The Noodle Craving has taken on new dimensions.  And aren’t we all tired of protein driven meals in which the sides are kind of a nod to the Primary Care doc who insists on more green?

The solution is to look to Asia: China and Japan and the Southeast.  Here we are talking broths and noodles and veg and a smudge of protein.

It is so easy.

Here’s what you do:

Boil water.  When boiling, add udon or egg noodles.  Cook a few minutes until nearly done.  Rinse under cold water.  Set aside.

In a small pot, heat up a few tablespoons of canola oil.  Add a thinly sliced garlic clove, a quarter sized piece of chopped ginger, and a thinly sliced onion.  Stir until wilted.  Add two tablespoons of good quality Japanese miso: Blond, brown, or brown with barley.  Stir.  Add about 1 and 1/2 cups of water.  Stir.  Add whatever good vegetables you have on hand: Fresh lava beans,two  thinly sliced bok choy, kernels you have cut off a couple of ears of corn, etc.  Fresh chanterelle, bean sprouts, etc.  Don’t overdo it.  Lower the heat.

Get a good piece of fish, no more than 1/4 pound per person: Toro, red snapper, salmon, whatever.  Salt and pepper and canola oil on a plate.  Dip the fish in that.  Heat up a cast iron pan.  Pan sear the fish.  Remove from heat.  Let cool.

Put noodles in two bowls.  Add broth.  Add vegetables.  Slice fish and place atop the bowls.  Put a smudge of salt on the fish.

Total prep time: About 5 minutes.  Total cooking time: About 15 minutes.

Chopsticks, a spoon, and you are good to go.

You will need these: