Recipe index

-Asian Vegetable Sauce
-Broccoli in Oyster Sauce
-Five-Treasure Rice
-Nasi Goreng
-Sesame Soy Dressing
-Thai Red Curry Sauce
-Thai Peanut Satay
-Green Curry Basil
-Thai Stir Fry
-Red Curry & Veg
-Thai Curry

Noodles
-Chicken Lo Mein
-Pad Thai
-Shrimp Pad Thai
-Peanut Sesame Noodles
-Peanut-Soy Noodle Sauce
-Scallion Seitan Sauté
-Sesame Noodle Sauce
-Soba Noodles
-Soba Stir-Fry
-Yogurt Curry with Noodles

Soup
-Vegetable Sukiyaki
-Tom Kah Gai
-Hot & Sour Veggie Soup
-Hot-and-Sour Soup
-Ichiban Dashi
-Miso Soup
-Shiitake Miso Soup
-Bass Miso Udon Soup

Asian Recipes

Asian Vegetable Sauce

Yield: 4 servings

  • 1 Tbsp. Sesame oil or chili oil
  • 1/4 lb. Snow peas, ends trimmed
  • 2 Cloves garlic, minced
  • 1/4 lb. Fresh mushrooms, sliced
  • 1 Tbsp. Grated fresh ginger root
  • 2 Carrots, peeled and thinly sliced
  • 1 tsp. Cornstarch
  • 1/4 C. Soy sauce
  • 1 lb. Soba noodles, fettuccini or ravioli, cooked according to package
  • 2 Tbs. Orange juice
  • 1 Tbs. Rice or white vinegar
  • 1 Tbs. Sherry, sake or mirin

Combine oil, garlic, and ginger root in 2 quart microwave safe casserole. Microwave, uncovered, on high for 45 seconds. Combine cornstarch with soy sauce in small bowl and stir until smooth. Add soy sauce mixture to garlic and ginger, along with orange juice, vinegar and sherry. Mix well. Microwave, uncovered, on high until boiling and slightly thickened, 2-3 minutes, stirring after 1 minute. Stir after cooking until sauce is smooth. Add snow peas, mushrooms and carrots. Cover tightly with lid, or plastic wrap turned back slightly on one side. Microwave on high until vegetables are tender crisp, 3-4 minutes, stirring once. Serve over cooked noodles.

Broccoli in Oyster Sauce

Yield: 4 servings

From "Weight Watchers Stir-Fry to Szechuan"

  • 2 lb. Broccoli
  • 2 1/2 tsp. Cornstarch
  • 3 Tbsp. oyster sauce
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 1 tsp. Sugar
  • 1 tsp. Sesame oil
  • 2 tsp. Canola oil
  • 4 green onions, sliced
  • 1 Tbsp. ginger root, peeled and minced
  • 1 clove garlic, minced
  1. Cut the broccoli into florets. Peel the steams and cut on the diagonal into 1/2-inch pieces. Bring a large pan of water to a boil, add the broccoli and cook 2 min. Drain well in a colander, then transfer to a plate with paper towels to soak up excess water.
  2. Stir the cornstarch into the oyster sauce. Then stir in soy sauce, vinegar, sugar, and sesame oil.
  3. In a large skillet, heat canola oil over medium heat. Add green onions, ginger and garlic, sauté 1 min. Stir in oyster sauce mixture and cook 1-2 min, until thickened.
  4. Put broccoli into pan and stir until warm and coated with sauce. Serve immediately.

Five-Treasure Rice

Yield: 4 servings

From "Weight Watchers Stir-Fry to Szechuan"

  • 1/4 C. chicken broth
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice wine or dry sherry
  • 1 tsp. Cornstarch
  • 1/8 tsp. Crushed red pepper flakes
  • 1/8 tsp. Five-spice powder
  • 1 Tbsp. canola oil
  • 4 green onions, sliced
  • 2 Tbsp. ginger root, peeled and minced
  • 1 C. frozen peas, thawed
  • 1/3 lb. Small cooked shrimp
  • 2 C. cold cooked white or brown rice
  • 2 egg whites, lightly beaten
  • 1/4 C. chopped pecans or walnuts, lightly toasted
  1. Stir together broth, soy sauce, wine, cornstarch, pepper flakes, and five-spice powder. Set aside.
  2. Place a large nonstick skillet over medium-high heat and add oil. When hot, add green onions and ginger, sauté one minute.
  3. Stir in broth mixture, peas and shrimp, cook one minute.
  4. Add cooked rice and egg whites. Stir constantly for about 3 minutes, or until rice is heated through and egg whites are cooked.
  5. Stir in the nuts and serve.

Nasi Goreng
  • 4 cups of last night's rice (grains separated)
  • 1 egg, lightly beaten (made into a thin omelet, which gets cut into 1/4" strips)
  • 5 shallots (peeled and sliced)
  • 2 cloves of garlic (peeled and sliced)
  • 3 red chile peppers (chopped fine)
  • 1 tsp shrimp paste (trassi)
  • 1/2 tsp salt
  • 1 Tsp sweet soy sauce (ketchap manis)

Fry shallots, garlic, along with any combination of shrimp, sliced chicken and/or pork in oil. Get pan with above ingredients very hot, add rice, salt and soy sauce.

Cover pot and allow rice to heat thoroughly. Add strips of omelet.

Serve with shrimp chips (kroopook), hot sauce (sambal oolek), dill pickle and beer (Heineken). For appetizer serve egg-rollls (loompias).

Sesame-Soy Dressing
  • 1 Tbsp. sesame oil
  • 1 Tbsp. dark sesame oil
  • 2 Tbsp. soy sauce
  • 1/4 tsp. salt
  • 3 Tbsp. rice vinegar
  • 1 clove minced garlic

Combine all ingredients. Use to dress wilted spinach salad.

Thai Red Curry Sauce
  • 2 large onions, chopped
  • minced garlic
  • 2 inch piece minced ginger
  • 1 can coconut milk
  • Thai red curry paste

Sauté the onion, garlic, and ginger in some mild oil until onions start to soften. add 1 1/2 Tbsp. Thai red curry paste and allow to melt. Add the coconut milk and stir. Simmer over low heat for as long as you can stand it. The onions should melt into the sauce. Taste occasionally and add more curry paste if needed.

Thai Peanut Satay

Source: Thai Kitchen
Yield: 2-3 servings

  • 2-3 cloves garlic
  • 1/2 C. coconut milk
  • 1-2 Tbsp. brown sugar
  • 2-3 Tbsp. fish sauce
  • 2 tsp. red curry paste
  • 8 oz. thinly sliced beef or chicken breast
  • bamboo skewers
  • 8 oz. peanut satay sauce

In blender, puree garlic, coconut milk, sugar, fish sauce, and red curry paste. Skewer meat and place in shallow dish. Pour marinade over meat and refrigerate 4-6 hours or overnight. Broil for 2-3 min until fully cooked. Serve with satay sauce on the side for dipping.

Thai Green Curry with Basil

Source: Thai Kitchen
Yield: 4 servings

  • 1 14-oz can coconut milk
  • 1-2 Tbsp. green curry paste
  • 1/2 C. veggie stock
  • 2-3 Tbsp. fish sauce
  • 2 Tbsp. brown sugar
  • 1/4 C. fresh basil leaves
  • 1/2 C. fresh or frozen peas
  • 1/3 C. or 8-oz can sliced bamboo shoots, rinsed and drained
  • 12 oz. white meat chicken, fish, or assorted vegetables
  • fresh cilantro for garnish

Combine 4 oz. coconut milk, curry paste, stock, fish sauce, sugar and basil and bring to a boil. Turn down heat and simmer 15 min. Add remaining ingredients including remaining coconut milk and simmer 10 min. Garnish with cilantro and serve over jasmine rice.

Thai Stir Fry

Source: Thai Kitchen
Yield: 4 servings

  • 2-3 Tbsp. oil for stirfrying
  • 3 cloves minced garlic
  • 2 Tbsp. roasted red chili paste or 2 oz. peanut satay sauce
  • 12 oz. assorted fresh vegetables (zucchini, yellow squash, green peppers...)
  • 1 tsp. brown sugar
  • 1-2 Tbsp. fish sauce

In hot wok or skillet, heat oil and sauté garlic until golden. Add chili paste or satay sauce, sugar, and fish sauce, and stir fry on medium heat 30 seconds. Add vegetables and cook on high heat until vegetables are lightly browned.

