Simple Recipe: Autumnal Miso Soup with Soba

Autumnal Miso Soup with Soba | Frock Files

Since the mornings and evenings have been so cool here, we’ve been turning to soup to keep us warm. I’ve been trying to incorporate more Japanese food into my diet, mostly because it’s such clean food and with the summer we had we’re due for some purification. Naturally, these two inclinations have led me to miso.

So many of you were enthusiastic about my miso soup for breakfast post on Instagram that I thought I’d share another of my new miso soup discoveries: hearty miso soup with soba. This is my take on Mark Bittman’s recipe, which you can check out in his VB6 book (it’s awesome!). His version doesn’t include soba, but I can’t resist. Since soba is made with the seed of the buckwheat, it’s naturally gluten-free but satisfyingly noodle-y. The butternut squash and cabbage give it a distinctly autumnal flavor.

Ingredients

Miso soup base:
4 cups water
2 handfuls bonito flakes
5 tablespoons white miso paste

The hearty part:
1/2 to 1 pound butternut squash or pumpkin, in 1″ cubes
1/2 Napa cabbage
4 oz. soba

Optional: Green onion, salt, pepper

Instructions

1. Boil the water and add in the bonito flakes. Turn heat down and simmer for 2-3 minutes. Place a strainer over a large bowl and pour the broth through. Place the broth back in the saucepan and keep it on low. Congrats! You’ve just made dashi, which is an integral part of Japanese cooking. Set a large pot of water on the stove to boil.

2. In a small bowl, add the miso paste and pour a ladle full of broth over it. Whisk the miso and broth together until well combined. Add the mixture back to the broth. Remove from heat and cover with a lid. (Never boil miso soup. It ruins the flavor.)

3. Add the squash to the large pot of boiling water for about 10-15 minutes until tender. Add the cabbage and cook for 3 minutes. Strain over a bowl and reserve the cooking water. Season the veggies with salt and pepper, as desired.

4. Add the cooking water back to the pot. Put the soba noodles in the boiling water and cook according to package instructions. Strain and serve immediately with the miso soup, squash, cabbage, and green onion. Feel warm and cozy–and healthy!

Favorite Fall Recipes

Cozy fall food is my favorite! Here’s a roundup of my favorite simple recipes for the season:

Frock Files | Favorite Fall Recipes

Maple Apple Tart | One of the easiest recipes ever! When people drop by, I can whip one of these up almost as quickly as a couple of cappuccinos.

Frock Files | Favorite Fall Recipes

Pumpkin Mochi | This is a twist on traditional Hawaiian butter mochi! For those who are gluten-free, this recipe is a great way to enjoy a pumpkin cake without missing the wheat flour.

Frock Files | Favorite Fall Recipes

Pumpkin “Pop Tarts” | Using pie crust and pumpkin pie filling, you can have a pumpkin filled breakfast hand pie in just a matter of minutes. Kids love helping out with these!

Frock Files | Favorite Fall Recipes

Mom’s Apple Butter | While apple butter can be complicated, this one is so, so, so simple and delicious. To make it, just cook the apples, mash, and season.

Frock Files | Favorite Fall Recipes

The Easiest Beef Stew | I have two go-to beef stew recipes, but this one usually wins out. Why? Because I can put it in the oven and walk away from it, and when I come back it’s a hot, delicious meal with tender meat and veggies. A winner every time.

What are your favorite fall recipes?

Easy Sweet Cornbread

Easy & Sweet Cornbread | Frock Files

My mom’s sweet cornbread recipes was one of the first that I posted here. It took me a solid two hours to take the dark and, frankly, uninspiring photos that I posted. When I whipped up a batch of this family favorite earlier this week, I decided that it’s time for this cornbread recipe to see the light again. It’s so easy and such a crowd pleaser! The perfect thing to accompany steaming bowls of soup and stew in the coming weeks.

Easy & Sweet Cornbread | Frock Files

Ingredients

1 ½ sticks butter, room temperature
1 ½ cups sugar
3 eggs
3 cups Bisquick
1 ½ teaspoons baking powder
3 tablespoons cornmeal
1 ½ cups milk

Easy & Sweet Cornbread | Frock Files

Instructions

1. Preheat oven to 350-degrees. Grease a 9″ x 12″ baking pan.

2. Mix all the ingredients with a hand or stand mixer until well combined. Pour into the pan and bake 35-40 minutes.

Easy & Sweet Cornbread | Frock Files

Ice Box Cupcakes: Chocolate Nutella Strawberry Shortcakes

Ice Box Chocolate Nutella Strawberry Shortcakes | Frock Files

Whew, that’s a mouthful! (Literally!)

As most of you know, I love cake, and since today is my birthday I’m digging in with some of my favorite flavors: chocolate, strawberry, and Nutella. It’s been cool here, but I still don’t really want to turn on my oven, so these no-bake ice box cupcakes fit the bill. These bad boys are about as easy as they come.

Ingredients:

Oreos or similar sandwich cookie (These are the 365 brand from Whole Foods)
Whipped cream
Nutella
Strawberries, sliced

Ice Box Chocolate Nutella Strawberry Shortcakes | Frock Files

Instructions:

1. Line a cupcake tin with cupcake liners. Separate an Oreo, laying one half in the bottom of the cupcake liner and putting a generous dallop of Nutella on the other. Set aside.

2. Put a tablespoon of whipped cream on the bottom cookie, then layer with sliced strawberries. Place Nutella’d cookie on top.

3. Plop another 1-2 tablespoons of whipped cream over the top cookie. Refrigerate for four hours or overnight.

While the cupcakes are in the refrigerator, the cream will soften the cookies to give them a cake-y consistency. Top with strawberries when you’re ready to serve!

Ice Box Chocolate Nutella Strawberry Shortcakes | Frock Files

P.S. Love ice box cakes? Try these cute Boston Creme Ice Box Cupcakes!

The Easiest Salmon

Frock Files: Easy Weeknight Salmon

One of my favorite things to hear is, “I’m not a cook, but when I read blog I think, ‘I can do that!'” This salmon recipe epitomizes that sentiment.

The secret to great salmon is not doing very much to it at all. As I mentioned before, this is my favorite thing to have with a Champagne and Strawberries salad, for a light summertime dinner. For both the salmon and salad, it’s a dinner that takes fewer than 30 minutes to prepare. Hello, weeknights!

Ingredients

2 small salmon fillets
1/2 to 1 tablespoon butter
1/4 teaspoon Kosher salt
Freshly ground pepper

Instructions

1. Cover a baking sheet in parchment paper. Preheat your oven to 400 degrees. We actually use our toaster oven, because–why not?

2. Drop small chunks of butter along the length of the salmon steaks. Sprinkle with Kosher salt and pepper. Bake for 20-23 minutes. If your oven (or toaster oven) has a convection setting, reduce cooking time by 3-5 minutes. Salmon should be pink with just a bit of golden brown around the edges.

3. Serve immediately with a fresh salad! Nom.

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