Pumpkin Miso Broth with Soba
After a long vacation I am always excited to get back in the kitchen! After so much meat and seafood I was ready for a few days of vegetarian dishes and headed to My New Roots in search of a delicious fall dish. The Pumpkin Miso Broth with Soba caught my eye and didn’t disappoint. So delicious! In her recipe she recommends dried seaweed, but in Belgium it’s so easy to find different types of fresh seaweed – including my favorite, samphire – so nice and juicy!
Japanese Chicken Udon Soup
After being in New York I was inspired to make more Japanese food. After doing some searching online, I found a great site with easy Japanese recipes! While browsing Japanese Cooking 101, I found the recipe for Chicken Udon – a Japanese chicken noodle soup. There weren’t any vegetables in the recipe, so while I was in Chinatown I picked out a leafy green to add to the soup. If you want to make this recipe, you’ll have to make a trip to an Asian grocery to find the dashi broth, Mirin, and sake. Last year when I was made soba dipping noodles, I couldn’t find dashi broth, which is a combination of katsuobushi (fermented skipjack tuna) and kombu (kelp), I bought dried skipjack tuna and made my own broth. This soup is super easy to make, healthy, and delicious!
Wonton Soup
Mmm…wonton soup – I don’t know why I never thought to make it before! This dish was a success and I will definitely make it again. I made two changes to the recipe: 1) the supermarket in Chinatown sells wonton soup base, so I didn’t make my own and 2) I couldn’t find yellow chives, so I used scallions. I thought it was really interesting how the dish is prepared. You need two pots – one for the soup broth and the other with boiling water. When you’re almost ready to eat, you carefully place the wontons into the boiling water. Once they float to the top they’re ready, placed into each individual bowl, and topped with broth.
I wound up making a lot of wontons, so the next day Koen fried them in a wok and we dipped them in sriracha and sweet chili sauce – yum!
Chilled Parsley and Pea Soup, topped with bacon
Normally when I’m on My New Roots, I search the site for a vegetable or grain I’d like to try. But this time, the Chilled Parsley and Pea Soup was a new entry on the home page. I had never tried pea soup and wanted to give it a try! The recipe is super easy and full of flavor. Koen came up with great addition of the bacon pieces! Yum!
An American in Antwerp 