In this long stretch of winter on the East Coast when cooking seasonally begins to feel like a bore and our bodies are craving nourishment, what is a chef to do?  I thought this week that it would be best to make up a pot of miso* soup.  It is great way to clean out the refrigerator of vegetables and with the addition of noodles and some protein makes for a super healthy, one-pot meal that boosts your immune system!

*I like the brand South River Miso best and it is produced just a few states away in Massachusetts.

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Miso Soup

4 oz soba or udon noodles

4 tablespoons miso paste (to taste)

3 ounces firm tofu chopped into 1/2-inch cubes

1 sweet potato, cubed

2 carrots, julienned

1 c snow peas, halved on the bias

½ inch of fresh gingerroot, peeled and julienned

4 green onions, thinly sliced

a handful baby spinach

toasted sesame oil (to taste)

tamari (to taste)

Cook the soba or udon noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.

In a medium saucepan bring 5 cups of water to a boil. Reduce the heat to a gentle simmer, add the sweet potato, carrots and snow peas and simmer a couple of minutes and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste – so it thins out a bit Stir this back into the pot. Taste, and then add more (using the same method) a bit at a time until it is to your liking. Add the tofu, remove from the heat, and let it sit for just a minute or so.

Split the noodles between bowls, and pour the miso broth and tofu over them. Add some baby spinach and green onions, drizzle with tamari and toasted sesame oil to taste.

Serves 2 (with leftovers).

Last Thursday I took a wonderful class at Brooklyn Kitchen. We learned about choosing and preparing shellfish — specifically Oysters, Clams and Lobster. It was taught by Rienne Martinez, a Northwest native whose expertise and passion for shellfish got us all excited about trying something new. We learned how to shuck an oyster and how to prepare clams in a way that is rich and soulful. I think we all felt a bit spoiled by the lobster — which she prepared with a simple, but decadent butter sauce. I’ve included the classes favorite recipe below:

Little Neck Clams iwth Chorizo and Cilantro

2lbs rinsed little neck clams
1 medium sized yellow onion, julienned
3 cloves of peeled garlic
3 links good quality chorizo sausage
1/2 can lager or light beer
1tsp pimenton or smoked paprika
zest of 1 orange peeled off in large strips
1/4 stick unsalted butter
1/2 bunch fresh cilantro, roughly chopped
salt and pepper to taste

In a large stock pot or stove top casserole melt butter and add in onion and garlic and salt and pepper to taste. Saute on low until transparent. Turn up the heat and remove sausage from casing. Cook with the onions and garlic, breaking it up with a spoon as it cooks. When the pot is nice and hot, put in the clams and orange peel strips. Pour in the beer and pimento and steam with the lid on until the clams open. Check salt and pepper and add fresh cilantro just before serving. Excellent with a crusty bread for dipping.