Season with Spice

Yaki Udon (Japanese Stir-Fried Udon Noodles)

2016-06-14T18:12:00.001-07:00

There is no kidding around with udon. They are chewy, slippery, rope-sized noodles. For an “over-chewer” like me, who needs to chew every bit of food to a granular level before swallowing it, staring down at a large bowl of udon is daunting. It always makes me think back to this tiny udon shop in the mountains outside of Tokyo.

The Japan Fly Fishers group would kindly take me out on fly fishing excursions, which usually included a stop at some amazing, traditional restaurant along the way (okay, I have to admit they did bring me to Denny’s once for brunch, but if you’ve spent time in Japan, you know that isn’t unusual). After fishing all morning, a few of us walked out of the river and right into what looked like a house, but was a beautiful udon shop where they were hand-making udon and cooking them over a wood fire.

Still in our waders, we sat down at the circular table around the fire, and wrapped our cold hands around each bowl of udon. I closed my eyes and inhaled the steam and aroma, but was suddenly shaken out of my “Folger’s-in-your-cup” moment by the sounds of slurping. Before I chewed on my first noodle, everyone else had already slurped down half their bowls, seemingly swallowing the noodles whole. A few more loud slurps, and the bowls were empty. With tapping feet around me raring to get back to the river, I stuffed my face, chewed like crazy, and choked and coughed on udon until it was gone.

My udon eating skills never improved, but you know what, I still love udon. Just at home now, in a no-pressure, no-slurp zone. Hot in a soup broth, chilled with a dipping sauce, smothered in Japanese curry, or quickly stir-fried like in this Yaki Udon…

Yaki in Japanese means stir-fried. So Yaki Udon (焼きうどん) simply refers to stir-fried udon noodles, commonly cooked in a savory sauce with vegetables and a protein. It’s a great way to enjoy udon in the summer, when you want to use up some odds and ends in your refrigerator.

In this recipe, I used some leftover ground pork, shallot, shiitake mushrooms, and carrots. But you can definitely throw in your choice of vegetables and protein. Try adding in bacon, chicken, seafood, or tofu, and some greens like baby spinach or cabbage.

If you can find fresh udon at the Asian or Japanese grocery store near you, definitely use that. I recommend Sanuki Udon noodles, which have a smooth springy texture when cooked al dente, and the noodles do not break as easily. Alternatively, you can use frozen or dried udon too.

For the Yaki Udon sauce, I followed a recipe from NHK (Japan Broadcasting Corporation). It’s a combination of soy sauce, oyster sauce, sake, sugar, water, and curry powder. Just a touch of curry powder really adds a nice layer of flavor to the dish.

Once the noodles are hot & sizzling, and the sauce is caramelized, sprinkle on some freshly cracked black pepper, and top it with scallions and bonito flakes (or furikake).

Yaki Udon (Japanese Stir-Fried Udon Noodles)
Adapted from a recipe on NHK (Japan Broadcasting Corporation)
Serves 2

Ingredients:
2 packages udon noodles (fresh, frozen, or dried)
2 tsp toasted sesame oil
1/2 lb ground pork
1 shallot (or 1/2 yellow onion) – thinly sliced
1 carrot – sliced into matchsticks
4 fresh shiitake mushrooms – sliced
Freshly ground black pepper
2 scallions – thinly sliced
Bonito flakes or furikake (optional)

Sauce:
2 tsp soy sauce
1.5 tbsp oyster sauce
1/2 tsp Curry Powder
1/2 tsp sugar
2 tbsp water
1 tbsp sake

Method:
1. Cook udon noodles according to the package instructions. Cook until al dente, being careful not to overcook.
2. While udon is cooking, whisk together the sauce ingredients in a small bowl.
3. In a frying pan, heat sesame oil over medium-high heat. Add in the ground pork and cook until almost cooked through. Then add in the shallot/onion slices, and cook until softened (add in a bit more sesame oil while cooking, if necessary).
4. Add in shiitake mushrooms, and cook for a minute. Then toss in the carrots, and continue to stir-fry until they are just tender.
5. Finally, add in the cooked udon noodles, and pour in the sauce. Give everything a few tosses to coat well. When the sauce is caramelized and the noodles are hot, turn the fire off. Season with freshly ground black pepper. Dish out and serve. Garnish with scallions and bonito flakes or furikake. Enjoy!

Vegetarian Poke Bowl - A spin on a classic Hawaiian dish

2016-05-23T11:49:00.002-07:00

Like a game of Chinese whispers (aka telephone), the farther the reach of Hawaiian poke into restaurants and home kitchens across the US and the world, the further the dish deviates from its origins.

And that’s okay. Actually, it’s great!

Poke (‘poh-kay’), like so many other traditional dishes, has its origins in – “Let’s see what we have laying around here and throw it together in a bowl.”

Poke may have started with raw seafood cut into cubes and mixed with seaweed, roasted kukui (candlenut), and Hawaiian sea salt, but it has evolved now into countless variations as its popularity has exploded. It’s one of those dishes that you can play with in your kitchen to find your favorite (and maybe easiest) way to enjoy it. It simply makes cooking fun!

The standard poke served at a restaurant will generally have a combination of raw tuna (ahi), green onion, and maybe some seaweed and avocado slices. Then garnished with sesame seeds, and dressed with a soy-sesame sauce. This can be served as an appetizer, or as a full meal on top of sushi rice (poke bowl).

At home, I find it easier to whip up a vegetarian poke bowl with ingredients I have ready in the kitchen – but if you want to make Ahi Poke, you can find diced yellowfin tuna at FishForSushi.com.

Today I’m sharing our favorite Vegetarian Poke Bowl which makes a delicious & healthy addition to the weekly meal planner. Just use this recipe as a starting guide, then change it up to your preference and for the ingredients you have available.

Here are a few ideas:

Tofu and edamame make it a meal and provide an excellent source of protein, calcium, and iron. Avocado helps balance the flavors in the dish and it is a great source of heart-healthy monounsaturated fatty acids. Add some crunch with slices of cucumber and radish, and top it with spicy greens like arugula or radish sprouts. For the dressing, make a simple soy sauce and toasted sesame oil mix, or see my recipe for a homemade ponzu dressing that gives the bowl a refreshingly citrus flavor.

Finally, garnish it with chopped scallion and sprinkle on Japanese seasonings such as Furikake & Shichimi Togarashi. And if you have some macadamia nuts, you can certainly throw those in too.

Now it’s your turn to add your personal variation of poke to the mix. When you do, take a picture and let us know on Instagram. Can’t wait to see what you create!

Vegetarian Poke Bowl

by Season with Spice

Serves 2

Ingredients:

2 servings of cooked brown rice, or sushi rice

2/3 block firm tofu – drain well & cut into 1 inch cubes

1/2 cup edamame – cooked

1/2 cucumber – halved & sliced

1 avocado – peeled, pitted, and sliced/ cubed

A handful of arugula or mizuna leaves (or microgreens)

Toppings:

1 scallion – sliced

Dashes of Shichimi Togarashi (Japanese Seven Spice)

Dashes of Furikake (Japanese Seaweed Seasoning)

Homemade Ponzu Dressing:

2.5 tbsp olive oil

2 tsp toasted sesame oil

2 tbsp yuzu juice, or a combination of lemon & lime juice

1 tbsp rice vinegar

1 tbsp mirin

1/4 tsp finely grated fresh ginger (optional)

2 tsp honey

2 tsp soy sauce or tamari

Method:

1. Prepare the rice and all the rest of the ingredients.

2. In a small bowl, combine the sauce and whisk well. Have a taste and adjust seasonings if desired.

3. To assemble, first place the rice into your serving bowls. Arrange the remaining ingredients on top. Garnish with scallions, Shichimi Togarashi and Furikake. When ready to eat, pour the sauce in, and toss to mix well. Enjoy!

Bok Choy Muchim (Korean Bok Choy Salad)

2016-05-14T12:48:00.000-07:00

What is Muchim?

Muchim means salad in Korean. They often grace the table as cold-dish appetizers in a spread to start out your meal. What makes these Korean salads truly stand alone – sometimes even outshining the main dishes – is that they are dressed with lip-smacking, umami-flavored sauces made with a variety of essential Korean seasonings like gochujang (Korean red chili paste) and doenjang (Korean fermented soy bean paste).

Some of the popular muchim include oi-muchim (spicy cucumber salad), kongnamul muchim (soybean sprouts salad), pa muchim (scallion salad), and golbaengi muchim (the ultimate muchim made with squid, sea snail, pollack and an assorted mix of vegetables).

Or my personal favorite, this Korean Bok Choy Salad Seasoned with Soy Bean Paste, also known as Bok Choy Muchim.

For this Bok Choy Muchim, the tender green leaves of baby bok choy get a quick blanch in boiling water. Just cooked long enough to dispel the bitter notes from the rawness of the greens, without overcooking them where they lose their tender-crisp.

Once the bok choy is blanched, it is coated well with a sweet & spicy sauce made from a mixture of Korean fermented bean paste (doenjang 된장), Korean red chili paste (gochujang 고추장), soy sauce, scallion, finely chopped garlic, a few drops of toasted sesame oil, and our Spicy Korean Chili Seasoning.

Robust in flavor, this Bok Choy Muchim makes a perfect accompaniment to Korean BBQ dishes such as bulgogi or kalbi.

For a weeknight meal, I also love serving this muchim as a side dish to go with brown rice and a Korean-style omelette or fried egg. It also goes really well with a simple soy-glazed salmon.

Bok Choy Muchim (Korean Bok Choy Salad)
by Season with Spice

Ingredients:
5 heads (about 1 lb) of baby bok choy – ends cut off, and stalks separated
2 tsp toasted sesame seeds

Dressing:
1 1/2 tbsp doenjang 된장 (Korean fermented soybean paste), or red miso paste
2 tsp Spicy Korean Chili Seasoning
1-2 tsp gochujang 고추장 (Korean red chili paste)
1 tsp soy sauce, or tamari
1 scallion – thinly sliced
1 tsp honey
1-2 cloves of garlic – finely chopped
2 tsp toasted sesame oil

Method:
1. In a mixing bowl, combine doenjang (or red miso paste), Spicy Korean Chili Seasoning, gochujang, soy sauce (or tamari), scallion, honey, garlic, and toasted sesame oil. Mix well and set aside.
2. Bring a pot of water to a boil. Blanch the bok choy for about a minute until the white stalks just begin to wilt. Drain well and rinse in cold water to stop the bok choy from continuing to cook.
3. With your hands (wear disposable plastic gloves), gently squeeze out any excess water from the bok choy. Add them into the mixing bowl, and then using your hands, gently toss them until very well coated. Sprinkle with toasted sesame seeds and enjoy!

Kimchi Cauliflower Fried 'Rice'

2016-04-27T13:08:00.000-07:00

The day after I learned about the link between pregnancy & Type 2 diabetes, I was in my kitchen processing cauliflower into rice.

Oh, how the health of our bodies can turn our kitchens upside down!

I was helping a friend a few years ago, who during her second trimester, was diagnosed with Type 2 diabetes. She was a very healthy eater already, but the doctor advised her to cut down on carbohydrates like cereal and rice to regulate her blood sugar. Rice was a staple of her diet, so she asked me for help to find her a substitute. So a day later, I was busy chopping and transforming cauliflower into rice.

Cauliflower as an alternative to rice? I was skeptical that it could stand in for fluffy rice. But to my surprise, cauliflower ‘rice’ turned out to be delightful, and I started to incorporate it into more of my meals like in this recipe for spicy, tangy Kimchi Cauliflower Fried Rice.

Cauliflower rice is not only an excellent carb-free recipe, but using cauliflower as ‘rice’ also adds good doses of vitamin C & K, dietary fiber, omega-3, folate, potassium, and other antioxidants.

There is a drawback though. And that’s cauliflower is definitely more bland than rice. Easy fix! Just make the meal more flavorful with the right aromatics, spices, and ingredients. One of my favorite additions is to pair cauliflower rice with the sourish, tangy, good-for-your-gut kimchi.

I promise this Kimchi Cauliflower Fried Rice is easy to cook up. Here are some tips to get you started:

Cauliflower: to shorten the prep time, chop the cauliflower the night before or even the week before. Just chop it up in a food processor until it looks like couscous, and then freeze it until you’re ready to cook.

Kimchi: cooking kimchi mellows the flavor, so this is a good recipe for people who struggle with the pungency of the fermented dish, yet still want to incorporate it into their diet. I used a mix of kimchi (daikon kimchi, bok choy kimchi and napa cabbage kimchi), but feel free to keep it simple with just cabbage kimchi and cut the amount down if desired.

Vegetables: this is a great way to add in some dark, leafy greens to your meal. Spinach, thinly sliced kale, swiss chard, bok choy, tatsoi, radish greens - they are all wonderful additions.

Protein: for a vegetarian option, you can add in tofu or a fried egg. Otherwise, you can throw in some shrimp or shredded chicken.

Toppings: garnish with scallion greens, sliced radish, and furikake. Or simply sprinkle with sesame seeds. Have fun with whatever toppings you have ready in the kitchen.

Kimchi Cauliflower Fried Rice
by Season With Spice
Serves 2-3

Ingredients:
1 small head of cauliflower – separated in small florets
2 tbsp vegetable oil
2 large cloves of garlic – minced
2 scallions – thinly sliced (separate white and green parts)
1 tbsp soy sauce, or tamari
1-2 tsp of Season with Spice’s Korean BBQ Blend
1/2 cup to 1 cup kimchi – chopped
2 cups of baby spinach (or your choice of leafy greens)
Pinch of salt to taste
2 tsp toasted sesame oil

Suggested toppings:
Thinly sliced radish
Fried eggs
Japanese Seaweed Seasoning (Furikake)

Method:
1. Add cauliflower florets into a food processor to chop to the size of rice grains or couscous. Set aside.
2. Heat a wok or large skillet over high heat. Once hot, add in the oil, garlic, and scallion whites. Stir-fry until aromatic, about 30 seconds. Add in cauliflower ‘rice’ and stir-fry until the cauliflower begins to soften, about 3 minutes. Add in soy sauce and our Korean BBQ Blend. Continue to stir-fry for another 2 minutes. If it gets too dry, add in one or two splashes of water. Mix in the kimchi, and give everything a few quick tosses. Add in your greens and continue to cook until the greens just begin to wilt. Turn fire off, and add in the toasted sesame oil, and a pinch of salt. Have a quick taste and adjust any seasonings if desired.
3. Dish out into each serving bowl. Top with scallion greens, sliced radish, fried eggs (if using), and some Japanese Seaweed Seasoning (Furikake). I also love serving some kimchi on the side. Enjoy!

Tomato & Shrimp Curry

2016-04-20T14:07:00.002-07:00

I love it when customers tell me how pleasantly surprised they are to try out a recipe that may look complicated, but turns out to be simple to pull together. Today’s recipe – Tomato & Shrimp Curry - is one of those that is full of big, bold flavors yet easy enough to master.

Juicy, succulent shrimp, cooked gently in a tomato base, spiced with aromatic shallots, ginger, and garlic, along with our handcrafted Sweet & Spicy Curry Powder. All those wonderful flavors meld in the hot skillet to achieve that sweet, tanginess with a hint of spice.

This recipe for Tomato & Shrimp Curry goes so well with basmati rice or Indian flat bread (naan or chapati). Add a dollop of yogurt on the side too. And if you have it ready, some delicious coconut chutney to round out the flavor.

If you have time, add a very simple salad to enjoy with the curry, like this Pineapple & Cucumber Salad.

When you’re tired of pizza or taco night on the weekend, swap it for this Tomato & Shrimp Curry. It makes a special date-night dinner, or a fun meal for the family to enjoy Indian flavors.

Tomato & Shrimp Curry
by Season with Spice
Serves 4

Ingredients:
2 tbsp coconut oil
2 shallots – minced
4 cloves of garlic – minced
1 tbsp freshly grated ginger
1 red serrano or jalapeno chili pepper – finely chopped (optional)
2 tsp to 1 tbsp of Season with Spice’s Sweet & Spicy Curry Powder
1 can of diced tomatoes (28oz) – I used Muir Glen Organic brand
2 tsp raw sugar
2 tsp apple cider vinegar
2 tsp Worcestershire sauce
1.25 lb of jumbo raw shrimp, peeled and deveined
1/4 cup water
Salt to taste, if desired
Lime juice
A handful of fresh cilantro

Method:
1. In a large skillet, heat oil until hot. Add in shallots, and sauté for a minute until it begins to brown. Add in garlic, ginger, and chili pepper (if using), and cook for another minute. Add in our Sweet & Spicy Curry Powder, stir well, and continue to sauté for another 30 seconds. Add in the tomatoes, followed by the sugar, vinegar and Worcestershire sauce. Cook over medium-high heat for a minute. Then simmer for 6-8 additional minutes, stirring occasionally, until the tomatoes are cooked down and begin to thicken. Have a quick taste. Adjust any seasonings, if desired.
2. Add in the shrimp, and stir to coat well. Then pour in the water, and cook over medium-high heat for about five minutes, until shrimp turns opaque. Season with salt if desired. Squeeze in some lime juice. Remove from heat. Garnish with cilantro. Serve with basmati rice or naan bread, along with yogurt and salad (and coconut chutney if you have it).

Slow Cooker Hoisin Five-Spice Beef with Broccoli

2016-04-09T12:40:00.001-07:00

Beef & Broccoli is a classic combination in Chinese cooking. Usually it’s stir-fried, but for a healthier version, I like to steam the broccoli and use a slow cooker for the beef. You use less oil and the beef gets so melt-in-your-mouth tender. (You’ve probably tried beef & broccoli from a take-out before and had a hard time chewing through the tough, stir-fried meat. Not something you have to worry about if you are slow cooking the beef at home).

This Slow-Cooker Hoisin Five-Spice Beef with Broccoli recipe is easy to cook up, but you’ll just need a good range of ingredients from your Asian pantry. The sauce is a mix of hoisin, soy sauce, rice wine, toasted sesame oil, rice vinegar, Sichuan Chinese Five Spice, and a few more basic ingredients like cornstarch, sugar, garlic, and chicken or beef broth. It’s a delicious combination that you can use to flavor all sorts of beef, chicken, or pork dishes in your slow cooker.

If you have the time, add the extra step of browning the beef and onion in a skillet before adding them into the slow cooker. This step will give the meat a rich, caramelized flavor that you can’t achieve by just cooking it in the slow cooker.

When the beef is ready to eat, steam the broccoli (best way to lock in its nutrients) or give them a quick blanch. Then add the broccoli and the Slow-Cooker Hoisin Five-Spice Beef in to a bowl of white or brown rice. Enjoy!

Slow-Cooker Hoisin Five-Spice Beef with Broccoli
by Season With Spice
Serves 4

Ingredients:
1 lb flank steak (or sirloin or tri-tip steak) – thinly sliced against the grain
1 medium yellow onion – thinly sliced
Toasted sesame seeds, to garnish

For the Hoisin Five-Spice Sauce:
2 tbsp soy sauce
2 tbsp hoisin sauce
1/4 cup chicken or beef broth
1/4 tsp Season with Spice’s Sichuan-style Chinese Five Spice
1 tsp sugar
2 tsp cornstarch
1 tbsp rice wine
1 tbsp rice vinegar
Freshly ground black pepper
2 tsp toasted sesame oil
2 garlic cloves – minced

Method:
1. If you have time, brown the beef and onions on the stove before adding them into the slow cooker. You can skip the browning process, but it adds a nice, rich caramelized flavor that you can’t get by just cooking the beef and onions in the slow cooker.
2. In a small bowl, combine all the ingredients for the sauce and mix well.
3. Pour the hoisin five-spice sauce over the beef and onions in the slow cooker. Toss to coat.
4. Cover and cook on low for 4 hours, or until the beef is tender to your preference. Serve with steamed rice and broccoli. Garnish the beef with toasted sesame seeds if desired.

