Spicy Asian Vegetable Soup

The stock in this soup is an explosion of flavors, from roasted garlic and onions, to clove, cinnamon, chilies and the umami that miso brings. If you have time, make the stock the day before so the flavors can infuse overnight. The lime juice balances the heat nicely. For the toppings, you can add any vegetables that you like. I just choose these to have different textures in one bite. The fried wontons strips and sliced sugar snaps give it a nice crunch. For the noodles, I used rice flakes. It was the first time I saw them at my Asian store so I gave them a try and I liked them, but you can use whichever noodle you prefer.

This recipe serves 3.

Ingredients:

For the spicy vegetable stock:

1 head of garlic

2 red onions

Vegetable oil

2 cloves

1 star anise

2 cinnamon sticks

1 tablespoon of chopped ginger

1 tablespoon of red miso paste

1 teaspoon of Sichuan pepper powder

3 tablespoons of chili bean sauce

1 bay leaf

½ a teaspoon of ginger powder

1 tablespoon of brown sugar

½ teaspoon of celery salt

3 litters of boiling water

½ teaspoon of garlic powder

½ teaspoon of onion powder

1 tablespoon of ginger syrup or honey

Toppings:

Juice of 2 limes

1 tablespoon of sesame oil

100grs of sliced sugar snap peas

100grs of fried wonton strips

100grs of rice noodles or the noodles of your choice (I used rice flakes)

1 cup of frozen shelled edamame

2 baby paksoi, leaves separated

1 spring onion, thinly sliced

A handful of Enoki mushrooms

Sesame seeds for serving

2 soft boiled eggs (7 minutes)

 

You can make the stock in advance. I made it the night before to let all the flavors infuse. Wrap the garlic bulb in foil with about 1 tablespoon of vegetable oil. Do the same for the 2 red onions. Roast them for 1 hour at 180C/350F. Once they are roasted. Squeeze the roasted garlic from the shell. Peel the roasted onions and chop them.

Pour 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the roasted garlic, roasted onions, cloves, star anise, cinnamon, ginger, miso paste, Sichuan pepper powder, chili bean sauce, bay leaf, ginger powder, brown sugar, celery salt, garlic powder, onion powder and ginger syrup. Cook while stirring for about 3 minutes. Then add the boiling water. Give it a good stir so that there is nothing sticking at the bottom.

Lower the heat to the lowest and let it simmer for 1 and a half hour.

It you have time; once the stock is done, covered it and let it infuse overnight. If not, just pass it through a fine mesh sieve. Set it aside.

To fry the wontons, I just thinly sliced them into strips using a pair of scissors. Then pan-fry them in vegetable oil until golden.

For the rice noodles, I cooked them according to package instructions in a different pot.

Once you are ready to serve, reheat the stock over medium heat. Add the lime juice and sesame oil.

Add the sliced sugar snaps, paksoi and frozen edamame. Stir for about 1-2 minutes and then divide it over 3 bowls. Add the rice noodles and top with some spring onions, sesame seeds, soft boiled eggs, Enoki mushrooms and fried wontons. Enjoy!

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Kale, Mango & Spinach Salad with Miso Ginger Dressing

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This is a super easy and healthy salad with Asian flavors. If you want to make the avocado rose and you don’t know how to do it, you can check out my video here. Today I am taking over the Instagram account of Broste Copenhagen, an interior brand. They have beautiful products and I have been using them for a while now. All the tableware above is from them. If you would like to follow along, you can check out their Instagram page.

This recipe serves 2.

Ingredients:

For the salad:

1 large mango, julienned

1 avocado, thinly sliced

200grs of baby spinach

100grs of baby kale

1 tablespoon of black sesame seeds

For the dressing:

2 tablespoons of minced ginger

2 teaspoons of red miso paste

4 tablespoons of sesame oil

4 tablespoons of apple cider vinegar

3 tablespoons of honey

2 small bird’s eye chili, finely chopped

Juice of 2 limes

2 teaspoons of brown sugar

2 tablespoons of chopped chives

 

Start by making the dressing. Place all of the ingredients in a bowl and whisk until everything is combined. I didn’t add any salt because the miso paste is already quite salty.

Place the baby kale, baby spinach and mango in a large bowl. Add the dressing and mix well.

Divide the salad among 2 plates, sprinkle the black sesame seeds and then add the avocado. If you want, also add some edible flowers. Enjoy!

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Cucumber “Noodle” & Radish Salad with Miso Salmon

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I love to making oven-roasted miso salmon. This miso sauce adds so much flavor and I love to pair it with a cucumber and radish salad. This time I made the cucumber into noodles by using my mandoline with the julienne attachment. A very easy and flavorsome meal.

This recipe serves 2.

