There’s something about fall in Seattle that brings out our love for soups. The bright, clean flavors of this miso-soy broth complement the richness of the wontons and the pleasing texture of the noodles. This super easy soup is perfect for a weeknight dinner.
Spring is nudging its little snout around the corner in Seattle, and whuffling at our door. We’re welcoming in the new season with fresh greens and warm broth – and this bowl of udon noodles has both.
This hearty udon noodle soup warms you up and is super nutritious, with wakame (seaweed), tamago (a folded omelet) and sweet potatoes, in a miso broth. A great weeknight dinner when you want something easy and delicious. Thanks to my grandma Toshiko for teaching me about Japanese flavors and ingredients.
Surfin’ Seafood dropped off this month’s shipment of fresh fish, so we’re busy whipping up fish recipes. This one is great for weeknights – fast, healthy & delicious.
Boil up a pot of water and cook two servings of udon noodles. At the same time, heat up some sesame oil in a frying pan and cook a pound or so of cod over medium heat until it loses its transparency. Then add to the pan the juice of two squeezed lemons, a chopped clove of garlic, a tablespoon of grated ginger, several tablespoons of soy sauce, and a splash or two of mirin if you have it.