The flavors of miso soup find their way to a crisp and crunchy snack with these homemade potato chips. The secret ingredient: instant miso soup mix with some pieces of crumbled seasoned nori snack sheets. So familiar, yet so new...and totally addictive.
'seaweed' on Serious Eats
Light and delicious, this wakame-filled bowl of brown rice is topped with creamy avocado, crunchy sprouts, and tender shrimp for an easy one-pot meal. Finished with fresh lime juice and soy sauce, it makes for a fun and flavorful weeknight meal.
Seaweed probably isn't the first thing you think of when you hear the word "tartare." Beef, tuna, and even salmon are obvious choices and "meaty" vegetarian stand-ins like beets or mushrooms pop up on restaurant menus now and again. But even though seaweed tartare sounds a bit strange, its salinity, chew, and intense umami fit perfectly within the tartare framework.
Imagine biting into a freshly fried spring roll, its shell breaking off in crispy, golden-brown shards to a piping-hot center of natto beans. The taste is still distinctly natto-esque, but with a kind of maturity and softness that is really pleasant.
Mark Bittman calls this dish "Tofu Burgers, Asian-style," but since I can't really imagine these sesame scallion tofu patties on buns, I served them over rice with soy sauce. Even the tofu skeptics at dinner were fans.
During the three years I lived in Japan, I ate a lot of miso soup, but I never knew what it was. I just figured it was extracted from, you know, a miso plant, or maybe the miso bird, a Japanese relative of the chicken. Now the tables have turned. I've morphed into an obnoxious miso-soup purist. Watch me make it from scratch here.
For a month or two now I have been searching for an Asian or Asian-y noodle dish that would make a nice lunch. A few candidates didn't pan out, and the one that did was a soup, which I know...