Ingredients:

For the salmon:

320 grs of Salmon, pin bones removed and sliced into 2 fillets

2 tablespoons of red miso paste

2 tablespoons of brown sugar

¼ cup of soy sauce

2 tablespoons of peeled and grated fresh ginger

2 tablespoons of white vinegar

2 tablespoons of sesame oil

2 teaspoons of white sesame seeds

For the cucumber noodles:

3 cucumbers, washed

10 radishes, thinly sliced

2 tablespoons of black sesame seeds

For the sesame dressing:

¼ of a cup of sesame oil

1/3 of a cup of white vinegar

3 tablespoons of honey

2 tablespoons of soy sauce

1 tablespoon of ginger syrup (if you can’t find it, just add 1 teaspoon of grated ginger)

Juice of 1 lime

 

To prepare the cucumber and radish salad. You can use a mandoline or a spiralizer. I used my mandoline with the julienne attachment. I sliced the cucumber into noddles, but I stopped when I got to the seed part (discard the core). For the radishes, I just thinly sliced them.

Place the cucumber noodles in a large sieve with a bowl underneath to catch all of the water. Let it stand like these to loose the moisture until ready to serve.

To make the vinaigrette, place all of the ingredients in a jar with a lid, seal it and shake it. Set aside.

To prepare the salmon, whisk the vinegar, miso, brown sugar, sesame oil, soy sauce and ginger in a bowl until combined.

Put the salmon on a plate and add the miso sauce. Make sure to coat the salmon pieces well in the marinade. Cover with plastic film and refrigerate for 20 minutes.

Preheat the oven to 180C.

Remove the salmon from the fridge and place it on an oven dish lined with parchment paper. Pour some of the sauce on top and cook for about 10 minutes.

After 10 minutes, turn on the broiler on for about 2 minutes. Check constantly so it doesn’t burn. It should be a bit browned.

Remove the salmon from the oven.

Press on the cucumber noodles to try to get most of the moisture out. Then place the cucumber noodles in a bowl, add the radishes, black sesame seeds and the sesame dressing. Mix well.

Divide the salad among 2 bowls and add the roasted salmon. Sprinkle some white sesame seeds over the salmon. Enjoy!

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Miso Roasted Eggplant Gyoza

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I can’t go too long without having some dumplings. I mixed a finely chopped eggplant with miso sauce and used it as the filling. Very simple but packed with flavor. I normally let them steam but this time I pan-fried them. They are crispy little delights.

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This recipe makes about 30 gyoza.

Ingredients:

1 large eggplant, chopped into very small cubes

About 30 gyoza wrappers, defrosted

For the miso sauce:

1 tablespoon of aka miso

1 teaspoon of honey

3 tablespoons of soy sauce

1 tablespoon of white vinegar

1 tablespoon of ginger syrup

1 tablespoon of sesame oil

2 tablespoons of sesame seeds

For the dipping sauce:

1 tablespoon of chopped fresh ginger

3 tablespoons of chopped chives

Juice of 1 lime

1 bird’s eye chili, finely chopped

1 tablespoon of sesame oil

1/3 cup of soy sauce

Extra:

Vegetable oil for pan–frying the gyoza

 

Preheat your oven to 180C/350F and line a baking sheet with parchment paper.

To make the dipping sauce, just mix all of the ingredients in a bowl. Set it aside.

Thinly slice the eggplant and then chop it into very small cubes.Since the wrappers are quite small, you want the eggplant chopped as finely as possible.

Place all of the ingredients for the miso sauce in a large bowl and whisk until everything is well combined. Add the eggplant and mix well.  Spread it evenly on the prepared baking sheet. Roast it for 30 minutes, stirring halfway through the cooking time. Then allow it to cool down.

Once the eggplant has cooled down, start to assemble the gyoza. Place about 2 teaspoons of the filling in the center of the wrapper, brush the edges of the wrapper with some water and then fold it into a half moon shape. Starting at one end, fold/pinch the wrapper tightly together. Keep going until it is completely sealed, trying to get rid of any air bubbles. Repeat for all.

Once the gyoza are ready, pour about 1 cup of vegetable oil in a large pan over medium heat. Once the oil is hot, fry the gyoza in batches until golden on both sides. This will only take a few minutes and since the filling is already cooked, it goes quite fast. Place the gyoza on a plate lined with parchment paper to absorb any excess oil.

Serve them right away with the dipping sauce. Enjoy!

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Salmon Burgers Glazed with Carrot Miso Butter

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I am so done with winter now. I’m looking forward to warmer days and to see more colors/produce at the markets. And burgers remind me of summer, so I made this salmon burger in anticipation of the months to come. I cooked the patties in a reduction of carrot juice, miso, butter and ginger syrup. I find it such a great combination. The sugars in the carrot juice and ginger syrup make the salmon caramelize nicely in the pan.

This recipe is for 5 small patties but you can easily double the recipe.

