Miso Soba with Ika and Wakame
Bean Sprout, shiitake and tomato salad, and tamari-braised eggplant
I’ll be back with recipes for these!
OK. I’m back.
This is a simple meal.
The miso soba begins with water, some kombu ( I cut up the dried kombu pieces inside a plastic bag so they don’t go flying all over), and red organic miso paste. Bring it to a boil, then simmer. Add some wakame, shiitake, and soba. Stir it up a little to distribute the miso paste evenly. Add the soba noodles, and a little while after they bend in, add squid pieces.
The salad has 3 main components, including mung bean sprouts, shiitake mushrooms, and cherry tomatoes. I’ve got some home-made carrot-ginger dressing, with sesame oil, rice and ume plum vinegars, water and raw honey, pureéd together in a food processer.
The eggplant was pan-braised in sesame oil; first browned and softened, sprinkled with chipotle powder, then finished with a splort of Tamari in the pan, cooked long enough to caramelize slightly.
On the side is some kimchi, adding a sour spicy element with probiotic benefits.
This is CRAZY tasty, yet good for you as all heck. And to think I used to like the Colonel…