Tag: miso

Categories
Veggie

Miso Butter Pasta

one and a half slices miso butter pasta recipe fall glow up
one and a half slices local simple recipes food

Miso Brown Butter Pasta

one and a half slices miso butter pasta recipe fall glow up

Girl dinner needed a glow up. (Yes, the OG is still champagne and french fries. And yes, capellini with zucchini still hits. But this dish is WILD good. And it’s giving fall in all the best ways.) It’s got that umami feel in a silky smooth sauce. Very mushroom forward. Chicken totally optional (I just happened to lift weights that day and needed the gains). Loving my city as much as my miso.

🍥🍶🍜

what you need

1/2 pound pasta, cooked al dente (a mezzi rigatoni or a radiatori work super well here) 

Reserve pasta water

3 tablespoons cultured butter

1 cup finely grated parmesan cheese

2 cups shitake mushrooms, washed, stems cut off, and sliced very thin

1 tablespoon celtic sea salt

1 1/2 tablespoons white miso paste

(optional) chicken breast, pan fried, pre-marinated in: white miso paste, sesame oil, lemon juice, rice wine vinegar, chili oil, celtic sea salt, maple syrup, and shiso or cilantro flakes 

how to make it

Method: stovetop

Utensil: pots

Cook the pasta until al dente according to package directions.

Melt butter over medium-low heat and fry mushrooms for several minutes. Add a bit more butter, the miso paste, and the parmesan cheese, and stir to emulsify for one minute more. Add the al dente pasta and a generous splash of reserve pasta water, stirring over medium heat until it all comes together. Add more parmesan cheese or pasta water as needed. A little black pepper also goes a long way here. 

Plate in pasta bowls and top with sliced chicken breast, if using. Top with a sprinkle of fresh chopped parsley.
fall favs
Categories
Veggie

Crystal Miso Salad

one and a half slices local simple recipes food

Crystal Miso Salad

one and a half slices miso ginger soy salad noodles recipe thai

Single serve. Veggie forward. Cold. Clean. Fresh. & Crunchy.

🥢🍋‍🟩🌶️🫑🥒🥕🫚🥜🫛🥢

what you need

2 small Persian cucumbers, sliced lengthwise and very thin

1 extra large carrot, peeled and then shaved using the carrot peeler

the green parts of 2 green onion stalks, sliced

1 cup finely sliced red or savoy cabbage

1 cup steamed and cooled shelled edamame

1 cup rice vermicelli noodles, cooked according to package directions 

1/2 cup roasted peanuts, coarsely chopped 

1 small handful of fresh cilantro, washed and coarsely chopped 

🥢

1 teaspoon grated fresh ginger root

2 tablespoons soy sauce

1 tablespoon plain miso paste

1 tablespoon creamy, runny peanut butter

2 tablespoons hot water

1 teaspoon sea salt

the juice of 1/2 a lime

1 teaspoon rice vinegar

1 teaspoon toasted sesame oil 1 teaspoon chili oil (such as Momofuku)  

🥢

1 tablespoon toasted sesame seeds

how to make it

Method: lots of chopping and peeling

Utensil: peeler, mostly

First, the veggies. Peel the carrot, chop the cucumber, steam the edamame, chop the cilantro, chop the cabbage, chop the green onion, and toss it all together in a mixing bowl.

Then, the dressing. Combine all ingredients in a jar and shake vigorously. Adjust for taste. It should be slightly thin.

Finisher. Cook the rice noodles and strain them into the vegetable mixture, careful to keep them somewhat separated as they have a tendency to cool together in a chunk. You can also toss them in a little sesame oil to help with this. Add the peanuts and toss everything once or twice. Then add the dressing and toss until everything is coated. You should have one heaping bowl full when this is all done. 

Garnish with toasted sesame seeds and eat with chopsticks.
more chopsticks
Categories
Omni

Katsu Ramen

one and a half slices authentic katsu chicken ramen recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Chicken Katsu Ramen

You all know that 2021 was the year of the Ramen for me… I discovered it in the summer of 2020 (thanks Christian and Hadlee 💜) and set to work recreating less sodium-intense, more veggie-friendly versions at home. Taking the extra step to make the chicken katsu isn’t as straightforward as the veggie ramen but it does add another dimension which is very much appreciated on cold winter nights or crisp spring evenings. I adapted this from Half Baked Harvest who has tons of quick, Asian-inspired dishes that cycled through my kitchen at the end of last year. 

what you need

4 garlic cloves, minced or grated

2 shallots or 1/2 onion, minced 

1 ginger knob, minced or grated

1 cup mushrooms of choice, thickly diced

1 teaspoon red pepper flakes

1/4 cup miso paste of choice

2 tablespoons fermented chili paste 

6 cups chicken broth

1/2 cup coconut milk

1/4 cup soy sauce

Ramen noodles of choice

4 cups spinach

1 tablespoon toasted sesame seed oil

2 soft boiled eggs, halved

garnish: diced green onion

🍜

4 small chicken cutlets (if your chicken breasts are thick, it is important that you slice them smaller)

1 cup Panko

3 tablespoons sesame seeds

dash of salt, to taste

dash of cayenne pepper or paprika, to taste

1 tablespoon oregano

how to make it

Place garlic, shallots, ginger, and pepper flakes in a large pot with a tablespoon of oil over medium heat and sauté until fragrant. Add in the mushrooms and sauté another minute. 

Add the chicken broth, coconut milk, and soy sauce, and heat until steaming. At that time, add in the miso paste and the chili paste and bring to a gentle boil. Boil for approximately 10 minutes. Taste for flavor but, at this point, you shouldn’t need salt. 

As the broth gently boils, mix all the ingredients together with the Panko and bread your  chicken. You can use an egg to adhere the crumb mixture to the chicken but I prefer not to. Fry the chicken cutlets in oil over medium-high heat for 3-4 minutes on each side, remove to a cutting board, and cut the katsu into strips. 

Returning to the broth, add the spinach, noodles, and sesame oil, and simmer another ~5 minutes until the noodles soften. Alternatively, you are welcome to cook your noodle separately and pour the broth over them. 

Place noodles and broth in your serving bowls, adding to each bowl a halved egg and two chicken cutlets, sliced. Garnish with diced green onion and toasted sesame seeds and serve warm. 
Give Me Thai, Stir Fry, Ramen, Rice
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