Radish, Asparagus, and Edamame Stir-Fry

2016-03-29T14:22:00.001-07:00

Only 2.7% of Americans have a “healthy lifestyle”, which contributes to a “lower risk of cardiovascular disease as well as many other health problems, such as cancer and type 2 diabetes.”

That’s according to a recent study published in the journal Mayo Clinic Proceedings. Researchers from Oregon State University and the University of Mississippi examined adults and evaluated them on four basic criteria:

1. Healthy diet

2. Moderate exercise (150 minutes/week)

3. Body fat percentage

4. Non-smoker

The results – “A total of 71% of adults did not smoke, 38% ate a healthy diet, 10% had a normal body fat percentage, and 46% were sufficiently active. Only 2.7% of adults had all four healthy lifestyle characteristics, while 16% had three.”

The results will probably surprise us all in one way or another. I was disappointed to read that 30% of adults still smoke, but I was actually encouraged to see that almost 40% of adults are eating a healthy diet. I’m sure that trend has been moving up recently with so much more information about the foods we consume and how they affect our bodies.

I’m happy that the researchers listed a good diet as the first metric since that is definitely where a healthy lifestyle begins. If you are already eating a diet rich in vegetables and whole grains, then it is natural for you to start changing other aspects of your life – from quitting smoking to exercising regularly to getting more sleep.

We all have our own ideas of a healthy diet, which is perfectly fine because no one exact diet will work for all of us. Our bodies are unique, our ages vary, and our occupations and lifestyles may be completely different.

But there are some simple practices to follow to create a better diet, or to make your diet even healthier. If you’ve been following along for awhile, you know that my recipes generally follow the rule of - more veggies, less meat. Meat plays a supportive role in most of my dishes by adding flavor and some protein. I always start preparing a meal with a mix of fresh vegetables and then work from there.

With spring in the air, and gardens ready to be planted, this is the best time of the year to improve your diet by incorporating more fresh vegetables into your lunches and dinners.

Try out this simple Radish, Asparagus and Edamame Stir-Fry recipe. It’s delicious and packed full of nutrients and antioxidants.

Asparagus is rich in fiber, folate, and vitamins. Radishes are also a good source of fiber & folate, as well as Vitamin C and potassium. Edamame (young soy beans) are high in protein, iron, fiber, magnesium, and essential amino acids. It’s a powerful combination that I guarantee will kickstart a healthy lifestyle.

If you have time, I love serving this Radish, Asparagus and Edamame Stir-Fry with miso-glazed salmon and brown rice. But if you want a fast lunch or dinner, just toss it with soba or green tea (cha) soba. Enjoy!

Radish, Asparagus, and Edamame Stir-Fry
by Season with Spice
Serves 3-4

Ingredients:
1 tbsp oil
3 cloves of garlic – minced
1 lb asparagus – trimmed & sliced diagonally into 3-inch length pieces
2 bunches of radishes – trimmed and halved or quartered
1 cup shelled edamame (thawed, if using frozen)
2 tsp toasted sesame seeds

Sauce:
1 tbsp soy sauce, or tamari
2 tbsp mirin
2 tsp rice vinegar
1 tsp of Season with Spice’s Korean BBQ Blend
1 tsp toasted sesame oil

Method:
1. In a small bowl, combine the ingredients for the sauce and whisk well.
2. Heat a wok or skillet over high heat. Swirl in the oil to coat the bottom. Add in garlic, and stir-fry for just about 20 seconds, or until fragrant. Add in asparagus and cook for 2 minutes. Then add in radishes and cook for another minute. Add in edamame and continue to stir-fry for another minute. Pour in the sauce and give everything a few tosses over high heat. The vegetables should remain crisp-tender. Dish out into your serving plate. Top with toasted sesame seeds and enjoy!

Japanese-style Pasta with Shiitake Mushrooms

2016-03-19T08:47:00.000-07:00

I wasn’t sure at first why my Japanese friends kept taking me for Italian food at chain restaurants like Saizeriya or Capricciosa, or one of the many Italian style cafes dotting Tokyo. I just assumed they wanted to play it safe and bring me somewhere I would be familiar with the flavors. When I suggested more local restaurants, they would oblige, but soon they stopped asking and we would just end up in front of an Italian restaurant at dinner time. They would smile, hold the door for me, and wave me in with an enthusiastic “Dozo” (please go ahead). I would bow my head slightly, and then embarrassingly say at the wrong time, “Itadakimasu” (Let’s eat).

It didn’t take long after for me to realize that I was having the exact opposite effect than what I initially thought. Take me out of the picture, and they were eating more Italian food!

Japanese love their Italian food. Luckily the portion sizes for Italian food are smaller in Japan, because afterwards, we would inevitably end up at an Izakaya – a casual style bar in Japan where everyone is drinking beer and munching on all sorts of snacks from tempura to ramen to yakitori (grilled chicken skewers).

This recipe for Japanese Pasta with Shiitake Mushrooms is a mash up of Italian & Japanese cuisines, and would fit right in on the menu at either at an Izakaya or a Japanese-style Italian restaurant. It’s a simplified version of a recipe from Mark Robinson’s Izakaya: The Japanese Pub Cookbook.

This vegetarian, Japanese pasta – light on the sauce and heavy on the mushrooms – is a great change up to the traditional tomato or cream based pastas. The sauce is a flavorful combination of sake, soy sauce, and mirin, and spiced with our Spicy Japanese Seven Spice.

I omitted the clams from the original recipe, and added in extra mushrooms – lots of shiitake & shimeji. If you have them, throw in some enoki, oyster, or wild mushrooms too.

Try this Japanese Pasta with Shiitake Mushrooms for a quick weeknight meal. And of course enjoy it with a can of cold Sapporo.

Japanese Pasta with Shiitake Mushrooms
Serves 4

Ingredients:
1 lb dried spaghetti or linguini
1 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves – minced
12-14 oz mixed mushrooms (I used a mix of shiitake & shimeji)
2 tbsp sake
1/4 cup soy sauce, or tamari
1 tbsp mirin
2 scallions – finely sliced
Dashes of Season With Spice’s Shichimi Togarashi (Spicy Japanese Seven Spice)

Method:
1. Cook pasta per package instructions (just until al dente). Reserve about 1/2 cup of pasta water. Drain pasta, transfer to a bowl, and toss with some olive oil. Set aside.
2. In a large saucepan or skillet, heat olive oil & butter over medium heat. When the butter begins to bubble, add in the garlic and cook until fragrant – about one minute. Add in the shiitake mushrooms and cook for 2-3 minutes. Then add in the shimeiji mushrooms and continue to cook until caramelized – another 3-4 minutes. Add in the sake, and cook for another minute.
3. Add in the cooked pasta along with 1/4 cup of pasta water. Season with soy sauce and mirin, and toss pasta to coat well. If you find the pasta a little dry, you can add in one or two more tablespoons of pasta water.
4. Dish out into individual plates. Top with scallions and Shichimi Togarashi.

Creamy Roasted Cauliflower Soup (Dairy-free)

2016-03-05T14:01:00.002-08:00

While we are patiently waiting for the bounty of spring produce to start brightening up the tables at our local co-op and farmers market, I’m still enjoying soup season on these lingering chilly days with this creamy, lightly spiced Roasted Cauliflower Soup.

Blended garbanzo beans (chickpeas) are the secret ingredient to making this creamy, buttery soup dairy-free. They also add a good source of protein and fiber, and give some bulk to the soup, so you can enjoy it as a full meal.

Don’t let the mild color fool you. This Creamy Roasted Cauliflower Soup is packed with flavor from sweet, sautéed onions to freshly grated ginger, from warm bay leaf to a half spoon of our handcrafted Sweet Curry Powder.

When cooking, start with a small amount of curry powder. You just want to enhance the flavor of the soup, without overpowering the sweet, roasted flavor of the cauliflower.

Once the soup is cooked and blended, ladle out into each soup bowl. Then get your toppings ready. I like to add a few pieces of roasted cauliflower, as well as toasted cashews or almonds, fresh parsley, and a swirl of olive oil or hemp oil.

Warming and satisfying, this Creamy Roasted Cauliflower Soup makes a perfect dinner with a side of toasted French bread or pita bread for dipping.

Creamy Roasted Cauliflower Soup (dairy-free)
by Season With Spice
Serves 3-4

Ingredients:
1 large head of cauliflower – cut into florets
1 tbsp coconut oil
1 yellow onion – diced
2 garlic cloves – minced
1 tsp freshly grated ginger
1 bay leaf – torn into half
1/2 tsp of Season with Spice’s Sweet Curry Powder
25oz can of garbanzo beans – rinsed and drained
5 cups vegetable broth (I used low sodium)
3/4 tsp salt, or to taste
Freshly ground black pepper, to taste
Parsley for garnish
Toasted cashews or almonds (optional)

Method:
1. Preheat oven to 425F. Place cauliflower florets on a baking sheet. Drizzle on some olive oil and toss to coat the cauliflower. Lightly sprinkle on sea salt. Roast for 25-30 minutes (turning over once), until the florets are tender and lightly charred. Reserve a few roasted florets for garnishing the soup later.
2. In a large soup pot, heat 1 tbsp coconut oil. Add in onion and cook over medium heat until onions begin to soften. Add in garlic, ginger and bay leaf, and continue to cook for another minute. Stir in curry powder until well mixed. Add in roasted cauliflower, garbanzo beans, and vegetable broth. Season with salt, and bring it to a boil. Reduce heat to medium-low, and simmer for about 10 minutes. Turn heat off and allow soup to slightly cool for it to be transferred to a blender.
3. In a blender, puree the soup in batches until smooth (or to your preferred consistency).
4. Return the soup to the pot and re-warm over medium heat for about 3-5 minutes. Add in a half cup of water if you like the soup to be thinner. Taste and adjust any seasonings if desired. Ladle the cauliflower soup into each bowl. Season with freshly ground black pepper and top it with parsley, roasted cauliflower florets, and toasted cashews. Enjoy!