Thai Red Curry with Vegetables

From Thai Kitchen
Yield: 4 servings

  • 2 14-oz cans coconut milk
  • 1-4 Tbsp. red curry paste
  • 1/2 C. zucchini
  • 1/2 C. sugar snap peas
  • 1/2 C. sliced fresh mushrooms
  • 1/2 C. veggie stock
  • 4 Tbsp. fish stock (or substitute 1 1/2 tsp. salt)
  • 2 Tbsp. brown sugar
  • 1/3 C. or 8 oz. can sliced bamboo shoots, rinsed and drained
  • cilantro for garnish

Bring to a boil 4 oz. coconut milk, curry paste, stock, fish sauce, and sugar. Simmer 15 min. Add remaining ingredients, including the rest of the coconut milk, and simmer 15 min. Garnish with cilantro and serve over jasmine rice.

Thai Curry

  • 1 clove of garlic, chopped
  • 2 Coriander roots, chopped or dried coriander
  • 1/2 tsp whole black peppercorns
  • 1 potato, cut into 1" cubes
  • 2 ripe tomatoes, cut into wedges
  • 1 can of chickpeas
  • 1 can of coconut milk
  • 1 tbsp curry powder
  • 2 tbsp light soy sauce
  • 1/2 tsp salt
  • 1 tsp sugar
  • 10 (or more) fresh basil leaves

First, pound the garlic, coriander, and peppercorns with a mortar and pestle until it is a paste.Briefly fry the paste in a bit of oil.

Add the coconut milk, then all the other ingredients. Stir, and let simmer for 40 minutes or so until the potatoes are tender.

Noodles

Chicken Lo Mein
  • Author: Digital Chef
  • 2 chicken breast, boneless, skinless, cut into thin strips
  • 2 1/2 tsp granulated sugar
  • 1 2/3 Tbsp. rice wine vinegar
  • 1/4 cup soy sauce
  • 1 cup canned chicken broth
  • 1 1/2 tsp sesame oil
  • 1/4 tsp freshly cracked black pepper
  • 1 Tbsp. cornstarch
  • 1/2 lb linguine
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. ginger, minced
  • 1 1/2 tsp garlic clove, minced
  • 1/4 lb shiitake mushrooms, sliced
  • 1/2 bunch scallions, sliced fine on the diagonal
  • 1 1/2 tsp cilantro, chopped
  1. Combine chicken with half each of the sugar, vinegar and soy sauce in a medium-sized mixing bowl. Set aside to marinate.
  2. Combine chicken broth, sesame oil, pepper, remaining sugar, vinegar, and soy sauce in another bowl and whisk well to blend into a sauce. In a small bowl or cup, dissolve cornstarch in some of the sauce. Whisk the cornstarch mixture back into the bowl of sauce; reserve.
  3. Cook linguine noodles in boiling salted water until tender, about 8-10 minutes; drain.
  4. Heat half of the vegetable oil in a wok or pan over high heat until it smokes. Stir-fry chicken until browned, about 4-5 minutes. Transfer browned chicken with any of its juices to warm plate.
  5. Heat remaining oil over high heat until very hot. Add ginger, garlic, mushrooms, and scallions; stir-fry 30 seconds. Add sauce mixture and then the chicken. Simmer until sauce begins to thicken, vegetables soften, and chicken is heated through, about 2 minutes.
  6. Add noodles and toss gently. Garnish with cilantro and serve.

Pad Thai

From Vegetarian Gourmet
Yield: 4 servings

  • 3 C. water
  • 1 7 oz. package thin rice noodles
  • 2 Tbs. vegetable oil
  • 1 clove garlic, minced
  • 1 tsp. minced fresh ginger root
  • 2 C. shredded cabbage, bok choy or Chinese cabbage
  • 1 C. mung bean sprouts
  • 2 scallions, finely chopped
  • 2 tsp. low sodium soy sauce or tamari
  • Pinch of black pepper
  • 15 sweet basil leaves
  • 1/4 C. roasted peanuts, chopped
  • 1 lime, cut into wedges

Bring water to a boil, add rice noodles and cook until soft, about 4 to 5 minutes. Drain and set aside. In a wok or large skillet, heat oil for one minute over medium high heat. Add garlic and ginger, and stir fry for one minute. Add cabbage and stir fry until tender crisp, about 2 to 4 minutes. Add rice noodles, bean sprouts, soy sauce and black pepper. Stir fry until heated through, about 1 to 2 minutes. Mix in basil leaves. Garnish with peanuts and lime wedges. Serve hot.

