veggie ramen from bon appetit

  • 4 garlic cloves, thinly sliced
  • ¼ cup plus 2 Tbsp. vegetable oil
  • 1 Tbsp. black or white sesame seeds
  • 1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakes
  • Kosher salt
  • 4 scallions
  • 1 2″ piece ginger, peeled, thinly sliced
  • 2 Tbsp. tomato paste
  • 8 dried shiitake mushrooms
  • 1 4×3″ piece dried kombu
  • 3 Tbsp. unsalted butter, cut into pieces
  • 1 Tbsp. low-sodium soy sauce
  • 4 baby bok choy (about 12 oz. total), quartered lengthwise
  • 4 5-oz. packages fresh ramen noodles
  • Jammy eggs, toasted nori sheets, and/or cilantro (for serving; optional)
  • Fresh ramen noodles can be found at Asian markets and some grocery stores. We like Sun Noodle brand.
  • Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.
  • Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.
  • Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.
  • Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.
  • To serve, ladle broth over noodles, then top with bok choy and reserved garlic oil. Top with eggs, nori, and cilantro if desired.

Spicy Noodle Soup With Mushrooms and Herbs from NYTimes

  • 3 tablespoons canola or olive oil
  • 4 garlic cloves, thinly sliced
  • 2 large shallots, thinly sliced
  •  Kosher salt and ground black pepper
  • 1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces
  • 1 to 2 fresh red or green chiles, such as Fresno, thinly sliced (or 3/4 teaspoon red-pepper flakes)
  • ½ cup low-sodium soy sauce, plus more to taste
  • ¼ cup unseasoned rice wine vinegar, plus more to taste
  • 8 to 10 ounces noodles, such as udon, soba, rice or spaghetti
  • 2 cups herbs (tender leaves and stems), such as cilantro, mint, chives, parsley or a mix, for serving
  •  Sesame seeds, sesame oil or both, for serving (optional)
  1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
  2. Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
  3. Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like. 
  4. Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
  5. To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.

vegan meatloaf by Jill McKeever

1 1/2 cups Soy Curls™ dust and small crumbles
1 1/4 cup veggie broth
3 tablespoons soy sauce
1/4 teaspoon liquid smoke
2 garlic cloves, minced
2 celery stalks, finely chopped
1 medium yellow onion, finely chopped
10-oz. extra-firm tofu, drained
1 1/4 cups rolled oats
2 tablespoons stone ground mustard
2 tablespoons organic ketchup, plus more for topping
2 teaspoons dried parsley
1/2 teaspoon dried cracked rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/4 teaspoon ground black pepper

In a large mixing bowl, soak curl dust and crumbles in veggie broth, soy sauce, and liquid smoke for 8 minutes.

In a skillet over medium heat, cook garlic, celery, and onion for 3 minutes, then add 1/4 cup water to prevent browning, cook another 3 minutes, until onion is translucent. OR sauté in olive oil, do not add water if you do this. Remove from heat. Preheat oven to 375ºF.

Once curls are rehydrated, crumble tofu over them; stir in oats, mustard, ketchup. Add spices and cooked veggies. With a clean hand, mash, squeeze and stir until well mixed. Spread meatloaf evenly into a silicone 8×4-inch loaf pan.

Bake 25 minutes. Remove from oven; drizzle top with as much ketchup as you like. Return to oven. Continue baking another 25 minutes. Allow cooling 15 minutes before cutting into it. This loaf is moist after baking. A night in the fridge firms it up perfectly. If you have the time, make it a day ahead. Slice it up and reheat it either in the microwave or toaster oven.

Cold leftover meatloaf is excellent! Hopefully, you will have leftovers to enjoy the next day.

Makes 6 servings

NOTE: I used 14 oz tofu that had been frozen

Shrimp Poke Bowl from main & vine

2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. honey
1 tsp. sesame oil
1 tsp. fresh grated ginger
1 tsp. minced garlic
1 lb. medium shrimp, peeled, deveined, tails removed
1 Tbsp. canola oil
¼ cup mayonnaise
1 Tbsp. sriracha
½ tsp. lime juice
4 cups cooked brown or white rice, cooled to room temperature
3 cups assorted vegetables, (i.e. thin sliced cucumbers, shredded carrots, radish, seaweed salad, edamame, green onion, sliced jalapeno, etc.)
1 avocado, cubed
Pickled ginger
Toasted sesame seeds

  1. Whisk together soy sauce, rice vinegar, honey, sesame oil, ginger and garlic. Pour ½ of the mixture over shrimp and allow to marinate at room temperature for 15 minutes. Set aside remaining soy mixture.
  2. Meanwhile mix together mayonnaise, sriracha and lime juice; refrigerate until ready to use.
  3. Heat a large skillet over medium-high heat; add oil. Remove shrimp from marinade; add to pan and cook 2-3 minutes tossing occasionally until shrimp just turns pink. Remove from heat and allow to cool; dress with reserved soy marinade. Store refrigerated.
  4. When ready to build a bowl add 1 cup of rice, top with ¼ of the shrimp, about ¾ cup of desired vegetables, ¼ of avocado cubes, and desired amount of pickled ginger and sesame seeds. Drizzle with spicy mayo.