Store Closing

2016-02-29T08:54:00.000-08:00

We wanted to let you all know that we will be closing our walk-in and online spice shop.

Thank you for supporting us on this journey! From the bottom of our hearts, thank you. Many of you followed along from the very start of our website. Many of you took time to spread the word about us on social media and with your friends and family. Many of you ordered spices so many times that it could only mean you just wanted to help our small business, and to see us succeed. And that’s what made this such a difficult decision.

We opened the spice shop with the excitement to create something new, share our passion for Asian culture & foods, encourage healthy eating, and to give everyone fun, flavorful ideas for dishes to cook up at home. The spice shop gave us the means to do that full-time, and to connect with you even if it was just sending you a small package in the mail with a simple thank you note.

There were many surprises along the way, but we never expected so much kindness from people we had never met from all corners of the country and from around the world. All the sweet messages, writing to us about a recipe your family enjoyed, or a spice blend that you loved. We appreciated every kind word, and every thank you. But we are truly the thankful ones for your support of us and our little shop over the last few years.

We want to apologize to those of you who had contacted us with your suggestions and requests, whether it was for bulk or wholesale orders, or just a great product idea. We always appreciated you reaching out to us. We just never had the capacity to grow, working out of our small store and having to blend and package spices in a rented commercial kitchen.

We will close the shop, but our recipe website will still be up, along with our social media accounts. We are not certain what the future holds just yet – for our work or for the website. We will most likely keep posting an occasional new recipe on the site, along with any updates. And for work, well, if anyone else has run your own business, and then headed back to normal employment, we would love to hear your thoughts about your experience.

Our spices and jars are getting low right now, so if you would like to place another order, we would recommend doing so as soon as possible. We will most likely run out of the most popular items shortly.

Thank you again for everything!

Sincerely,
Reese & Mark

Pan Fried Tofu with Spicy Korean Sauce

2016-02-27T09:25:00.000-08:00

2 simple ways to get anyone to like tofu? Pan fry it and smother it in a spicy Korean sauce.

If you are working toward a more plant-based diet, or if you are just looking to incorporate something new and fun into your family’s dinner that is both healthy & delicious, try out this Pan Fried Tofu with Spicy Korean Sauce (dubu buchim yangnyeomjang).

As I’ve mentioned before, keep a few blocks of tofu in your kitchen. I like to keep a mix of firm & extra-firm regular tofu (refrigerator), and silken tofu (cupboard) for different recipes. It’s great to have access to a delicious plant-based protein whenever you need it for a quick dinner.

Once you stock up on tofu in your kitchen, I have a lot of tofu recipes on the website for you to try. If you or your family are brand new to eating tofu, I recommend starting out by frying it up – try deep frying silken tofu with panko and dipping it in a savory sauce, or this recipe of pan frying extra firm regular tofu and topping it with a spicy Korean sauce.

Pan frying is the healthier alternative to deep frying, as well as easier to cook and less messy to clean up. That’s why I tend to make this Pan-Fried Tofu with Korean Sauce at least once a week.

The dish also makes a great appetizer, or a side with just about any Asian-style meal. It’s so much fun to eat a square of tofu covered in chili seasoning, garlic bits, scallions and sesame to really kick-start your palate, so your first bite of the meal is just as good as the last.

I usually enjoy this Korean pan-fried tofu with brown rice and a bowl of miso soup (with bok choy). If I have time, I will also cook a simple stir-fried greens to make a wonderfully well-balanced, plant-based dinner.

Pan Fried Tofu with Spicy Korean Sauce (Dubu Buchim Yangnyeomjang)
by Season with Spice
Serves 2-3

Ingredients:
1 block (14oz) extra firm regular (non-silken) tofu – drained well* and sliced into 1/4" thick squares
1 tbsp oil
1 scallion – finely chopped
1 tbsp toasted sesame seeds

For the sauce (yangnyeomjang):
2 tbsp soy sauce
2 garlic cloves – minced
2 tsp of Season with Spice’s Spicy Korean Chili Seasoning
1 scallion – finely chopped
2 tsp rice vinegar
2 tsp honey
2 tsp toasted sesame oil
1 tsp plum jam or apricot jam (optional)

Method:
1. In a small bowl, combine all the ingredients for the sauce. Whisk well and set aside.
2. Heat a cast-iron pan until hot. Add in oil, and swirl it around to coat the bottom of the pan. Place the tofu carefully in one single layer. Over medium heat, cook without stirring for about 4-5 minutes, or until the tofu turns golden brown. Turn the tofu over, and repeat. Transfer the tofu to your serving plate.
3. Spoon the sauce over the tofu. Sprinkle chopped scallion and toasted sesame seeds over the top, and enjoy!

How to drain & press the tofu:
Remove tofu from the container, and drain out as much liquid as you can. Then place it on a chopping board for 15-20 minutes (the longer it sits, the more liquid will drain out). Use paper towels to gently press out any remaining liquid and to wipe the dry before slicing the tofu.

Asian Citrus Cabbage Slaw

2016-02-20T09:40:00.000-08:00

Too many gray days in a row really has a way of brightening up my kitchen. Without the sun shining outside to warm me up, I gather a rainbow of colors from the refrigerator to lift my spirits.

Purple cabbage, red and yellow bell peppers, vibrant orange carrots and juicy tangerines, fresh green Napa cabbage, cilantro, and scallions.

An array of vivid veggies, fruit, and herbs to create this feel good Asian Citrus Cabbage Slaw.

Always think colors when making a salad. Those bright pigments in vegetables are known as carotenoids, which include beta-carotene in carrots and lycopene in bell peppers and tomatoes. These carotenoids act as antioxidants to boost your immune system to keep you healthy right now during the peak of the flu season.

Enjoy this Asian Citrus Cabbage Slaw as a side with pan-seared/roasted salmon or white fish.

Asian Citrus Cabbage Slaw
by Season With Spice
Serves 4-6

Ingredients:
2 cups thinly shredded purple cabbage
2 cups thinly shredded Napa cabbage (or savoy or green cabbage)
1 carrot – julienned
1 red pepper – sliced into thin strips
1 yellow pepper, sliced into thin strips
1 orange pepper – sliced into thin strips
1-2 tangerines (or your choice of sweet orange) – cut into small chunks
2 scallions – sliced diagonally
2 tbsp coarsely chopped cilantro
2 tbsp toasted white sesame seeds
2 tbsp unsalted chopped cashews

Dressing:
2 tbsp olive oil or grapeseed oil
1 tbsp toasted sesame oil
2 tsp soy sauce, or tamari
2 tbsp rice vinegar
1 tbsp maple syrup
Juice from the tangerine or orange
1/2 tsp of Season with Spice’s Spicy Japanese Seven Spice (Shichimi Togarashi)

Method:
In a large salad bowl, combine the ingredients for the dressing, and whisk well. Add in the purple cabbage, Napa cabbage, carrot, peppers, and tangerine. Toss to combine. Top with scallion, cilantro, sesame seeds, and chopped cashews. Give everything another gentle toss. Enjoy!

Notes:
If you’re planning to serve the cabbage slaw later, you can prepare the dressing separately in a small bowl and pour in the dressing only when you’re ready to serve.

Shrimp Lo Mein

2016-02-13T07:17:00.000-08:00

There’s no excuse this Sunday not to celebrate Valentine’s Day. That’s because it’s your birthday too! Chinese legend has it that humans were created on the 7th Day of the Lunar calendar. So on the 7th Day of Chinese New Year – known as “Human Day” or Renri 人日 – we celebrate everyone’s birthday.

Since symbolism is always on the plate during Chinese New Year, I chose to feature this recipe of Lo Mein 捞面 with long strands of noodles. Noodles represent longevity in Chinese culture – a welcome wish on all of our birthdays.

Lo 捞 in Cantonese means ‘to stir’ or ‘toss up’. An act that correlates with well wishes in Chinese culture. So as you cook up this lo mein on the 7th Day of Chinese New Year, and stir & toss the noodles high up in the air, make all your wishes for the upcoming year (just like you’re blowing out candles on your birthday cake).

In this Lo Mein recipe, fresh wheat noodles are stir-fried with shrimp and a medley of vegetables in a rich savory sauce. You can use any choice of protein or keep it simple with just the vegetables.

To get you started, here are some quick tips for a successful lo mein:

1. Type of noodles: Fresh white wheat noodles are best for lo mein, but they may not be readily available near you. Alternatively, you can use dried lo mein noodles, or even spaghetti. (Depending on the noodle type, you may want to toss them with some sesame oil after cooking and draining the water. This will help prevent the noodles from sticking.)

2. Do not overcook the noodles. You want the noodles to have some bite, so cook them until just al dente, as you will be stir-frying them later.

3. Prep the vegetables ahead to optimize your workflow. Most of the work in this recipe involves cutting vegetables, so you can save a lot of time if you get that done beforehand. I like to cut veggies at the beginning of the week, so a recipe like this only takes 15 minutes to cook up when I’m busy during the week.

4. Cook meat first, then veggies. Start by stir-frying the meat and then placing it aside while you cook the vegetables (don’t overcook the meat as you will be adding it back into the wok to cook a little more at the end of the process). Cook vegetables quickly to keep them crunchy.

5. Do not overcrowd your wok. If you’re cooking for more than 4 people, I suggest cooking the noodles in batches so all ingredients are evenly cooked.

6. Use both hands to stir-fry. You want to work fast stirring and tossing all the noodles and ingredients, so I recommend using a spatula in one hand, and chop sticks in the other (or a spatula in each hand).