Shrimp Pad Thai

Yield: 4 servings

  • 1 package (7-8 oz.) flat rice stick noodles, broken in half
  • 8 oz. Shrimp, shelled and deveined
  • 1/4 C. fresh lime juice
  • 1/4 C. Asian fish sauce (nuoc nam)
  • 2 Tbsp. sugar
  • 1 Tbsp. vegetable oil
  • 2 cloves garlic, pressed
  • 1/4 tsp. Crushed red pepper
  • 2 eggs, lightly beaten
  • 6 oz. (about 2 C.) fresh bean sprouts, rinsed
  • 2 Tbsp. unsalted roasted peanuts, chopped
  • 3 green onions, sliced
  • 1/2 C. cilantro leaves
  • lime wedges
  1. In large bowl, soak rice stick in hot tap water to cover 20 min.
  2. Meanwhile, cut each shrimp horizontally in half. In small bowl, combine lime juice, fish sauce, and sugar. Assemble all remaining ingredients before beginning to cook.
  3. Drain noodles. In wok or skillet, heat vegetable oil over high heat until hot but not smoking. Add shrimp, garlic, and crushed pepper, and cook, stirring, 1 min. Add eggs and cook, stirring, 20 seconds or until just set. Add noodles and cook, stirring, 2 min. Add lime juice mixture, half of sprouts, half of peanuts and half of green onions; cook, stirring, 1 min.
  4. Transfer to platter, top with remaining sprouts, peanuts, and onions. Sprinkle with cilantro. Serve with lime wedges.

Peanut Sesame Noodles

Yield: 10 cups

  • 1 lb. Dry spaghettini or thin spaghetti pasta
  • 1 C. snow peas, sliced
  • 1/2 C. chunky peanut butter
  • 1/3 C. rice wine vinegar
  • 1/3 C. sugar
  • 3 Tbsp. soy sauce
  • 2 Tbsp. water
  • 1 Tbsp. toasted sesame oil
  • 1/4 C. Thai sweet chili sauce*
  • 1 1/2 tsp. garlic, finely minced
  • 1 tsp. fresh ginger, minced
  • 1 Tbsp. sesame seeds, lightly toasted
  • 1/4 C. cilantro, chopped
  • 1 large carrot, julienned
  • 2 C. bean sprouts
  • 4 green onions, sliced
  • 1/2 C. salted roasted peanuts, chopped
  1. Break spaghettini in half and cook in boiling water until just cooked. Drain and rinse in cold water. Drain well and set aside.
  2. Bring small pan of water to boil, add snow peas and boil 5 seconds. Drain and rinse in cold water, then drain and set aside.
  3. In large bowl, combine peanut butter, vinegar, sugar, soy sauce, water, sesame oil, chili sauce, garlic and ginger. Whisk until smooth.
  4. Add cooked pasta, snow peas, sesame seeds, cilantro, carrots, bean sprouts, green onions, and peanuts to dressing. Toss together, coating with dressing.

*Thai sweet chili sauce is a sweet and hot sauce that is translucent. The label usually says "for chicken" or has a picture of a chicken on it. This is not the hot chili paste!

My comments: This ends up being a cold noodle salad, and is really really good! I use whatever veggies I have on hand, such as bell peppers or broccoli, in addition to snow peas and carrots. I'll make this again and again.

Peanut-Soy Noodle Sauce

  • 3 tsp. peanut butter
  • 1 tablespoon rice wine vinegar
  • 2 or 3 Tbsp . soy sauce
  • 1 tsp. or so of Tabasco.

Mix together, adding water until sauce is thin enough to coat noodles.

