I was talking to my Mom on a phone. She mentioned what she made for herself the night before. Eggplant miso stir-fry, boiled spinach with sesame dressing, miso soup with tofu and wakame seaweed, rice. Pretty good. I don’t make that many dishes for 1 dinner any more unless It’s a special occasion. I love eggplants, but I don’t buy them often enough. Their season is now, late summer to beginning of fall. I saw Chinese eggplants at the local farmer’s market on last Sunday. I decided to make this classic dish.
5 Japanese eggplants or 3 Chinese eggplants (about 1 lb)
1 green pepper
1 red pepper
3 Tbsp vegetable oil
For the Sauce:
2 Tbsp miso (I like dark soy miso, but any miso would work)
1 Tbsp sake or mirin
1 Tbsp sugar
1″ ginger (grated)
1 tsp hot sesame oil
5 Tbsp water
- Cut eggplants in a bite size. Cut bell peppers in strips. Slice onion in 1/2″ strips.
- Heat 3 Tbsp vegetable oil in a wok or a large skillet.
- Toss eggplants in. When they become little bit soft (~5 minutes), add bell peppers and onion.
- Mix the sauce ingredients in a small bowl. Add it in the wok. Stir with a spatula for a few times to coat the vegetables with the sauce.
- Put a lid on. Turn the heat to low. Simmer for 3 minutes.
- Serve with a bowl of rice.
Miso Noodle Soup
Oh, yes, This is a yummy hearty vegan miso noodle soup. I saw a recipe using ginger and garlic for miso soup, which I, a Japanese native, never thought of doing it. But I thought I would give it a shot. Hot sesame oil adds richness to the broth. The broth has umami regardless of no seafood or meat.
Ingredients: 6 cups water, 4″ kombu (wide flat seaweed you can find in most Asian food markets), 2 dried shiitake mushrooms or a handful of sliced dried shiitake mushrooms, 1″ ginger, 2 cloves garlic, 1 t hot sesame oil, 1 medium carrot, 1 bunch of bok choy (spinach, nappa cabbage, or other leafy green works fine), 6 T miso (I used 3 T sweet white miso + 3 T dark red miso), 6 oz dry noodles ( I used soba. Udon will do fine, too), optional additions are tofu, fried tofu, and scallions.
- Soak kombu and dried shiitake mushrooms in 6 cups of water in a medium sauce pan.
- Mince ginger and garlic. Put them in the pan. Heat the pan to boil, and let it simmer for 5 minutes.
- Cut carrot into match sticks or shred it. Put it in the pan.
- Cut bok choy into a bite size. Put the stem parts in the pan.
- Cook for a few minutes until vegetables become tender. Turn off the heat.
- Meanwhile, in another sauce pan, heat enough water to cook noodles. Undercook the noodles by 1 minute. Drain.
- Pull kombu and shiitake mushrooms out of the soup pan. De-stem the shiitake mushrooms. Slice kombu and mushrooms, and put them back to the pan.
- Heat the soup up just enough but turn off before boil. Add cubed tofu here if you are using. Add hot sesame oil.
- In a big serving bowl, place cooked noodles, Ladle in soup over noodles. Sprinkle minced scallions if you are using.
Light Pink Shake
Breakfast: Coffee, Strawberry/Raspberry/Banana/Tofu Shake
Lunch: Baked Tofu, Kimpira Gobo, Roasted Sweet Potato, Cucumber/Grape Tomato Salad
Dinner: Sweet Miso Mushroom Udon—when I found this recipe online, I thought it would be amazing. It was good, but not amazing.
Dessert: Vegan Brownie
Miso Mushroom Udon
Breakfast: Coffee, Kale/Banana/Strawberries/Pear Juice/Almond Milk Smoothie
Snack during the Open Studio Tour: Scone, Green Beans/Kale/Cucumber Salad, Pumpernickel—my friend’s friend, artist, was very nice and entertained us with snacks, which sadly I couldn’t eat: beef hotdogs, pork chop, and cheese. The only thing i could eat was this green salad.
Dinner: Baked Beans, Boiled Corn, Boiled Turnip and Daikon with Miso Sauce, Sauteed Turnip Greens—sadly this corn was not great although it just came from a farmer’s market only yesterday.
Coffee and Green Smoothie
Cooked Oatmeal with Blueberries and Banana
Green Beans/Kale/Cucumber Salad, Pumpernickel
Breakfast: Coffee, Hula Shake (OJ, banana, strawberries, pineapple, mango, tofu)
Lunch: Satoimo and Konyaku in Miso, Quinoa Salad and Hummus on Flat Bread
Dinner: Caramelized Onion with Mushrooms and Kale, Brown Rice, Beet Soup with soy yogurt, Kobocha (Japanese Pumpkin), Homemade Vegan Banana Ice Cream, 3 Digestives
Caramelized Onion with Mushrooms and Kale over Brown Rice
Homemade Vegan Banana Ice Cream
Breakfast: Coffee, Green Goddess Shake
Lunch: Lentil Pita Burgers with Tomato, Arugula, PIckled Onion, Pickled Carrots, and Olives
Snack Dinner: 8 Rice Crackers, Miso-Dengaku—another hot day in NYC. No heat is used for today’s snack dinner.
Lentil Burger Lunch
Miso-Dengaku and Soybeans
Breakfast: Coffee, Green Goddess Shake
Lunch: Stewed Collard Greens, Raw Tomato Sauce Pasta
Dinner: Miso Dengaku Dinner (Baked Tofu, Simmered Turnips, Simmered Satoimo, Simmered Konnyaku with Sweetened Miso), Simmered Japanese Pumpkin with soysauce and sugar, Sweet Brown Rice, Soybeans with Collared Greens, Roasted Chestnuts
Miso Dengaku Dinner
Roasted Chestnuts–a treat