Shrimp Lo Mein Recipe
by Season With Spice
Serves 4

Ingredients:
1 lb fresh white noodles or lo mein egg noodles (or spaghetti)
2 tbsp peanut oil
2 garlic cloves – minced
2 tsp freshly minced ginger
20 - 24 jumbo shrimp
2-3 scallions – cut into 2-inch pieces, then white and green parts separated
5 oz sliced mushrooms (button, cremini, or shiitake mushrooms)
A handful of sugar snap peas – trimmed
1 carrot – julienned
1 red or yellow bell pepper – julienned (I used a mix)
1 cup sliced Napa cabbage
One or two splashes of Shaoxing rice wine, or dry sherry
A large handful of leafy greens (bok choy, baby spinach, or any Chinese greens)
Chili oil or sriracha sauce, to serve on the side

Sauce:
2.5 tbsp soy sauce
2 tsp dark soy sauce
2 tsp oyster sauce
1/2 tsp sugar (optional)
1/8 tsp of Season with Spice’s Sichuan-style Chinese Five Spice
1 tbsp rice vinegar
2 tsp toasted sesame oil

Method:
1. In a large pot, bring water to a boil and cook the noodles according to package instructions. Cook until al dente, then drain and rinse under cold water. Give the colander a few good shakes to prevent the noodles from clumping, and then set aside.
2. While the noodles are cooking, prepare the sauce by combining all the ingredients in a small bowl. Whisk well.
3. Heat wok over high heat. When the wok is hot, swirl in 1 tbsp of oil to coat the bottom. Add in half of the minced garlic and ginger, and stir-fry until aromatic, about 30 seconds. Add in the shrimp, and cook until they just start to turn pink and opaque, about 2-3 minutes. Transfer the shrimp to a plate, and set aside.
4. Swirl in another tablespoon of oil. Add in the rest of garlic & ginger, and also the mushroom slices and the white parts of the scallion. Stir-fry for about a minute. Add in sugar snap peas, and stir-fry over high heat for another minute. Add in carrots, bell peppers and napa cabbage. Continue to stir-fry for just about 2 minutes. Add in one or two splashes of Shaoxing rice wine or dry sherry. Give everything a quick toss.
5. Add in the bok choy (or other greens), and give it another quick toss. Then quickly loosen the noodles by giving the colander a good shake before you fold the noodles into the wok. Scoop and toss everything together. Return the cooked shrimp to the wok. Then pour in the sauce around the edges of the wok. Add in the green parts of the scallion. Continue to fold and scoop and toss over high heat until everything is coated well with the sauce. Add in one or two splashes of water if you like it to be more saucy. When the sauce cooks down and everything is well combined, dish out and serve.

8 Lucky Dishes for Chinese New Year

2016-02-08T19:10:00.002-08:00

Did you know that Chinese New Year lasts for two weeks? Feasting with family & friends is at the heart of this long holiday, so it’s best to pace yourself, squeeze in some exercise, and drink lots of tea for digestion. But still enjoy yourself because the fun of Chinese New Year is trying all the different dishes & snacks from contemporary creations, to the auspicious, traditional foods that usher in happiness and symbolize good fortune for the New Year.

This year is the Year of the Monkey. I just happen to be a monkey (you can check your Chinese Zodiac here), so I might indulge a little more this holiday. You don’t have to be Chinese to join in the fun, so if you’re up to trying out some auspicious foods for the Lunar New Year to increase your luck for 2016, and to just enjoy learning a new dish, here are 8 Chinese New Year recipes to get you started. Gan Bei 干杯 Cheers!

1. Yee Sang 鱼生 (Chinese New Year Prosperity Salad): This festive colored salad is commonly served on the 7th day of the New Year in Malaysia, Singapore, and Indonesia. Everyone will gather around the table, chopsticks in hand, and toss the Yee Sang ingredients up in the air, while saying Lo Hei (toss up), or any well wishes for the New Year. This recipe is my modern twist on the dish.

2. Dumplings: It’s just not Chinese New Year without the holiday’s most symbolic food – jiaozi or dumplings. Shaped like Chinese gold ingots or money bags, dumplings are eaten to bring you good fortune. That aside, dumplings bring deeper meaning as family members gather together to prepare and cook them, signifying the reunion of a family.

3. Stir-Fried Broccoli with Mushrooms: On the first day of Chinese New Year, many households will traditionally refrain from meat. Chinese believe that eating vegetarian dishes on the first day will cleanse their spirit and body, bringing longevity. It’s just like the global movement of Meatless Mondays, where people are starting out every week on a healthy note.

4. Sweet & Spicy Pineapple Prawns 金虾报喜 - This sizzling hot plate of Sweet & Spicy Pineapple Prawns is a Malaysian-Chinese dish, promising you lots of laughter (siu har har 笑哈哈), prosperity, and a happy belly!

5. Chinese Gourmet BBQ Pork Jerky (Bak Kua 肉干): There are long lines in Malaysia & Singapore just to buy this must-have Chinese New Year snack. Make it at home and find out why this is such a treasured treat. Best enjoyed on the second day of the New Year, after you’ve cleansed with all vegetarian meals.

6. Sesame Chicken Tangerine Salad: Resembling the bright orange of the sun, the Mandarin orange has long been associated in Chinese culture with the positive and generative force of nature. Whip up this chicken salad, and feel good by adding in lots of lots of juicy orange or tangerine slices.

7. Golden Roast Chicken with Orange Glaze – Oranges are aplenty for the holiday, so get creative and cook up this orange glazed roast chicken spiced with star anise, ginger, and cinnamon – spices commonly used in Chinese cooking.

8. Bubur Cha Cha – Celebrate Chinese Valentine’s Day (the last day of the New Year) with this unique coconut milk dessert made with yam, sweet potato, black-eyed peas, and banana. It’s enjoyed in Malaysia & Singapore to symbolize a fruitful, sweet year ahead!

Chinese Chicken Lettuce Cups

2016-02-01T17:24:00.003-08:00

Coincidentally, American and Chinese families will both be celebrating this Sunday night with a feast. And for Chinese families living in the US, a fusion feast of Super Bowl snacks and traditional Chinese New Year dishes.

Sunday night is the eve of Chinese New Year (or Spring Festival 春节), where Chinese families like mine back in Malaysia will come together for a “reunion dinner”. Since I won’t be back this year, and most likely be watching the Super Bowl that night, I decided to make a fun, finger-foods dinner for Chinese New Year with these Chinese Chicken Lettuce Cups.

Even if you’re not celebrating Chinese New Year, these chicken lettuce cups are a great way to change things up this Super Bowl, and give yourself and your guests a healthier option. They’re delicious with a cold beer too!

For these Chinese Chicken Lettuce Cups, start by stir-frying chicken with a colorful mix of red & orange bell peppers and cucumber, in a savory homemade sauce – spiced with our handcrafted Penang-style Chinese Five Spice.

That’s it for cooking. Just take out separate dishes for the toppings – chopped cashews, scallions, and shredded carrot. And a plate for fresh green butter lettuce leaves. Lettuce symbolizes Spring on the Chinese New Year table, which I’m sure we’re all wishing for earlier this year!

While lettuce itself symbolizes Spring, the act of bundling food into a lettuce cup represents having a child soon. So anyone wishing to have a baby this year, making these lettuce cups may just be the meal to start out your New Year.

Whether you’re celebrating with family and friends for Chinese New Year or the Super Bowl or both, may these auspicious Chinese lettuce cups bring you lots of luck for yourself, for your family, and for your football team!

Gong Xi Fa Cai – wishing you a very Happy Chinese New Year!

Chinese Chicken Lettuce Cups
by Season with Spice
Makes 8-10 lettuce cups

Ingredients:
1 head of butter lettuce – leaves washed and separated
1 cup unsalted cashews - chopped
2 medium carrots – julienned into thin strands

For the sauce:
1 tsp soy sauce
2 tsp oyster sauce
1/2 tsp of Season with Spice’s Penang-style Chinese Five Spice
1/2 tsp sesame oil
2 tsp sweet chili sauce, or Sriracha sauce
1/8 tsp of Season with Spice’s White Pepper, or to taste

Filling:
1 tbsp peanut oil
2 garlic cloves – minced
1 tsp of grated fresh ginger
2 scallions – chopped, and separated into green and white parts
1 lb boneless chicken thighs or chicken breasts – diced into small cubes
2 small red & orange bell peppers – diced
1/2 cup cucumber – diced

Method:
1. In a small bowl, combine the sauce ingredients. Whisk well and set aside.
2. Heat a wok or large frying pan over medium-high heat. Swirl in oil to coat all sides of the wok. When the oil is hot, add in garlic, ginger, and the white scallion pieces. Stir-fry for just a few seconds, or until aromatic. Add in the chopped chicken pieces, and stir-fry over high heat until almost cooked though. Add in the bell peppers and continue to cook for another minute. Add in the sauce. Give everything a few tosses to combine. Stir-fry until the sauce has cooked down and coated everything nicely. Remove from heat. Have a quick taste and adjust any seasonings if desired. Add in the diced cucumber, and toss again to combine. Dish out in a serving bowl.
3. On the table, place out separate dishes of lettuce leaves, the stir-fried chicken & vegetables, chopped cashews, julienned carrots, and the green scallion pieces. Then have the family or your party guests make their own lettuce cups.

Just a Quick Update on Store Closing

2016-02-01T16:58:00.000-08:00

We are speechless...and sleepless.

Thank you for all the supportive messages! It was hard to hold back tears after hearing from so many of you, especially from those of you who shared your personal stories with us today. One especially sweet message was from a customer in New Hampshire who said, "I have your personal notes from my orders taped up inside my spice cabinet door." It is wonderful to know that our spice shop meant so much to so many of you (We wish we could give each one of you a hug for all your touching messages and emails! Even though a hug isn't possible, we promise to respond to each and every one of you as soon as we can).

When we sent out the closing store email last night, we thought we had planned it just right - 12 days left to sell our remaining spices. But last night, we were both in bed staring at the ceiling feeling overwhelmed with all the orders coming in, so Mark drove to the shop after midnight to figure out how many jars and spices we have left exactly. He came back and said, "Now I know what it's like to run a grocery store in Florida before a hurricane."

Our last 12 days of stock was sold out in 12 hours.

We will be living in the shop this weekend packing all the orders, and once the dust has settled, we will see what we have left. We know that many of you will just be reading this today, and we are already seeing emails asking if certain products will be back in stock. By the end of the week, we will send out one more update with details on what products are left for sale.

Thank you for being patient with us. It may be another sleepless night - not from the worry of running out of spices, but from an overwhelming feeling of gratefulness to you all.

Sincerely,
Reese & Mark

Soba Noodle Soup with Shiitake Mushrooms & Kale

2016-01-27T09:11:00.002-08:00

Whether you’re digging out of two feet of snow right now, or just had enough of winter already (that’s me), then daily bowls of nourishing, noodle soup are definitely on the menu during this last week of January.

Start with this Soba Noodle Soup with Shiitake Mushrooms & Kale.

The soup has a rich, earthy broth from cooking shiitake mushrooms in mirin, soy sauce, and fresh ginger. The sweet & savory flavors combine so well to create an irresistible winter soup.

Dried shiitake mushrooms are a must-have in your Asian pantry. I picked up a few bags from our local farmer’s market in the fall, and have been enjoying them in not only soup, but also stir-fries, braised dishes, and slow cooker meals like Slow-Cooked Five Spice Chicken.

For this Soba Noodle Soup recipe, you just need to reconstitute the dried shiitake mushrooms first, and then you’re ready for a quick prep of the broth.

Once the broth is flavorful and simmering gently, you can poach the eggs in the soup, and blanch the kale. Then transfer everything to each serving bowl of soba noodles and ladle the broth over. Finally, top it with fresh scallion and our Japanese Seaweed Seasoning (Furikake).

You’ll be surprised how fast everything comes together. It makes a great weeknight meal after work as a restorative & delicious soup to keep you healthy and happy on a cold January night.

Soba Noodle Soup with Shiitake Mushrooms & Kale
by Season with Spice
Makes 2 servings

Ingredients:
2 servings of soba noodles
1.5 cups of sliced dried shiitake mushrooms (or 5-6 whole mushrooms)
4 cups water
2 tbsp mirin
1.5 tbsp soy sauce
1-2 thin slices of fresh ginger
2 poached eggs or soft-boiled eggs (optional)
2 cups of thinly sliced lacinato kale (or other leafy greens such as bok choy or spinach)
1 scallion – sliced thinly
2 tbsp of Season with Spice’s Japanese Seaweed Seasoning (Furikake)

Method:
1. Give your dried shiitake mushrooms a rinse to remove any particles. Prepare a bowl of hot water and soak the sliced mushrooms for about 15 to 20 minutes, or until soft and pliable – it may take longer depending on the thickness of the mushrooms. (If using whole dried mushrooms, slice them after reconstituting). For more flavor, be sure to keep the water to add into the soup later.
2. Cook soba noodles according to package instructions. Drain and rinse under cold water to stop further cooking. Place soba noodles in each serving bowl.
3. Give the pot a quick rinse. Add in 4 cups of water, as well as the water used to soak the mushroom. Turn heat to medium-high, and then add in the reconstituted shiitake mushrooms, mirin, soy sauce, and ginger slice(s). Bring it to a boil, then lower the heat to keep it at a steady simmer for a few minutes. Have a taste of the soup and add in more mirin or soy sauce if desired.
4. Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. Cook for two minutes. Next, add in the sliced kale and gently submerge into the broth. Cook for another minute or two, until the whites of the eggs are completely set but the yolks are still loose.
5. Gently scoop out the poached eggs, kale, and shiitake mushrooms, and place over the noodles in each bowl. Ladle the soup over. Garnish with scallions, and season with our Japanese Seaweed Seasoning (one tablespoon for each bowl). Enjoy!

Easy Spicy Korean Chicken Stew (Dakdoritang)

2016-01-16T19:16:00.000-08:00

Savory, spicy chicken stew with a mix of hearty carrots, potatoes, onions, and cabbage, Dakdoritang (닭도리탕) is a Korean dish to warm the soul on a frigid, winter night.

I first tried dakdoritang on a winter night many years ago at a small restaurant in Seoul. I sat down on the wooden floor, cross-legged, with my heavy jacket still wrapped around me. The Korean auntie (bapsang) walked over and I excitedly pointed to the table next to ours. There was a large, shallow pot, resting on top of a hot stove, filled with delicious meat and vegetables soaking in a spicy, bubbling sauce.

When the dakdoritang was finally on our table, and the spicy, steam completely engulfed me, I took my coat off to let the heat in, and enjoyed one of my most memorable meals.

Now, whenever I have a craving for something comforting on cold nights like these in January, I always come back to this Spicy Korean Chicken Stew.

The dish typically uses a whole chicken, chopped up into pieces, and braised in a spicy sauce. That’s the best way to create a rich chicken broth for the stew, but those are for special weekend days when I have more time to prepare dinner. For this recipe, I sped up the process by using boneless chicken thighs – browning them first, and then simmering them in the stew.

Whichever method or ingredients you choose, I promise you this Easy Spicy Korean Chicken Stew will warm you from the top of your head, to the tips of your toes.

Easy Spicy Korean Chicken Stew (Dakdoritang 닭도리탕)
by Season with Spice
Serves 4

Ingredients:
1lb boneless, skinless chicken thighs – cut into large bite sized chunks
Vegetable oil
1 yellow onion – diced
2 large carrots – sliced into 1/2 inch pieces
2 cups chicken broth or kelp stock*
3 Yukon Gold potatoes – peeled and cut into large bite sized chunks
2-3 cups Napa cabbage (or green cabbage or Savoy cabbage) – roughly chopped
2 scallions – sliced diagonally

Marinade:
1/4 tsp salt (I used Himalayan Pink Salt)
2 tsp rice wine

For the sauce:
2.5 tbsp to 3 tbsp Korean chili paste (gochujang)
1 tbsp of Season with Spice's Korean BBQ Blend
2 tbsp soy sauce
2 tbsp rice wine
2 large garlic cloves – minced
1 tsp minced ginger (optional)
1 tbsp honey
1 tbsp toasted sesame oil
1 tsp fish sauce (optional)

Method:
1. Season the chicken with salt and rice wine. Set aside to marinate for 30 minutes, or overnight.
2. In a small bowl, combine all the ingredients for the sauce, and mix well. Set aside.
3. In a deep sauce pan or wok, heat a tablespoon of oil. Add in the yellow onion and cook until softened, but not browned. Turn heat to medium-high, and add in the chicken. Cook until brown on the edges – about 5-7 minutes. Add in the carrots and sauté for another 2-3 minutes. Finally, stir in the sauce and mix well.
4. Pour in the broth/stock over the chicken to just cover them. Add in the potato chunks, and bring everything to a boil over medium-high heat. Then reduce heat to low, cover pan, and simmer for about 18-20 minutes (depending on the size of the vegetables and meat, cooking time will vary).
5. After vegetables are almost tender, remove cover. Taste the stew, and adjust any seasonings if necessary. Turn heat up to medium-high and cook until sauce thickens to desired consistency.
6. Dish out, and garnish with scallion. Enjoy with steamed rice!

Notes:
- Kelp (or Kombu) stock is commonly used in Japanese and Korean cooking. To make a quick kelp stock for this recipe, place half a strip of kelp (gently wipe clean first) and 2.5 cups of water into a small pot. Bring it to a boil, and let simmer for 5-6 minutes over low heat. The stock is ready to use when it is a light golden color. Remove the kelp (you can save it to make more stock later, or to use in other dishes).

Thai Rice Noodle Soup with Chicken

2016-01-09T12:29:00.001-08:00

Shortly before Christmas, our mail carrier knocked on the door. He was holding a large Priority Mail box, which we recognized immediately as one of the bigger orders we had sent out the prior week. We both knew that the package must have been marked as non-deliverable by the post office, and was unfortunately sent back to us to correct the address and pay for shipping again.

But when Mark opened the package, he was shocked to see it filled not with spices, but with a variety of mason jars filled with delicious, homemade goodies. One of our amazing customers - Lynne from Wingshadow Helencia farm in California – had surprised us with all sorts of treats grown on her farm and created in her kitchen, from pickled okra to raspberry fig preserves, from green chili salsa to chipotle in adobo. And candied jalapeños, which are just the perfect addition to my recipe this week – Thai Rice Noodle Soup with Chicken.

[This bowl’s for you, Lynne. Thanks again for spicing up our dishes!]

The candied jalapeños are sweet and vinegary, with just the right amount of heat. I love them just as they are to give this Thai soup a punch of flavor. But I couldn’t help myself, so I also made a simple dipping sauce with them along with minced garlic and a little soy sauce.

You can make your own candied jalapeños to use in this dish and others. Try out this candied jalapeños recipe.

Once you have your candied jalapeños (you can keep it real simple and just use fresh jalapeno slices too), you are ready to cook up this Thai Rice Noodle Soup with Chicken.

Start with the broth. You can cook it up from scratch in under 10 minutes by just placing boneless chicken breasts in a pot of water along with aromatics & flavorings like garlic, green onion, fish sauce, white pepper, lime juice, and galangal powder. Essentially you are poaching the chicken while making the broth at the same time.

Blanch some baby bok choy or baby spinach to add some delicious greens to the soup. And then have fun adding in your favorite toppings like bean sprouts or sunflower sprouts, chopped peanuts, crispy shallots, and fresh herbs such as cilantro, Thai basil, or sawtooth coriander. I like to serve them on a side plate, so you can add a little bit of each as you slurp your way through the bowl. That way the herbs retain their freshness, and the crushed peanuts and bean sprouts stay crunchy.

This Thai Rice Noodle Soup is a bowl of contrasting textures and flavors, and is absolutely one of our favorites whenever we need a reset. It’s a wonderful dish to kick off a New Year of healthy eating!

Thai Rice Noodle Soup with Chicken
by Season with Spice
Serves 2-3

Ingredients:
1 package (14oz) thin rice noodles – fresh or dried
8 cups water
2 pieces (about 14oz) chicken breasts
4 large garlic cloves – lightly smashed
3 tsp of Season with Spice’s Galangal Powder
4 green onions – thinly sliced
4 tbsp fish sauce, or to taste
1/2 tsp white pepper, or to taste
Baby bok choy or baby spinach
Freshly squeezed lime juice

Suggested toppings/sides:
Pickled or candied jalapeño, or freshly sliced jalapeño or red chilies
Fresh cilantro, Thai basil, or sawtooth coriander
Lime wedges Bean sprouts or sunflower sprouts
Chopped peanuts
Crispy shallots

Method:
1. To speed up the prep time, use your kitchen scissors to cut the boneless chicken breast into large strips. Add them into a large soup pot, along with the water and smashed garlic cloves. Bring it to a boil over medium-high heat. Then reduce heat, and cook at a gentle simmer for 5-7 minutes, or until chicken is cooked through. While the broth is simmering, use a slotted spoon to skim off the fat as much as possible. When done, remove chicken from the pot and let cool on a plate (once cooled, shred the chicken into bite-sized strips).
2. In a separate pot, cook the rice noodles according to the package instructions. Then drain and rinse noodles in cool water for 30 seconds. Place the cooked noodles in each serving bowl.
3. Add the galangal powder, green onions, and shredded chicken into the broth. Stir and bring it to a boil again. Lower to a steady simmer, then season with fish sauce, white pepper, and lime juice. Taste & adjust seasonings if needed.
4. To cook the baby bok choy or baby spinach, place the greens on a ladle (hold them in place using chopsticks) and dip it into the soup for a quick blanch until the greens are just wilted. Remove, and place the greens into each bowl of noodles.
5. Finally, transfer the chicken pieces from the soup into each bowl of noodles. Then ladle the hot soup over. Enjoy!

Cooking Notes:
- If you have leftover chicken (poached, baked, or rotisserie chicken), you can basically skip Step 1, and then start cooking the soup in Step 3 using an equal ratio of ready-made chicken broth and water. For this short cut version, you can cook up the dish in well under 15 minutes.
- Depending on individuals, 1 package of noodles may serve 2 large bowls to 4 small bowls. If you prefer larger serving size, just add in more noodles. The amount of broth indicated in the recipe is sufficient for 4 bowls. Add in more broth if needed.

Thai Sriracha-Lime Spiced Nuts

2015-12-30T18:58:00.001-08:00

Before we ring in the New Year, I wanted to quickly share this recipe for Thai Sriracha Lime Spiced Nuts. They’re sweet, salty, citrusy, and have a kick of heat to jump start your New Year’s Eve party.

These addicting cashews, almonds, and pecans are coated with sweet honey & coconut sugar, and spiced with smoked serrano chili powder and the distinct citrus flavor of kaffir lime leaf powder.

Then after roasting until golden, but before cooling on the pan into crunchy clusters, sprinkles of sriracha-lime sea salt to give that tongue tingling savory flavor that’s so irresistible between sips of your favorite New Year’s drink.

Happy New Year everyone! Wishing you a healthy & happy start to 2016!

Thai Sriracha-Lime Spiced Nuts
by Season with Spice

Ingredients:
3 cups unsalted mixed nuts (I used almonds, cashews, and pecans)
1 tsp olive oil
3.5 tbsp honey
1.5 tbsp coconut sugar, or light brown sugar
1/2 teaspoon of Season with Spice’s Smoked Serrano Chili Powder
1.5 tsp of Season with Spice’s Kaffir Lime Leaf Powder
1/4 tsp of Season with Spice’s Sriracha Lime Sea Salt

Method:
1. Preheat oven to 325F. Lay a sheet of parchment paper over a baking sheet.
2. In a medium bowl, whisk together the olive oil, honey, coconut sugar/ light brown sugar, smoked serrano chili powder, and kaffir lime leaf powder. Add in the mixed nuts, and toss with a spatula until evenly coated. Spread the nuts evenly on the baking sheet. Sprinkle on the sriracha lime sea salt.
3. Place tray into the oven, and bake for 18-20 minutes, turning over once. Baking time may vary, but they’re done when they are fragrant and golden brown. Before the sticky coating cools, sprinkle on a little more sriracha lime sea salt. Once cooled, break the nuts into small clusters. You may want to gobble them up quickly, but the flavor comes out stronger the next day. Store in an airtight container for up to a few weeks.

Kale & Quinoa Salad with Lemony Vinaigrette

2015-12-21T19:32:00.001-08:00

An earthy, yet elegant dish, this versatile, wintery inspired Kale & Quinoa Salad with Lemony Vinaigrette is home on the holiday table as a beautiful accompaniment to roast meat, or simply a weekly dish you can enjoy as a side to white fish like pan-seared halibut or breaded baked cod.

I love this salad for Christmas because it has this holly-like appearance from the combination of lacinato kale and cranberries or pomegranates. Then I mix in red & white quinoa that look as if they are little, round ornaments on a tree. Next, pine nuts or sunflower seeds to give the dish that woodsy, nutty aroma. Then I shave in wide slices of Parmigiano-Reggiano cheese as if branches from a spruce are carefully holding pockets of snow.

For a final, festive touch, I sprinkle in red Aleppo chili flakes and sumac berry powder to add a savory, citrusy zing to this holiday salad.

Make the prep of this Kale & Quinoa Salad with Lemony Vinaigrette easy and quick on the day it will be served, by cooking the quinoa and slicing the kale ahead of time. Both can be stored in the fridge a few days beforehand.

When the kale and quinoa are ready in the refrigerator, you can whip this salad up right before the meal (or on site at your holiday party) by mixing in a few more ingredients, and tossing it in a simple lemony vinaigrette.

Wising everyone a wonderful holiday season of safe travels, good eats, quality time with loved ones, and some well deserved time off to rest up for the New Year!

Kale & Quinoa Salad with Lemony Vinaigrette
by Season with Spice
Serves 4-6 as a side salad

Ingredients:
1 small bunch of lacinato kale – ribs removed, and thinly sliced or shredded
1.5 cups cooked & cooled quinoa
1/3 cup golden raisins – soaked in hot water for 10 minutes*
2 tbsp cranberries or pomegranates
1/2 cup toasted pine nuts or sunflower seeds
Shaved Parmigiano-Reggiano cheese
1/2 tsp of Season with Spice’s Sweet Ginger Sea Salt, or to taste
2 tsp of Season with Spice’s Sumac Berry Powder
1.5 tsp of Season with Spice’s Aleppo Chili Flakes

Vinaigrette:
1/4 cup extra virgin olive oil
Juice from 1/2 lemon
1 tbsp apple cider vinegar or red wine vinegar
2 tsp honey

Method:
1. In a large salad bowl, add in the thinly shredded kale, a tablespoon of olive oil, and a pinch of salt. Lightly coat your hands with about a teaspoon of oil and ‘massage’ the leaves by lightly kneading them for about 3-5 minutes, or until the leaves are softened and turn a vibrant green. By massaging the kale, it gives them a tender texture and a sweeter flavor.
2. Add in raisins, cranberries, pine nuts or sunflower seeds, and shaved Parmigiano-Reggiano cheese. Drizzle in extra-virgin olive oil, lemon juice, vinegar, and honey. Toss the mixture well to combine.
3. Sprinkle in Sweet Ginger Sea Salt, sumac berry powder and Aleppo chili flakes. Toss again to combine. Have a taste and add in more lemon juice & seasonings if desired. Shave in more cheese as a garnish. Let sit for 10 minutes before serving.

Notes:
- To make prep easier, cook the quinoa in advance. It keeps well in the refrigerator for 2-3 days, or longer in the freezer. You can also clean and shred the kale up to 2-3 days before preparing the salad (just keep it in the refrigerator).
* You can add the raisins straight into the salad. But for a softer, juicier flavor, I like to plump the dried fruits first. To plump the raisins, place them in a small bowl and cover with hot boiling water. Let steep for 10 minutes, then strain out the water.

4 Recipes to Spice up your Holiday Table

2015-12-12T17:44:00.001-08:00

“Hi Reese and Mark, I'm ordering these spices for my Mom for Christmas. She thinks she has lost her sense of taste, so I'm hoping these will spice up her taste buds!”

To our customer in New Hampshire who left us this note; to his mom who will soon be receiving our Sweet & Spicy Curry Powder and a few more of our stronger spices; and to all of you looking to add extra oomph to your holiday potlucks and Christmas dinners – here are 4 easy recipe ideas to spice things up this season with curry powder:

1. Curried Cranberry Walnut Rice (pictured on top): a mix of fall & winter ingredients that makes a festive side dish on the holiday table, or a make it ahead of time and bring to a potluck (just warm up and serve).

2. Butternut Squash & Red Lentil Curry Soup: a warming, welcoming soup that’s wonderful as a starter when you host your holiday party.

3. Curried Chicken Salad with Mango: a guaranteed winner for your potluck (especially with the paleo & no carb crowd). Whip up the dish the night before, and surprise everyone with this sweetly spiced chicken salad.

4. Easy Roasted Curried Cauliflower: roast right before your holiday dinner, so the enticing aroma fills the kitchen, and the spiced vegetables are hot from the oven for everyone to enjoy.

Miso Green Beans with Mushrooms & Spicy Panko

2015-12-09T07:28:00.000-08:00

For the holidays, it’s fun to keep most dishes traditional, while playing with new flavors for one or two of the sides. I tend to leave the meat dishes traditional, and keep the vegetable dishes fresh every year.