Quick Scallion Seitan Saute Over Soba Noodles

makes 2 large servings

  • 1 package of soba noodles (whatever flavor you prefer) - about 8 oz.
  • 1 bunch of green onions
  • 5-6 fresh large button mushrooms (use more if they're small)
  • 10 cloves of garlic, or more if you prefer
  • 1 C. seitan, chopped
  • 1 Tbsp. miso
  • 1/4-1/2 C. water to sauté

Cut up green onions into 1/2 inch pieces, using as much of the crispy tops as you can. Mince the garlic, or press. Slice the mushrooms into thin slices. Cut up the seitan. In a medium fry pan, cook all the ingredients together in the water, adding more as you need it. Cook the soba according to directions at the same time (you won't need very much water for it to cook... just enough to cover). When it's cooked to your liking, turn off heat, and serve over drained (and rinsed) soba noodles. Try and leave the seitan/green onion mixture saucy. The more gooey it is, the more sauce to mix in with the soba noodles.

Sesame Noodle Sauce

  • Pasta
  • 3 cloves garlic
  • 1 to 2 inches of peeled ginger root
  • 3 parts* soy sauce
  • 3 parts rice or plain vinegar
  • 2 parts dark sesame oil
  • 2 - 3 parts Chinese sesame paste or peanut butter or 1/2 peanut butter and 1/2 tahini
  • 1 part honey or sugar

Toss the garlic and ginger into a food processor and whirl until finely chopped. Add the other ingredients and process completely. Taste and adjust amounts to personal preference. Add something hot if you like (using hot sesame oil instead of plain will do nicely.) Pour over any kind of pasta.

* a part = 1 Tbsp. or 2 Tbsp., depending on how much sauce you want

Soba Noodles

  • 1 tsp. fresh garlic, minced
  • 2 Tbsp. fresh ginger root, slivered
  • 3/4 C. carrots, match-stick sliced
  • 2-4 Tbsp. soy or tamari to taste
  • ~1/4 C. broth, water or wine for sauté (may need more)
  • 1/2 C. green onion, sliced
  • 1/2 C. dry sherry, rice or white wine or water
  • 1/2 C. vegetables
  • 1 tsp. cornstarch
  • 6-8 drops toasted sesame oil

Put water on to boil for the noodles. Prepare garlic, ginger, carrots and onion and set aside. Combine sherry with the cornstarch and set aside. Hopefully your water is boiling by now so you can cook your noodles while you sauté your vegetables. In a medium pan sauté the garlic, ginger and carrots with soy sauce and broth over moderate heat for 4 min. If liquid evaporates, add enough more to keep from burning. After 4 min. add green onion and sauté 2-3 min more. Add reserved liquid and cornstarch and cook for 2-4 minutes more. Add sesame oil and remove from heat. Check noodles for doneness, drain well and toss with sauce.

Soba Stir-Fry

  • 1 lb. Soba noodles, cooked and kept warm
  • 1/4 C. water chestnuts, sliced
  • 1/4 C. celery, chopped
  • 1 C. broccoli florets, sliced
  • 1/4 C. carrots, diced
  • 4 oz. Firm tofu, cubed
  • 1 tsp. dark sesame oil
  • 3 cloves garlic, minced
  • 1-2 Tbsp. tamari
  • 2 Tbsp. canola oil
  • 2 Tbsp. fresh ginger, grated
  • 3 scallions, chopped
  • sesame seeds for garnish

Boil soba in 2 quarts water about 5 min, drain and rinse. In oils, sauté garlic, carrot, broccoli, celery and water chestnuts until tender. Add ginger, scallions, tofu, and tamari. Reduce heat to low, covering for 2-3 min. Serve over noodles with sesame garnish.

Yogurt Curry with Noodles

Yield: 4 servings

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 cup broth (chicken or vegetable)
  • 1 cup Stonyfield Farm lowfat plain yogurt
  • 2 teaspoons curry powder
  • Juice of one lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 1/2 cups yellow squash, sliced
  • 1 cup snow peas
  • 16 oz. whole wheat fettucini

Melt butter in the pan, over medium heat, and add flour, stir in broth. Cook until it thickens, stirring constantly. Slowly add the yogurt, curry powder, lemon juice, salt and pepper. Once finished, keep sauce warm while preparing the noodles.

