filling dinners made of stuff I already have in my fridge. Especially when they combine into something more than the sum of their parts, creating an exciting and uber-fresh quick spring meal. This want is true of pretty much every week night, but it, uh, leads pretty nicely into my fabricated segway, which is…

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…and so going to Guatemala last November is basically responsible for this recipe.

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…obviously. 🙂 Rice noodles bulk up everyone’s favorite salad dressing recipe, you know, the ubiquitous orange carrot-ginger situation that always causes a serious headache, cause HOW DO YOU CHOOSE between it and miso soup??! Let’s be honest, you could dip literally anything in your fridge into this dressing and be happy about it. Even radishes. Blech, I so dislike radishes. Thanks, Guatemala! 

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Served with this awesome hot&sour soup for a better-than-takeout feast!

one year ago: black bean, mango, and corn salad-alsa

Rice Noodle Salad with Carrot-Ginger Dressing

Dressing adapted from pure wow

For salad
4 oz rice noodles
Toasted sesame oil
2 cups lettuce, shredded (I’ve used iceberg and green leaf)
½ a cucumber, thinly sliced (or mandolined)
1 ripe tomatoes, cut in wedges
Handful cilantro leaves

Dressing
2 carrots, peeled and roughly chopped
1 tablespoon fresh ginger, peeled and roughly chopped
¼ of an onion, roughly chopped
½ tablespoon sugar
2 tablespoons soy sauce
¼ cup seasoned rice vinegar
¾ cup neutral oil (like vegetable or canola)
Salt

Dressing

In a food processor, pulse carrots, ginger, and onion until they become tiny, uniform pieces. Add sugar, soy sauce, rice vinegar, oil, and a dash of salt and process until smooth. Taste to see if you need more salt. Set aside. Dressing will last at least a week in the fridge, and likely longer.

Salad

Cook rice noodles according to package directions. Drain, rinse with cool water, and toss with toasted sesame oil to keep noodles from sticking to each other.

Using tongs, mix together noodles, shredded lettuce, and a 3-4 big spoonfuls of dressing in a big bowl. Top with cucumber and tomato slices, cilantro leaves, and extra dollops of dressing.

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