Maybe it’s Roasted Sweet Potatoes & Apples with Chinese Five Spice one year, then Roasted Broccolini with Aleppo Chili Flakes the next. Or Roasted Cauliflower with Almond Butter & Tandoori Seasoning last year, then Miso Green Beans with Spicy Japanese Seven Spice this year.

Green beans are always on the holiday table – sometimes the only green dish on the table. So they deserve a little extra attention, with a tasty twist or two each year.

Let’s jazz up those green beans this year by mixing them with mushrooms, adding in a spicy kick and a toasty crunch, and dressing the dish with a savory miso sauce.

This Miso Green Beans with Mushrooms & Spicy Panko recipe is really my Asian spin on traditional green bean casserole.

Fresh green beans with fresh cremini mushrooms. Toasted panko in lieu of crispy fried onions. A light miso sauce instead of the thick cream sauce. And to perk up at least one dish on the holiday table with a little heat, a generous sprinkle of our Spicy Japanese Seven Spice (Shichimi Togarashi).

Miso Green Beans with Mushrooms & Spicy Panko
by Season with Spice
Serves 4 as a side

Ingredients:
1 lb fresh green beans – trimmed
1 tbsp oil 8 oz cremini or shiitake mushrooms – sliced
1/2 - 1 tsp of Season with Spice’s Spicy Japanese Seven Spice
1/4 cup panko breadcrumbs – toasted*

For miso sauce:
2 tbsp miso paste (white or yellow miso)
2 tsp soy sauce
2 tbsp rice vinegar
1 tbsp mirin
2 tsp toasted sesame oil

Method:
1. In a large pot, bring water (enough to fully submerge the beans) to a boil. Once the water begins to boil, add in the beans and cook for 3-4 minutes – until they are bright green. Drain well and set aside. 2. In a small bowl, add in the miso paste, soy sauce, rice vinegar, mirin, and toasted sesame oil. Whisk until well combined.
3. In a large skillet or frying pan, heat a tablespoon of oil over medium-high heat. Add in the mushroom slices and cook for about 3-4 minutes on one side. Flip them over and cook until tender.
4. Add the green beans into the skillet and quickly stir-fry for about a minute over medium-high heat. You can cook the beans a bit longer if you prefer a softer texture, but I highly recommend keeping the beans crisp-tender.
5. Pour the miso sauce over the beans, and give everything a quick toss to combine. Dish out into a serving bowl. Sprinkle our Japanese Seven Spice and the toasted panko over the green beans & mushrooms. Serve and enjoy!

How to toast Panko breadcrumbs:
* In a skillet, heat 2 teaspoons of olive oil over medium heat. Add in panko, and stir frequently until the breadcrumbs turn golden brown. It should take just a couple of minutes. Remove from heat and store in an air tight container.

Matcha Eggnog

2015-12-05T15:14:00.000-08:00

For every Christmas we spent in Asia, it became a holiday of carrying on Christmas traditions. Decorating a Christmas tree, watching classic Christmas shows and listening to classic Christmas songs. Hosting a holiday party, and serving mulled red wine and traditional eggnog spiced with nutmeg and rum.

Now that we are in Minnesota, where Christmas traditions are carrying on all around us, it’s become a season to have fun creating new traditions, with new flavors.

Like adding a touch of Christmas green into eggnog, with a teaspoon of Japanese Matcha Powder.

Our creamy Japanese Matcha Powder with its sweet, smooth green tea flavor, matches perfectly with the richness of heavy cream and egg yolks.

Matcha Eggnong is warmed slowly, and stirred delicately, to bond the simple ingredients into one lovely green hue. It’s a soothing, therapeutic process as you stir in a steady, circular motion, watching the mixture thicken, and smelling the steam as it sweetens.

Top a glass of Matcha Eggnog with homemade whipped cream and a generous dusting of matcha powder.

Or for a more elegant look, whisk together heavy whipping cream and Matcha Eggnog until smooth, and pour slowly over a glass of pure Matcha Eggnog.

Matcha Eggnog by Season with Spice
Makes 3 servings

What you’ll need:
4 egg yolks
2 tbsp light brown sugar
1-1.5 tsp of Season with Spice’s Premium Japanese Matcha Powder
1.5 cups milk
1.5 cup of heavy whipping cream

Process:
1. In a small pot, heat all of the milk and a 1/2 cup of the heavy whipping cream on medium-low fire. Stir occasionally. When small bubbles appear along the edges, turn the heat off. Should take about 5 minutes.
2. In a metal bowl, whisk together egg yolks, sugar, and matcha powder. Combine well.
3. Add a quarter of the heated milk & cream into the metal bowl, while constantly whisking (to prevent the eggs from cooking). Then repeat with another quarter of the milk & cream. Finally, pour everything in the bowl back into the pot, while continuing to whisk.
4. Turn fire on to low, and with a heat-resistant plastic spatula, stir continually to prevent the mixture from cooking on the bottom of the pot. Without allowing it to boil, heat until the mixture thickens enough to coat the back of a spoon (or if you have a cooking thermometer – when it reaches 160F to pasteurize the eggs). Should take about 10 minutes. Turn heat off and let sit for 5 minutes, stirring frequently.
5. Layer the bottom of a large bowl with ice cubes, and set a small metal bowl inside. Pour mixture through a strainer into the small, metal bowl.
6. Stir mixture occasionally to help cool faster. Once cooled, transfer the mixture into air tight container, and place it in the refrigerator (the eggnog will keep for a few days in the refrigerator).
7. While the cooked mixture is cooling in the refrigerator, take out the remaining heavy cream and whip it up until thickened.
8. Place three glasses in the refrigerator, and when cooled, pour eggnog mixture into each glass (about 2/3 full). Then fill each glass up with whipped cream.*
9. Finally, sprinkle matcha powder on top.

Notes:
* Alternatively, you can take one part whipped cream and one part eggnog, and whisk to combine well. Pour this mixture in after you pour the pure eggnog into the glass, to create a creamy, lighter green layer on top. It’s easier to drink, and gives the eggnog a more elegant look.
- Best not to over-sweeten matcha drinks, so try not to use more than half a tablespoon of sugar per egg yolk. Allow the rich flavor of eggnog to come through, not the sweetness.
- If you are in a hurry, and the eggnog will be served warm shortly after preparation, you can combine Steps 1, 2 & 3, by mixing all the ingredients together first before cooking. But please note that by heating cold milk with eggs, there is a higher chance the eggs will curdle, so make sure the fire is on low and whisk constantly.
-For a traditional eggnog recipe, try our Christmas Rum Eggnog.

Easy Kimchi Ramen

2015-12-03T12:01:00.000-08:00

It’s too early to be cookied out for the holiday season, but after getting a head start baking in the fall, my palate already needs a reboot.

That’s where kimchi comes in – the soury, spicy, fermented cabbage that burns your taste buds anew and refreshes your palate for you to enjoy another round of holiday meals.

Straight kimchi may be a little too much for most of us, so on today’s menu, I have this delicious, steamy bowl of Easy Kimchi Ramen for you to cook up this week.

I know it’s the busiest time of the year, so I tried to keep this ramen recipe simple. You just need a good quality store-bought kimchi, ramen noodles (instant is fine), a few basic Asian cooking ingredients, and our handcrafted Korean BBQ Blend.

You start this Easy Kimchi Ramen by cooking up the broth. It’s flavored with the tangy Korean fermented cabbage along with rice vinegar, rice wine/mirin, soy sauce, miso paste, and Korean BBQ Blend. The gingery, garlicky profile of our Korean BBQ Blend really spikes up the soup with a savory punch.

This spicy Korean noodle soup just wouldn’t be complete without some mushrooms to soak up the broth. Add in enoki mushrooms – which add in not only flavor, but also a great texture that’s fun to eat. If you have shiitake or cremini mushroom, add those in too.

Top this Easy Kimchi Ramen with half a hard-boiled egg (or poached egg), and slices of green onion.

Feel free to stop there, but if your soup bowl is big enough, add in some tofu, spinach, bok choy, daikon, or bean sprouts.

Make this noodle soup as hearty or light as you wish. It’s the hot, sour flavor of the broth that’s really going to taste amazing, and give your body a healthy jolt of spicy goodness during this month of excess.

Easy Kimchi Ramen
by Season with Spice
Serves 2

Ingredients:
2 servings of ramen noodles (dried or fresh)
Mushrooms of your choice (enoki or shiitake or cremini mushrooms work great)*
A few drops of toasted sesame oil, or hot sesame oil

To make the kimchi soup broth:
4 cups water
1/2 cup kimchi
2 tsp rice vinegar
2 tsp rice wine, or mirin
1 tsp soy sauce
2 tsp of Season with Spice’s Korean BBQ Blend
2.5 tbsp miso paste (I used red miso)
Salt to taste

Toppings:
2 tbsp kimchi
1-2 eggs (hard-boiled, soft-boiled, or poached eggs)
2 green onions – diagonally sliced

Method:
1. Cook the ramen according to package instructions.
2. While the ramen is cooking, take out a separate soup pot or saucepan. Combine water, kimchi, rice vinegar, rice wine/mirin, soy sauce, and our Korean BBQ Blend. Bring it to a boil. Add in mushrooms of your choice. Then lower the heat and let simmer for 2-3 minutes, or until the mushrooms are tender. Keeping it at a low simmer, mix in miso until well dissolved. Season with salt. Taste & adjust any seasonings if needed.
3. Once the noodles are cooked, add them into each serving bowl. Top the noodles with one or two tablespoons of kimchi. Then ladle the soup broth & mushrooms over each bowl. Top with eggs (if using) and green onion. Finish off with a few drops of toasted sesame oil or hot sesame oil.

Notes:
1. Enoki mushrooms cook very fast, so I added them in a bit later. If you are using shiitake mushrooms or cremini mushrooms, you can add them in as stated in the recipe.
2. If you use instant ramen, you can skip the separate pot, and cook the noodles right in the soup broth once you bring it to a boil.