Boil the noodles until they are tender. Drain water, and reserve. Using a sauté pan, over medium-high heat, sauté minced garlic in olive oil until golden brown. Add summer squash, snow peas, and cook until vegetables are tender. Add pasta and mix with vegetables. Then toss in yogurt curry sauce before serving.

Nutrition Facts
Calories 490; Calories from Fat 45; Total Fat 5g; Cholesterol 10mg; Total Carbohydrate 97g; Fiber 17g; Protein 21g

Soup

Vegetable Sukiyaki

Adapted from "The Vegetarian Table: Japan" by Victoria Wise
Yield: 6 servings

  • 8 oz. Dried udon noodle, broken into smaller lengths
  • 2 Tbsp. vegetable oil, divided
  • 6 oz. Firm tofu, cut into 1/2" cubes
  • 1/4 lb. Shiitake mushrooms
  • 1 medium carrot, peeled
  • 2 small leeks, white part only, chopped
  • 4 C. veggie broth
  • 2 Tbsp. soy sauce
  • 2 tsp. sugar
  • 4 C. thinly sliced greens (e.g., kale, red chard)
  • 1 egg, lightly beaten
  1. Bring pan of water to a boil, add noodles and cook about 10 min, stirring often. Test noodles for tenderness. Drain and rinse briefly with cold water. Set aside.
  2. Heat 1 Tbsp. oil in large nonstick skillet over medium heat. When pan is hot, add tofu and quickly cook, stirring often with spatula, until golden. Set aside on paper towels.
  3. Trim stems from mushrooms. Slice thinly and set aside. Cut carrot lengthwise and then crosswise into 1/4" slices. Set aside.
  4. Heat the remaining 1 Tbsp. oil in large pot. Add the mushrooms, carrots, and leeks; sauté 3 minutes. Add broth, soy sauce, and sugar. Simmer 3 min. Add greens, noodles, and tofu. Simmer 5 min.
  5. Stir egg into simmering sukiyaki. Cook 1 min.
  6. Serve in bowls with additional soy sauce on the side.

My comments: I've made this soup several times. It is soothing and healthful-tasting. I like to serve it with rice on the side, and add spoonfuls of rice into the soup as I eat it.

Hot and Sour Soup with Coconut Milk (Tom Kha Kai)

from "Thai Recipes I" by Prayad Saiwichian)

Yield: 4-5 servings

  • 2 Tbsp. galangal, sliced
  • 1 stalk lemon grass, cut into 1" pieces
  • 1 1/2 Tbsp. hot pepper, chopped
  • 1/3 C. cilantro leaves
  • 4 C. coconut milk
  • 3-4 kaffir lime leaves
  • 1 1/2 C. chicken breast, sliced (substitute tofu)
  • 1 C. bamboo shoot, sliced
  • 3 1/2 Tbsp. fish sauce
  • 2 Tbsp. lime juice
  • 2 green onions, cut into 1" pieces
  • Cooked rice for serving

Using a medium-sized pot, add coconut milk and place over medium heat. Add galangal, lemon grass and kaffir lime leaves. Cook 1 - 2 min. Add the chicken meat and bamboo shoots. bring to a boil, cook for 5 min. Add fish sauce and green onions. Remove from heat. Stir in chopped hot peppers, lime juice, and mint leaves. Serve hot with cooked rice.

Hot and Sour Vegetable Soup

  • 8 C. Vegetable stock
  • 1/2 lb. Mushrooms
  • 1 Can Straw mushrooms
  • 6 Shiitake mushrooms, soaked in warm water 20 min. and sliced
  • 2 C. Bok choy leaves, finely shredded
  • 2 C. Dried seaweed, broken into pieces [may be presoaked]
  • 1 C. Dried bean curd sheet, broken into pieces
  • 1/2 C. Vinegar
  • 1 tsp. White pepper
  • 3 Cloves garlic, crushed
  • 1-1/2 tsp. Sesame oil
  • 3/4 tsp. Sugar
  • 1 Tbsp. Dark soy sauce
  • 6 Dried red chilies
  • 4 Tbsp. Corn starch mixed into 3 Tbs. cold water
  • 3 Green onions, shredded

Mix vinegar, white pepper, garlic, sesame oil, sugar, soy sauce, and red chilies in bowl and set aside. Bring stock to a boil and add mushrooms, bok choy, seaweed, and bean curd. Boil for 2 - 3 minutes. Add vinegar mixture and simmer 2 minutes. Add corn starch solution and stir until clear. Ladle into bowls and garnish with onions. The seaweed is optional, but gives it an interesting flavor. This is an entire meal in and of itself.

