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: