Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

Ramen soups are the rage these days and we love them as well, however, we replaced the pasta noodles with two types of our own, so to speak; our zucchini squash “zoodles” and spaghetti squash “spoodles”. We make a basic ramen soup broth using organic white miso. For times when we want it to be vegetarian, we just don’t add the bonito flakes. Note:  You will … Continue reading Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

Escarole, Scallions and Salmon in Miso Dashi Broth

The Mediterranean meets the Far East in this recipe for escarole and scallions.  We poached a filet of salmon in water, white miso paste, dried kombu seaweed, and scallions creating a salmon dashi broth.  Once the salmon is fully poached we remove the salmon, strain the poaching liquid, add chopped fresh escarole and sliced scallions, and cook them briefly. We got this salmon from Maralee McGowen, owner … Continue reading Escarole, Scallions and Salmon in Miso Dashi Broth