Hot-and-Sour Soup

Adapted from Williams-Sonoma Collection Series,Soup,by Diane Rossen Worthington (Simon & Schuster, 2001).
Serves 4.

  • 1 oz. dried Chinese black mushrooms or dried shiitake mushrooms
  • 3 cups boiling water
  • 2 Tbs. plus 1 tsp. white wine vinegar
  • 1 Tbs. plus 1 tsp. soy sauce
  • 1/2 tsp. Asian sesame oil
  • 1 1/4 tsp. Asian chili oil
  • 1/2 tsp. freshly ground pepper, plus more to taste
  • 5 cups chicken stock
  • 1/2 cup canned thinly sliced bamboo shoots, rinsed and drained
  • 1 boneless, skinless whole chicken breast, about 1/2 lb., cut crosswise into thin bite-size
    slices
  • 1/4 lb. firm tofu, drained and cut into 1/2-inch cubes
  • 2 Tbs. cornstarch
  • 1/4 cup water
  • 1 egg, well beaten

Soak the dried mushrooms in the boiling water for 30 minutes. Drain the mushrooms and slice them thinly. Set aside.

In a small bowl, stir together the vinegar, soy sauce, sesame oil, chili oil and the 1/2 tsp. pepper. Set aside.

In a saucepan over medium-high heat, bring the stock to a simmer. Add the mushrooms and bamboo shoots and cook until the stock is aromatic, about 3 minutes. Reduce the heat to medium and add the chicken and tofu. Cook until the chicken is just opaque throughout and the tofu is heated through, about 2 minutes. Add the reserved vinegar-soy mixture and bring to a simmer.

In a small bowl, combine the cornstarch and water and stir until the cornstarch is dissolved. Add to the soup and stir until the soup begins to thicken. Remove from the heat. Add the egg, whisking with a fork until little shreds of cooked egg form. Taste and adjust the seasonings with vinegar, pepper or soy sauce.

Ladle the soup into warmed bowls and serve immediately.

NOTES: To rehydrate dried whole mushrooms, place them in a bowl, add boiling water to cover and let soak for 30 minutes, until soft. For dried mushroom slices, reduce the soaking time to 15 to 20 minutes. Drain well. For extra mushroom flavor, reserve the soaking liquid and add it to the dish. Before using, strain the liquid through a sieve lined with cheesecloth or a coffee filter to remove any grit.

Accompany the soup with a shredded cabbage salad dressed with rice wine vinegar, sugar and a little oil.

Ichiban Dashi

  • 2 1/2 quarts cold water
  • 3-inch square kombu
  • 1 cup flaked bonito

Bring the water to a boil. Drop in the kombu, bring the water to a boil, then remove the kombu. Stir in the bonito into the boiling water and turn off the heat. Let the stock rest undisturbed for 2 minutes, until the bonito sinks to the bottom. Clean off any surface scum. Strain the stock. To make miso (misoshiru) soup, use 1/2 cup ka miso (red soybean paste) to 6 cups of dashi.

My comments: I prefer white miso to make this simple soup - and I add cubes of soft tofu, slivered green onions, and shreds of nori.

Miso Soup

  • 6 C. warm water
  • 1/4 C. dark miso
  • 2 Tbsp. vegetable oil
  • 1 chopped onion
  • 2 cloves minced garlic
  • 2 stalks celery, thinly sliced
  • 2 carrots, thinly sliced
  • 10 spinach leaves, stems removed
  • 1 Tbsp. honey
  • 2 tsp. tamari soy sauce
  • 2 tsp. cider vinegar
  • 3 Tbsp sake or dry sherry
  • 1 tsp. Asian sesame oil
  • 1/4 lb firm tofu, cut in small cubes
  • 1/4 lb sliced mushrooms
  • Salt and pepper to taste
  • Chopped green onions

Combine water and miso in bowl and stir to dissolve. In a large saucepan, heat the oil over medium heat. Saute onion, garlic, celery and carrots 5 to 10 minutes until celery and carrot are tender. Stir often. Add spinach. Cook until just wilted. Add miso mixture. Heat through but do not boil. Add honey, soy sauce, vinegar, sake, sesame oil, tofu and mushrooms and heat through but do not boil. Add salt and pepper and garnish with onions.

Shiitake Miso Soup with Aduki Beans and Bok Choy

Yield: 6 servings
From Natural Health magazine, November-December 1997

  • 2 oz. Dried shiitake mushrooms, quickly rinsed
  • 2 Tbsp. minced fresh ginger
  • 2 tsp. garlic, minced
  • 4 scallions, sliced (keep green and white parts separate)
  • 1 lb. Bok choy
  • 1 15-oz. Can aduki beans, drained and rinsed
  • 1/3 C. sweet white miso soy sauce
  1. Bring 6 C. water to boil in large pot. Snap shiitake caps off stems in small bits and add to water. (If you like, grind stems to powder and add; or reserve for another use). Add ginger, garlic, and scallion whites. Reduce heat to low and simmer, covered, until mushrooms are tender, 15-20 min.
  2. Trim root ends off bok choy. Slice stalks and leaves thinly. Swish chopped bok choy in sinkful of water. Rinse and drain thoroughly.
  3. When mushrooms are tender, add bok choy and aduki beans to soup. Cover and cook over medium heat until bok choy is tender-crisp, about 5 min.
  4. Dissolve miso in 1 C. water. Turn off heat and stir in miso, scallion greens, and soy sauce to taste. Serve immediately.

Note: leftovers should only be kept 1 day. Reheat without bringing to a boil.

Black Bass in Miso Soup with Udon and Shiitakes

From Food Network
Yield: 2 servings

  • 3 quarts cold water
  • 3 (6-inch) pieces dried kelp (kombu), wiped of dirt
  • 1 1/2 cups dried bonito flakes
  • 2 tablespoons light miso
  • 8 ounces shiitake mushrooms, stems removed, halved
  • 2 (6-ounce) center-cut black sea bass fillets, skin on
  • Sea salt and freshly ground black pepper
  • 2-inch piece fresh ginger
  • 1 handful fresh cilantro, plus more for garnish
  • 2 heads baby bok choy, halved lengthwise
  • 1 pound fresh udon noodles
  • 2 green onions, white and green part, chopped
  • Several shakes chili-sesame salt

To make the dashi (Japanese soup stock): Combine the water, kelp, and bonito flakes in a 4-quart saucepan and place over medium-low heat. Allow the water to slowly come to a simmer; this should take about 10 minutes. Turn off the heat immediately just as the stock reaches a boil. Let the stock sit for 1 to 2 minutes and then strain out the solids. Reserve 2 quarts of the dashi to use in the future as a base for soups and stews (it will keep for 1 week in the refrigerator or frozen for several months), and the remaining quart to prepare the miso soup.

Pour the dashi into a wok and place over medium heat. Whisk the miso into the dashi, stirring until smooth. Toss in the mushrooms.

Lightly coat the bottom of a 12-inch bamboo steamer with non-stick cooking spray. Season both sides of the fish fillets with salt and pepper; lay them side by side in the steamer, skin-side up. Cut the ginger lengthwise in strips and put it on top of the fish so the flavor can permeate; put the cilantro on top. Nestle the bok choy in the steamer, side by side, and cover with the bamboo lid. Set the steamer inside the wok, and steam for 15 to 20 minutes until the fish is cooked. Carefully remove the bamboo steamer and add the udon noodles and green onions into the soup. Cook for 1 minute or until the noodles are tender.

To serve: Ladle the miso soup into 2 wide shallow bowls, scoop the noodles into the soup and lay the bok choy and fish on top of that. Garnish with more cilantro and sprinkle lightly with the chili-sesame salt and serve.

My comments: When I made this, I substituted salmon for the black sea bass, and omitted the chili-sesame salt because I didn't have it. The dish was very good, but kind of hard to eat. It may have worked better if I'd served the fish and bok choy on the side of the bowl of noodle soup.