Japanese Miso Soup with Soba Noodles

I’ve been eating miso soup for years, loyal to it ever since I took my first slurp in a Japanese restaurant long ago. And I’ve been making it myself for just as long, knowing how easily I can keep a tub of miso in my refrigerator. Now, my seven-year-old child is a strong advocate of miso soup. What’s not to like? It’s a flavorful, clear broth. My child orders this soup, first thing, when we go to Kiku, our neighborhood sushi place. So, when I saw the recipe for “Japanese Miso Soup with Soba Noodles,” in the February 2012 issue of Cuisine at Home (recipe below), I dared to make it for my child for the first time. Could my soup compare to my child’s favorite restaurant? Read on…

 

Salmon Pho and Spicy Lentil Tart with Pomegranate and Mint

There’s been a buzz, lately, about the Vietnamese noodle soup known as “pho,” so it’s about time I tried to prepare it. I found an unconventional recipe for “Salmon Pho,” in the June 2011 issue of Cuisine at Home (recipe below), where traditional beef broth is not used. Instead, I used a fishy vegetable broth, where fragrant cilantro stems and fresh ginger simmered. This soup was an exercise in assembly, meaning many components were shredded, chopped, and layered in. The biggest kick was adding the raw slices of salmon to the soup bowls, and allowing the hot broth to cook the salmon right there in your bowl. Neat!

 

Warming Onion and White Bean Bake and Cold Soba, Sesame and Carrot Salad

Here’s an easy opportunity to enjoy a smooth, comforting, richly flavored casserole. The “Warming Onion & White Bean Bake,” from thestonesoup.com, can be assembled with a bit of love, then savored for its brilliance. Caramelized onions and cheddar cheese are superstars.

 

Udon Noodles in Tea Broth with Smoked Turkey

Have you ever fathomed tea broth? I hadn’t, until I saw the recipe for “Udon Noodles in Tea Broth with Smoked Turkey,” from healthy-delicious.com. Earl Grey tea lent a welcoming flavor to this soup’s broth, and paired well with what the smoked meat had to offer. In my quest for a smoked turkey leg, I stopped short at a smoked duck breast, and regret nothing. Everyone at my table enthusiastically slurped.

 

Curry Noodles in Coconut Milk Broth and Canada’s Cake

I dare to eat many things. My tolerances for sweet, spicy, tangy, bitter are higher than average, I’d like to admit. My cooking realities, however, must also suit another adult (Dave, who is, perhaps, slightly less whimsical than I am) and a six-year-old, who has age-appropriate taste biases. When I discovered the recipe for “Curry Noodles in Coconut Milk Broth,” at veggiebelly.com, I imagined the three of us could hold hands and safely eat a slightly spicy meal, smoothed by soothing brown sugar and coconut milk. So what happened? The spicy heat was inedible by my young child, and Dave sweat profusely as he ate his noodles. But I liked the spice! Read on…

 

Sauteed Shrimp with Tamarind and Soba Noodles

I was lured into the promise of tangy sweetness, by a story in the June 2010 issue of Bon Appetit about tamarind. I’ve had a jar of tamarind concentrate — a thick, dark syrup sold in a jar — in the back of my refrigerator for quite some time. “It’s time to use it!” I admitted. So I pulled together a dish that I’ll call “Sauteed Shrimp with Tamarind and Soba Noodles,” as inspired by the aforementioned story in Bon Appetit. My noodle dish was not-too-sweet, but warm, smooth, and bright. My young child absolutely loved this.

 

Soba Noodle Salad with Ginger Peanut Dressing and Individual Carrot Souffles

Disregarding the ad for “MaraNatha Organic No Stir Peanut Butter,” I approached the recipe for “Soba Noodle Salad with Ginger Peanut Dressing,” from the September 2009 issue of Vegetarian Times, simply because we adore nut-butter noodles and need no excuse to make them. I used my usual creamy peanut butter without a problem. We all enjoyed the nice lime flavor (juice and zest) and the nutty texture (chopped peanuts).

 

Honey-Teriyaki Chicken Fingers with Sesame Seeds with Sesame Cellophane Noodles and Snap Peas

Judging by the lengthy title of this recipe — “Honey-Teriyaki Chicken Fingers with Sesame Seeds with Sesame Cellophane Noodles and Snap Peas,” from FoodNetwork.com — there’s a lot going on here. I was dazzled by the thought of combining the kid-friendly elements of chicken and noodles, while sneaking in a bit of something green. The exciting mix of sauce ingredients did not produce enough sauce for my taste. And the strong soy and ginger flavors were unapproved by my young child. The texture of the cellophane noodles, however, was fabulous and the simple snap peas were addictively tasty.

 

Sauteed Lemon Chicken Strips

I don’t often serve chicken over noodles. Here was a perfect reason to do it. The recipe for “Sauteed Lemon Chicken Strips,” from the October 2008 Notes from the Test Kitchen, from Cook’s Illustrated, produced a perfectly textured sauce, flavored with the bright notes of capers and lemon. I opted to slice strips of boneless, skinless chicken breasts. I seasoned my strips with 2 tsp. salt and 1/2 tsp. black pepper (massaged with my hands). I then sauteed each batch of chicken strips for 10 minutes, until the pieces browned. I stirred the strips and cut them into smaller pieces, if necessary.

 

Baked Tofu with Bean Thread Noodles

Tofu is the blank slate that needs a cook’s creative nudge to turn it into a tasty meal. I made the “Baked Tofu with Bean Thread Noodles,” from Drweil.com, and was rewarded with a perfect balance of sweet and hot; an addictive flavor that was easy to eat. Don’t let these noodles cool down — you must eat them while they’re hot, for the best flavor. As for the spiciness, it was too much for my young child to tolerate, but an adult’s mouth should celebrate the kick of this dish. In fact, I used 1 tsp. of the chili garlic sauce from Huy Fong Foods, knowing that this would blow the dish away. I knew what I was doing!