Ingredients:

For the patties:

300gr of salmon, skinless and boneless

1 egg yolk

1 spring onion, finely chopped

1 teaspoon of sesame oil

Salt

Pepper

¼ cup of panko

2 tablespoons of cornmeal

For the carrot miso butter:

1 cup of carrot juice

1 tablespoon of red miso

1 tablespoon of butter

1 tablespoon of sesame oil

1 tablespoon of ginger syrup

For the wasabi mayonnaise:

5 tablespoons of mayonnaise

1 teaspoon of wasabi paste, or more to taste

Extras:

5 buns, my store was out of round ones so I used mini pistolets

Wasabi arugula

 

 

To make the wasabi mayo, just whisk the wasabi paste with the mayonnaise. Keep it covered in the fridge until ready to use.

Mince the salmon with a knife, about the size of finely chopped onions.  Mix it with the egg yolk, spring onion, sesame oil, panko, cornmeal, salt and pepper. Mix well. Grab about 1/3 of a cup of the salmon and shape it into one patty. Repeat for the remaining salmon. Cover them with plastic wrap and keep them in the fridge until ready to use.

To make the carrot miso butter; place the carrot juice, miso, butter, sesame oil and singer syrup in a large non-stick pan over medium heat. Let it reduce for 10 minutes while stirring, until it becomes a thick sauce.

Take the salmon patties out of the fridge and carefully place them on the pan with the carrot miso butter. Brush the top of the patties with some of the sauce, and let them cook for about 2 minutes per side until it caramelizes. I made the patties small so it didn’t take very long for them to cook.

Besides the wasabi mayo, I like to serve them with some wasabi arugula dressed in olive oil, vinegar, salt and pepper.

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Chicken Miso Ramen

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I made this soup a few weeks ago when my husband got a cold. Since he also likes Asian food, I thought of making him an Asian chicken soup.  It’s a super simple dish to make and perfect for these colder months.

This recipe serves 2.

Ingredients:

For the soup:

600grs of chicken, I used chicken thighs

1 white onion, sliced in half

1 piece of fresh ginger, peeled and crushed (I used a piece the size of my thumb)

3 cloves of garlic, peeled

2 ½ litters of water

5grs of dashi powder

3 tablespoons of miso, I used red miso

2 tablespoons of soy sauce

2 tablespoons of sesame oil

Toppings:

80grs of oyster mushrooms

100gr of broccolini

Sesame oil

Garlic powder

salt

2 Spring onions, greens only

1 cup of bean sprouts

2 eggs

Chili oil

2 tablespoons of toasted sesame seeds

½ sheet of nori, cut into 2 pieces

250grs of ramen noodles

 

To make the soup, place 2 tablespoons of vegetable oil in a large saucepan over medium heat. Brown the chicken. Then add the onion, ginger and garlic. Add the water and let it cook for 30 minutes on medium heat.

While the stock is cooking, start making the toppings. Stir-fry the oyster mushrooms and broccolini in some sesame oil with a pinch of garlic powder and salt.

Cook the ramen noodles as instructed on the package.

Boil 2 eggs for 7 minutes. Toast the sesame seeds in a pan.

Once the 30 minutes for the stock are up, remove the chicken from the saucepan and shred it. Set aside.

Pass the stock through a sieve.

In the same empty saucepan, add the miso and dashi powder. Slowly add the stock while whisking.

To plate up, divide the ramen noodles in between two bowls. Add the shredded chicken and soup. Top with spring onions, bean sprouts, broccolini, mushrooms, eggs, sesame seeds and nori. Drizzle some chili oil and serve with extra soy sauce and sesame oil on the side.

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Heirloom Tomato, Fresh Corn & Miso Butter Galette

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I had an issue with my laptop early last week and I had to have it repaired. I finally got it back, so I can post a new recipe again. I made this galette a few days ago for dinner. Taking advantage of summer produce, I got more heirloom tomatoes. For some sweetness I added corn to the filling. But not just corn, I cooked it in miso butter. The miso butter goes very well with the corn. And while baking, it chars a bit which gives it another level of flavor.

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This recipe makes 2 medium galettes.

Ingredients:

For the crust:

1 cup of all-purpose flour

½ cup of cornmeal

½ cup of buckwheat flour

150gr of cold butter

1 egg yolk

½ teaspoon of salt

2 tablespoons of grated Parmesan cheese

¼ cup of cold water

For the filling:

7 heirloom tomatoes

2 ears of corn

2 tablespoons of butter

2 teaspoons of aka miso

Extras:

About 4 tablespoons of grated Parmesan

Egg wash

 

You can make the crust using a food processor or a stand mixer fitted with the paddle attachment. I used the stand mixer. Add the all-purpose flour, cornmeal, buckwheat flour, salt, parmesan and cold butter. Mix on low speed for about 2 minutes. Then add the egg yolk and water, mix on low speed for a couple of minutes until you have an even dough.

Divide the dough into 2 pieces. Make each piece into a ball and then flatten it with the palm of your hands. Wrap them in plastic wrap and let them rest in the fridge for 30 minutes.

While the dough is resting, slice the tomatoes. Don’t make them too thin otherwise they will break too easily while cooking them. Place the slices in a non-stick pan over medium heat. Let it cook for 1 minute per side and then place them on a rack with a plate underneath to catch all the liquid. Let them drip until the dough is ready. This is important, otherwise they will make the crust soggy while baking.

About 4 minutes before the dough is ready, slice the kernels off the cob. Melt the butter in a pan over medium heat. Once the butter has melted, add the miso and stir to mix it. Then add the corn. Cook for about 3 minutes while stirring. Transfer the miso corn into a plate and set aside.

Preheat the oven to 200C/390F.

Take out the dough from the fridge. Place a sheet of parchment paper on your working area. Sprinkle a bit of flour on the parchment paper and start rolling out the dough in the shape of a circle of about 22cm. It doesn’t need to be a perfect circle, just make sure it’s not too thick. Add a bit of the corn, leaving a 3cm border. Then add half of the tomato slices and finish with some more corn. Fold the edges over the filling, pressing to secure them. Repeat for the other galette. I didn’t add any salt to the filling, because for me the miso was salty enough.

Brush the edges of the crust with the egg wash and bake for 10 minutes.

Then lower the heat to 180C/350F. Remove the galette from the oven. Brush the edges again with some egg wash and sprinkle 2 tablespoons of Parmesan over the edges. Finish baking for 25 to 30 minutes until the edges are golden.

Let it cool down for about 10 minutes before serving. You can serve it with a bit of chopped chives for some extra color.

 

 

Green Spring Salad with Salmon and a Rhubarb-Miso dressing

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Time for a super healthy recipe again. I love a good hearty salad for dinner. A few weeks ago, I got some rhubarb for the first time this year, I used part of it to make my Rhubarb, goat cheese & thyme tart and I saved 2 stalks to make the dressing for this salad. I wanted to make a rhubarb dressing but had no plans to add miso to it. But when I made the dressing it was missing something. I checked what I had in the house and decided to add some miso to it, since I love the combination of miso and salmon. And miso turned out to be what was missing in the dressing. I really liked the end result. And because it is spring, it’s nice to add a pop of color to a salad with some edible flowers.

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This recipe serves 3.

Ingredients:

For the Salad:

½ cup of amaranth

2 avocados, thinly sliced

300gr Salmon fillet, without the skin

1 bunch of asparagus

1 cup of edamame

3 handfuls of lamb’s lettuce (called here veldsla)

3 poached eggs

Lemon pepper

Salt

Olive oil

For the dressing:

2 rhubarb stalks, sliced & then boiled for 5 minutes

½ cup of apple cider vinegar

½ cup of extra virgin olive oil

4 tablespoons of agave syrup or honey

2 teaspoons of Miso paste, I used red miso

Salt to taste

For decoration:

Pansies

Micro watercress

 

First cook the amaranth, boil it for 15 minutes and then drain it with a very fine mesh strainer. Set aside

To make the dressing, boil the sliced rhubarb for 5 minutes. Drain it, and then blend it with the rest of the ingredients except for the salt. The miso paste is already quite salty so taste first. Set aside.

Cook the edamame as instructed on the package. I get mine frozen and still in the pod, and I just put it in the microwave for 2 to 3 minutes.

To prepare the asparagus, I prefer to buy the small, thin ones because they don’t need any preparation except for washing them and they cook faster. If you get the big asparagus, just snap off the woody ends.  Over medium-high heat, add a bit of olive oil to a pan. Add the asparagus, salt and lemon pepper. Sauté the asparagus for a couple of minutes until they are crisp and tender. Set aside

To prepare the salmon, slice the fillet into 9 pieces. Season them with lemon pepper and salt. Over medium heat, add 2 tablespoons of olive oil to a pan. Add the salmon and pan-fry it for about 2 minutes on each side.  Set aside.

To poach the eggs, fill a pot with boiling water. Add a pinch of salt and a splash of white vinegar, and bring it to a boil. I like to poach one egg at a time.  Crack an egg into a glass or cup. Use a spoon or spatula to stir the boiling water into one direction to form a whirlpool. Carefully drop the egg in the middle of the whirlpool. Let it poach for 3 minutes and then remove it with a slotted spoon. Set aside and repeat for the remaining eggs.

To plate the salad, first arrange some of the avocado slices, lamb’s lettuce and edamame on each plate, then add some of the asparagus and sprinkle some of the amaranth. Then place 3 pieces of salmon in the middle and place the poached egg on top. Finish off with some micro watercress and flowers. I like to serve the dressing on the side.

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