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28
Jul

Loaded Miso Soup

miso soup

I’ve been craving miso soup like crazy, but really wanted something that would provide a full meal. So why not make miso soup loaded with goodies to make a complete meal?

Done and delicious.

This makes a large pot with 4-6 bowl-sized servings. Great for lunch or dinner, and perfect for packing for work lunches. Enjoy!

Loaded Miso Soup
 
Author:
Serves: 4-6
Ingredients
  • 8 oz. Somen, rice vermicelli, Soba, Udon or any other type of noodle
  • 1 tbsp. olive oil
  • 2 cups sliced bok choy, stems and leaves
  • 1 bunch scallions, sliced (whites and greens)
  • 5 slices peeled fresh ginger
  • 8 oz. diced tofu, drained
  • 6 cups water
  • About 5 tbsp. miso, to taste
  • Salt, optional
  • 2 cups baby spinach, or chopped spinach
  • Soy sauce
Instructions
  1. Cook the noodles according to package instructions and reserve a tbsp. of pasta water. Drain and set noodles aside; toss with the pasta water to prevent sticking.
  2. In a large pot set over medium-high heat, heat the olive oil and then add the bok choy, scallions, ginger, and tofu. Cook until fragrant and tender, about 3 minutes.
  3. Add 5 cups of water to the pot – reserve the last cup and add the miso to that cup and whisk until smooth (this just makes it easier to dissolve the miso). Add the miso water to the pot, stir to combine.
  4. Bring the soup to a simmer and let cook about 10 minutes. Do not boil, just simmer. Taste and adjust seasoning by adding more miso, and/or salt if needed. Once the seasoning is adjusted, stir in the spinach and a splash of soy sauce. Remove from heat.
  5. Add noodles to each bowl and then ladle soup onto the noodles. Serve immediately. Store leftover noodles separately – if you store them in the soup they can soak up the broth and become soggy.
Notes
Miso comes in three types: red, yellow, or white. Any variety works in soup. I use a type called Mellow White Miso. I have to buy it at Wholefoods or Asian markets in a refrigerated area. Do not just get a miso soup mix – you want actual miso. Different types vary in the strength and sodium which is why I can’t put an exact tbsp. amount in the recipe. Start with a few and then taste. The Mellow White is mild and low in sodium so I use a good amount and add a bit of salt to taste.

 

25
Jul

How to Make Crepes

crepes

Crepes are one of those things I just assumed must be difficult to make, so even though I LOVE them, I always ordered them out. But thanks to America’s Test Kitchen great recipe, I finally made them at home and was shocked at just how easy they were to make. Easier (and faster) than regular pancakes in my opinion.

I devoured almost the entire batch (10 crepes!) with fresh squeezed lemon and a dusting of sugar – so delicious! You could, of course, fill these with anything – fresh fruit, jam, chocolate, nutella … the list goes on.

If you follow the instructions carefully these are really so simple. But this is not the type of recipe you can leave for any amount of time, they cook in a matter of seconds so you need to be at the stove at all times.

crepes

5.0 from 1 reviews

How to Make Crepes
 
Author:
Serves: 10
Ingredients
  • ½ tsp. vegetable oil
  • 2 tbsp. unsalted butter, melted and cooled
  • 1 cup unbleached all-purpose flour
  • 1 tsp. sugar
  • ¼ tsp. salt
  • 1 and ½ cups whole milk
  • 3 large eggs
  • Any desired toppings/fillings
Instructions
  1. Place oil in a 12-inch nonstick skillet set over low heat for at least 10 minutes. Prep your butter by melting over stove top or in the micro (I suggest 10 sec increments so you don’t overdo it); set aside and let cool.
  2. While skillet is heating, whisk the flour, sugar, and salt in a medium bowl. In another bowl, whisk together the milk and eggs. Add half of the milk mixture to the dry ingredients and whisk until smooth. Add the butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
  3. Using a paper towel, wipe out skillet, leaving a thin film of oil on bottom and sides. Increase heat to medium and let skillet heat 1 minute. Test the heat by placing 1 tsp of batter in the center and cook for 20 seconds. If the mini crepe is golden brown on bottom, the skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
  4. Pour ¼ cup batter into one side of the pan and tilt/shake gently until batter covers the bottom of pan evenly. Cook without moving until the top surface is dry and crepe is starting to brown at edges, about 20 seconds. Loosen one side with a rubber spatula and flip, using your fingertips to help if needed. Cook about another 20 seconds unitl the second side is lightly spotted. Transfer crepe to a wire rack to cool and continue cooking until batter is gone, letting the pan reheat for about 10 seconds in between crepes.
  5. To reheat, stack on a plate and invert a second plate over the crepes. Microwave until warm, about 30 seconds. Top crepes with desired fillings and fold into quarters, roll, or stack flat like pancakes. Serve warm.

 

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blueberry lemon banana bread

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cake batter cookies 3

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