Miso Healing Bowl Soup

INGREDIENTS:

3 Tablespoons grapeseed oil
1 red onion, sliced thin
2 cloves garlic, minced
2 - 32 oz. cartons of chicken stock
2 Tablespoons Miso paste (red)
1 bunch broccoli or broccolini rabe, cut into small pieces
4 large carrots, peeled and sliced thin
2 in. piece of fresh ginger, sliced thin
1 bunch sunflower sprouts
8 oz. shitake mushrooms, stems removed and sliced thin
2 boneless chicken breasts, cooked and diced
1 large bunch purple kale

1 can water chestnuts, optional
1/4 teaspoon red pepper flakes


(I used all organic ingredients, but you don't have to.)

DIRECTIONS:

Saute' garlic and onions in hot oil until fragrant, but not thoroughly cooked. Set aside.
Place chicken stock in large pot and bring to a boil.
Add Miso paste and ginger. Stir to dissolve.
Add broccoli, carrots, onions and garlic. Cook on medium heat for 10 minutes.
Add remaining ingredients.
Stir well and cook for 5 - 10 minutes.

Serve hot as is, or over rice. You could even add rice noodles, if desired.

Posted by Debi

Ginger Flank Steak with Sake-Glazed Vegetables

A soy-sake marinade is the base for a delicious reduction sauce. For convenience, begin this one day ahead and refrigerate the steak in its marinade overnight.

Rating: 5 stars
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes
Serves: 6

INGREDIENTS:

1/2 cup soy sauce
1/2 cup sake (Japanese white wine)
1/4 cup (packed) dark brown sugar
3 Tablespoons minced peeled fresh ginger (asian markets sell this already minced and cheaper than grocery stores)
1 Tablespoon balsamic vinegar
4 garlic cloves, crushed
1 - 2 lb. flank steak

1 lb. asparagus, trimmed, cut into 1.5 inch lengths

3 Tablespoons peanut oil
2 red bell peppers, but into 1" wide strips
1.5 lbs. crimini mushrooms, halved, each half cut crosswise into 1/4" thick slices (I used Shitake mushrooms)
4 green onions, cut into 1" lengths
2 teaspoons cornstarch

DIRECTIONS:

Combine first 6 ingredients in 13x9x2 glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to one day ahead. Let stand at room temperature 1 hour before continuing.

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.

Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add red bell pepper strips and saute 3 minutes. Add mushrooms and saute until mushrooms are soft, about 5 minutes. Add green onions and asparagus and saute until vegetables are tender, about 2 minutes longer. Transfer vegetables to serving platter. Tent with foil to keep warm.

Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.

Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boilds, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.

Cut steak across grain on diagonal into 1/2 inch thick slices. Arrange steak slices atop vegetables on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately.

Source: Epicurious.com

Crunchy Asian Salad

Serves: 6 to 8
Prep Time: 30 min.
Cook Time: 10 min.

Difficulty: Easy

Dressing:

1/3 C. Canola Oil

1/4 C. Rice Vinegar

3 T. Sesame Oil

3 T. Sugar

2 T. Creamy All Natural Peanut Butter

3/4 t. Kosher Salt

1/2 t. Freshly Ground Pepper

Mix all ingredients in container with tight lid.  Shake until peanut butter and sugar dissolve.

Salad:

1 (3oz) pkg. Ramen Noodle Soup

3 Boneless skinless chicken breast, grilled and chopped

1 bag coleslaw mix, shredded cabbage and carrots

1 C. Carrots, matchstick cut

1/2 C. Crushed honey roast peanuts (almonds could be a substitute)

1 Med. Red bell pepper, chopped

1 Med. Orange bell pepper, chopped

2 Oranges, seedless, chopped in big chunks

2 C. Fresh spinach, chopped

Crush noodle in bag before opening.  Pull out seasoning mix and discard.  Combine all ingredients except oranges.  Mix well with dressing.  Top with orange chunks.  Serve immediately to avoid noodles losing their crunchiness.  This is still good the next day, it just won't be crunchy.