Togarashi Miso Noodle Bowl

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Togarashi Miso Noodle Bowl

Serves- 4 Entree Portions

  • 2 Qts. low sodium stock, preferably chicken
  • 12 oz. udon noodles
  • 2 Tbsp canola Oil
  • 1 cup sliced mushrooms (preferably oyster, shiitake, crimini or Enokitake)
  • 4 cups rough chopped baby Bok choy, loosely packed
  • 1 lb. peeled and deveined jumbo (21/25) shrimp
  • 1 red pepper, julienne cut
  • 1 cup diced snow peas
  • 1 cup Greek Island Spice Togarashi Miso Paste
  • Fresh cilantro leaves to garnish

COOKING INSTRUCTIONS

Pre-cook noodles, drain and set aside.
Saute mushrooms in canola oil until slightly brown, then add stock and bring to boil.  Add red pepper, simmer a minute, then add Bok choy, and shrimp.  Cook only a few minutes, until shrimp is cooked.  Gently stir in Greek Island Spice Togarashi Miso Paste and snow peas, allow to simmer another minute.
Divide udon noodles between bowls.  Fill bowls with soup and top with cilantro garnish.
SUBSTITUTIONS
Chicken, shellfish or tofu could be added or substituted for shrimp.
Any combination of vegetables could work such as julienne carrots, sliced green onions, or chopped Napa cabbage.
Try substituting Ramen, Soba, or Harusame (Glass) Noodles.

Filed Under: Uncategorized

Thai Coconut Curry Fish Stew

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THAI COCONUT CURRY FISH STEW

Serves- 8 Entrée Portions

  • 8 ea.- 8 oz. grouper fillets, quartered
  • 2 cups diced onion
  • 2 cups diced red pepper
  • 2 cups julienne green pepper
  • 1/4-cup ginger, pureed
  • 1 gallon low sodium fish broth
  • 1 quart Greek Island Spice Thai Curry Pesto
  • 1 Tbsp. Thai fish sauce
  • 3 Tbsp. lime juice
  • 1 Tbsp. black pepper
  • 1 ½ Tbsp. fine sea salt
  • 1 cup canola oil
  • ¼ cup scallion bias cut

COOKING INSTRUCTIONS

Place fish pieces on sheet tray and season with the sea salt and black pepper. Heat the half of the canola oil among four large sauté pans on medium high heat. Sear both sides of fish and place on sheet tray to hold. Save the sauté pans.

Heat remainder of oil between the four sauté pans. (For each pan divide ingredients into four portions.) Gently sauté ginger and garlic, then add peppers and onions and sauté 7-8 minutes. Add fish broth and bring to simmer. Gently add fish chunks and simmer 8-10 minutes or sufficient to cook until nearly done.

Gently stir in Greek Island Spice Thai Curry Pesto, fish sauce, and lime juice. When liquids have reached a simmer divide fish stew into bowls and garnish with chopped scallions.

 

 

Filed Under: Uncategorized

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