Perfect for winter: miso soup

Do you ever go into a Japanese supermarket and end up with a full shopping basket just because everything looks so beautiful and you just can't leave the store without it? Well, I'm definitely guilty of that. I love browsing through the aisles looking at all of the exotic ingredients and the ones that aren't so exotic but are so beautifully packaged that they seem so.

There's a small but well supplied supermarket in soho that I love visiting when I am in the neighborhood. Earlier this week, I stopped in with the goal of satisfying a soba noodle craving but of course, ended up with enough to make several dishes.

Miso soup is so easy to make and I was reminded how delicious and satisfying it is. I like to short cut the process by buying soup broth concentrate and I like to add whatever strikes my fancy to the soup. This time, some beautiful enoki mushrooms and Japanese garlic chives caught my eye in the produce section. I added tofu to the mix and some chopped scallion and in less than 10 minutes, had lunch. For dinner, I re-heated the leftovers and added some soba noodles and a fried egg on top. It was the perfect light winter meal - protein, vegetables, warm and soothing.With the left over soba noodles, I revisited a favorite recipe I will never tire of, Otsu (pictured above).

Miso soup
(serves 4)

3-4 cups water
Dashi-based soup concentrate to taste (liquid form, ask for a recommendation at the supermarket)
1 package firm, silken tofu, cut into 1/2 inch squares
1 package enoki mushrooms (trim root ends and use amount desired)
3 scallions (white and light green parts), sliced thinly
1/4 cup chopped garlic chives (nira), cut into 1/2 inch pieces
3 tablespoons miso (I like shiro miso)

optional:
6 oz dried soba noodles
4 eggs, over easy

Bring water and soup concentrate to a boil. Reduce heat to simmer and add tofu. Simmer for a couple of minutes. Turn off heat. Dissolve miso in a few tablespoons of the hot soup broth in a small container and add into the pot. Add scallions and garlic chives. Add soba noodles if using. Serve in bowls. Top with fried egg if using.

Essence of summer corn salad

My mother-in-law visited this week from Texas to help us settle in. I asked her to bring her famous New Orleans spicy shrimp recipe (which she has been making for the past 30 years or so!) so I could add a southern recipe to my repertoire (I will share the recipe soon). We had the wonderful spicy shrimp on Saturday night with “Texas caviar” (to come in a later post). On Sunday, it was back to the barbeque with hot dogs accompanied by fresh corn salad made with local Long Island corn.

I’ve made this corn salad a gazillion times and love it every time. It is the essence of summer – sweet fresh corn and light flavors -- and is a welcome alternative to corn on the cob. The cider vinegar brings out the sweetness in the corn without overpowering it and the red onion and scallions give it just enough kick. The trick is not to over-cook the corn -- the kernels need only be cooked until they lose their starchiness (but still retain their crunch).

Fresh corn salad from the Barefoot Contessa (she says it serves 10-12 but 6 will readily devour this!)

5 tablespoons good-quality olive oil
8 cups fresh corn kernels (10-12 ears)
1 teaspoon salt (or more to taste)
½ teaspoon freshly ground pepper
1 cup small diced red onion
¼ cup thinly sliced scallion, white and green parts (2 scallions)
2 tablespoons cider vinegar
1 cup julienned basil leaves

Heat a large skillet over medium heat and add 3 tablespoons of olive oil. When oil is hot, add corn, salt, and pepper and cook for 5 minutes (or less) until just cooked and no longer starchy. Remove from heat and stir in red onion, scallion, cider vinegar and remaining 2 tablespoons olive oil. Allow salad to cool; stir in basil before serving. Serve cold or at room temperature.