Tag Archives: miso

What’s Been Cooking?

Hello, everyone — long time no blog. Apologies for my blogosphere absence; I have been lacking in motivation recently, still a bit burnt out from last fall’s DELTA course (I passed all three modules on the first go, thank goodness). I’ve also been wondering what the point is of re-blogging recipes that I haven’t changed all that much. And, if I do continue blogging, in which direction I’d like this blog to go. More musical? More sporty? More education-related? I’d love to hear what you enjoy most about my blog, so please leave a comment and let me know what you’d like to see more of.

Now to today’s topic: what’s been cooking in my kitchen? I’ve tried some great new recipes lately (okay, in the past six months…) but haven’t modified them much, so I’ll just link to the original recipes below. Here are some highlights:

parmesan, kale, & white bean soup + tortellini

parmesan, kale, & white bean soup + tortellini

  • Parmesan Broth with Kale, White Beans, & Tortellini (smitten kitchen). F and I collected parmesan rinds in the freezer for an entire year before we had enough to make Deb’s soup. It was worth the wait — umami-salty, warming, and satisfying. We added tortellini for some extra heft.
  • Miso-Coconut Chicken Soup (i am a food blog). I made this one way back in September. Unfortunately, F was sick that weekend so I ended up eating most of it myself, but I loved it and look forward to making it again at a time when we can both enjoy it. Creamy but not too rich, great over rice.
  • The Best Chocolate Chip Cookies (i am a food blog). These. are. SO. good. Crispy edges, moist and chewy insides. F dubbed them “maybe the best cookies I’ve ever had.” Now that’s saying something! Use whatever chocolate you want (I used extra dark) and don’t leave off the sprinkling of sea salt on top. I passed this recipe onto J, whose family devoured them in no time.
lemon poppy seed muffins

lemon poppy seed muffins

  • Double Lemon Poppy Seed Muffins (Cookie +  Kate). In my mind, it is hard to beat the combination of lemon and poppy seeds. Let’s be honest, lemonanything is pretty great. I had combined lemon and poppy seeds before in pancakes but not in muffins. This recipe presented great flavors, although the muffins were a teensy bit dry for me.
  • Lemon Cornmeal Cake with Lemon Glaze (Bon Appétit). F was away last weekend and I wanted to surprise him with something tasty upon his return home. He loves lemon cake, so I tried out this one, which had been sitting in my “make this” bookmarks for ages. It was fantastic, remaining moist for a couple of days. I took a bunch to work and four of us devoured it pretty quickly. F’s only comment was that it could be even more lemony, so next time I’ll use the zest of 2 lemons in the cake batter.

Of course, those aren’t the only things I’ve been cooking. We’ve done many of the usual dinner rotations, like pizza and roasted root vegetables and various stir fries. I reprised chocolate beet cake for dinner with friends last month — this time adding a tasty pink cream cheese frosting — and whipped up an apple dutch baby pancake for a Sunday brunch.

What have you been cooking up recently?



Recipe: Miso Ramen with Bok Choy, Chard & Oyster Mushrooms


While waiting in the airport to fly back to London from Rochester a few weeks ago, I treated myself to a Women’s Health magazine for some light and fun reading. It had a few tasty-looking recipes, including one for “quick miso ramen with poached eggs.” I tore out the recipe and presented it to F upon my arrival in London. He was game, so we whipped it up — adding chard and oyster mushrooms for more veggie punch — for dinner that evening. It took a mere 30 minutes start-to-finish, tasted delicious, and definitely helped with jet lag! Feel free to adjust the vegetable and liquid amounts to make it as soup-like or not as you want (we prefer lots of broth and vegetables).

Miso Ramen with Bok Choy, Chard, & Oyster Mushrooms (adapted from Women’s Health Sep 2014 issue; serves 4-5)


  • 5-6 cups chicken or vegetable stock
  • 3 tbsp white miso paste
  • 3 tsp soy sauce
  • 2 tsp freshly-grated ginger
  • 2 garlic cloves, minced
  • 250-300g ramen noodles
  • 200-300g bok choy, roughly chopped
  • 200-300g chard, roughly chopped
  • 100-200g oyster mushrooms, sliced
  • optional: chili sauce (such as Sriracha), for garnish


  • In a large pot, whisk together the stock, miso paste, soy sauce, ginger, & garlic. Bring to a boil.
  • When the stock mixture boils, add the noodles, bok choy, chard, & mushrooms. Cover the pot and let simmer for 4-6 minutes or until the noodles are cooked and the veggies are tender to your liking. Serve into bowls and garnish with as much or as little chili sauce as you’d like.