Justin & Meredith Winokur's Kitchen Cooking Notebook
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Miso Chicken over Bok Choy and Miso Soup -- back to top
The Miso chicken was roughly based off of this recipe except that I cooked it in the pan. It marinaded for about 8 hours which was really nice. Because the marinade was so salty, it was like brining the meat so it was also very moist. This was the best part of the meal but it was salty. It was served over garlic bok-choy based off of this. The bok choy was okay. Again, salty.
To add the salt fest that was this meal, we had miso soup. That was based off of this. It wasn't great. We may have used too much dashi or something, but either way, it was very fishy and very salty. I guess the saltiness was to be expected, but it was a bit much. We may try to find better recipes for all of the things in the future (if we decide to try them again).
Points were low (but not healthy with all the salt)
Chicken...4
Tofu in soup...~1
Original Wordpress ID and Date: 696, 2010-11-23_123852
Quick Miso Ramen with Soft-Boiled Eggs -- back to top
Meredith and I made quick ramen like last time. Again, we basically just winged it with some chicken broth, miso (mixed into a small thing of warm broth then added), soy sauce, plus some tahini. We also topped it with green onions and some toasted sesame oil.
The real change this time was that we used zucchini noodles (raw). They were fine. Certainly nowhere near as good as real ramen noodles but much healthier!
Sadly, the broth this time was really just not as good. I do not know what was different this time. It wasn't bad per se, but certainly lacked the flavor and mouthfeel. Also, I we do not know if it was the green onion or the sesame oil (or all the veggies) but it reminded us more of wontons soup than ramen.
While the soup wasn't as good, the eggs were more of a mixed bag. Texture wise, they were almost dead on. I am still figuring out the times for Albuquerque (~6000 ft in elevation) but 9 minutes steaming then into cold(ish) water did the trick. They were a nice texture and held together.
Rather than go with the Serious Eats ramen egg suggestions, I just did 2 Tbsp mirin, 2 Tbsp (low sodium) soy, and 1 Tbsp sugar.
You can see the marinating below. They were fine with this but could have used much more time marinating.
Miso Cod and Shishitos -- back to top
Meredith is still working to recreate her favorite cod meal. This was our latest attempt. We used this Rasamalaysia / Nobu (local).
We basically followed the recipe but used red miso, and maybe a little extra. We were a bit hesitant about searing it so hot. We also followed a similar Kitchn recipe is and seared it for a bit too long. But we only baked it for about 4 minutes (after ~2 min per side of sear).
It was overcooked, but not too bad. It also stuck to the pan a bit more than I was expecting. But we did like it. The marinade was a bit too salty alone, but it was fine in the fish. I think we would try this again!
We also made Twist Peppers. I think they needed a bit more time. And some dipping sauce