Wife Jan wanted something to go with the soda bread I was making. She decided that I had not made clam chowder in quite a while. One reason for that was that daughter Eilene has become a bit lactose intolerant. The obvious solution was to make Manhattan clam chowder.
Category Archives: Soups
Wife Jan wanted something warm and noodle-y for a weekday meal. We have been on a search for the perfect bowl of ramen in San Jose—the best we have found so far, near us, is Masa Ramen. While I have made a complex version of this dish, I wanted something simpler and with fewer ingredients.
Yosenabe is a type of nabemono or one-pot dish. The traditional nabe pot is a fairly deep, round bottomed pot with a wooden lid that fits inside the edges of the pot. I had planned to make my usual yosenabe for Sunday’s dinner, but the kids decided not to come over—daughter Eilene also ended up going out—so it was just my wife and myself. I cut down the number of ingredients to be enough for just two.
Whenever I make a Japanese feast I usually include miso soup. The soup broth itself is quick and easy to make, by itself it is simply dashi—a Japanese soup base—with some miso added for flavoring. After that, you may add pretty much anything you have available. Today, I decided on bay scallops, tofu, enoki mushrooms, green onion, and I happened to have some daikon sprouts, because I had also made hamachi shots for this meal.
While the women in my life are at school/work, I sometimes have only myself to cook for. Usually this is leftovers from the previous dinner. This time I had only a single cooked chicken thigh. Jan does not like buckwheat noodles—soba—but I do. Some chicken, some noodles, this I can work with.
The kids are still on their keto/Atkins low-carb diet. These diets are vegetable/protein forward. I am making brisket and a cucumber salad. I had also decided on making a French onion soup, but the question was how could I make it low car. My solution was to give my diners the option of whether their soups would be topped with bread and/or cheese.
Miso soup is perfect for a weekday meal. The soup broth itself is quick and easy to make, by itself it is simply dashi—a Japanese soup base—with some miso added for flavoring. After that, you may add pretty much anything you have available—a great way to use up any miscellaneous bits of vegetables that you have lying around. Today, I decided on shrimp, tofu, napa cabbage, green onion, and I happened to have some daikon sprouts and slivers of red jalapeño on hand.