Ketchup Shrimp from thewoksoflife.com

  • 12 ounces large, shell-on headless shrimp (15 to 20 size)
  • 2 tablespoons vegetable or canola oil, divided
  • 7 slices fresh ginger, cut ⅛-inch thick
  • 1 clove garlic, sliced
  • 2 scallions, cut at an angle into 2-inch pieces, with the white and green parts separated
  • ¼ cup tomato ketchup
  • 1teaspoon Worcestershire sauce (optional)
  • ⅛ teaspoon white pepper
  • ½ teaspoon sugar
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon soy sauce
  1. Rinse your shrimp under running water, and thaw if frozen. Pat dry with a paper towel. If desired, you can peel the shells off for easy eating, but do leave the tails on, as they add extra flavor when seared in the wok. (Note: We cooked and photographed this ketchup shrimp with the shells on like my mom used to do, but I have to admit, this dish may be better if the shrimp are peeled with only the tails left on.)
  2. Heat 1 tablespoon of canola or vegetable oil in your wok until it just starts to smoke. Fry the shrimp on both sides for 20 seconds on each side (15 seconds if you peeled the shells off), and set aside. The shrimp should be 80% cooked.
  3. Turn the heat down to low, and add another tablespoon of oil to your wok. Add a slice of ginger, and let it infuse the oil for 15 seconds. Add sliced garlic and the white parts of the scallions. Turn the heat up to medium high and stir-fry everything for 10 seconds.
  4. Add ¼ cup ketchup and 1 teaspoon Worcestershire sauce if using. Stir into the oil and fry for 15 seconds. Next, stir in the shrimp and any juices on the plate, and add ⅛ teaspoon white pepper, ½ teaspoon sugar, and 2 tablespoons Shaoxing wine.
  5. Stir for 10 seconds, and add 1 tablespoon soy sauce. Continue to stir-fry until the sauce begins the reduce and coats the shrimp. Finally, add the rest of the scallions (the green parts).
  6. Stir for another 10 seconds and transfer to a dish. Serve this ketchup shrimp dish with white rice and a side of veggies. This ketchup shrimp is good hot out of the wok or at room temperature so keep this in mind if you are making multiple dishes in your wok for the table.

 

Soy-Maple Salmon from food network.com

Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes.

Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.

salmon dmv

orange juice 2-3 tbsp
soy sauce  1-2 tbsp
maple syrup 1 tbsp
ginger/garlic paste  1 tsp
mix & marinate salmon for 10-15 min

Sear skin side for 1-2 min, flip, salt and pepper fish then add marinade. Cook for 3-4 min.  Remove fish to broiler pan.
reduce marinade by half add 1 tbsp butter or margarine and a splash white wine

finish fish — baste with marinade then broil or toast (toaster oven setting)  4-5 min. serve with sauce

Chinese Vegetarian Noodle Soup (中式素汤面) from omnivorescookbook.com

Tofu
  • 1/2 block (16 ounces / 450 g) extra firm tofu
  • 2 tablespoons soy sauce (or tamari for a gluten-free alternative)
  • 1 tablespoon maple syrup (or agave nectar)
Soup
  • (3.5 ounces) 100 grams noodles (*Footnote 1)
  • 1 tablespoon peanut oil (or vegetable oil)
  • 6 cups vegetable broth (or homemade Detox Vegetable Broth)
  • 2 cups (1/2 pound) mushrooms, sliced
  • 1 cup mixed frozen vegetables (e.g. green peas, carrots and corn)
  • 2 green onion, chopped
  • 1 large piece ginger
  • 4 cup chopped kale
  • 1 tablespoon soy sauce (or tamari for a gluten-free alternative)
  • Salt to taste
  • 2 teaspoons sesame oil
Serving options
  • Poached or boiled eggs
  • Chopped cilantro and chopped green onion for garnish
  • Pickled vegetables (zha cai) and fermented tofu
  • Homemade Chili Oil or Sriracha
  • Notes: 1. For wheat noodles, you can use chuka soba, udon noodles, somen noodles, and any other wheat noodles that only contain wheat flour and water (and maybe some salt). For gluten-free noodle soup, use rice noodles, Vermicelli or Shirataki noodles.
    2. Alternatively, you can dust the tofu with 2 tablespoons cornstarch — it will create an even crispier crust.

Baby Bok Choy With Oyster Sauce from cooking.nytimes.com

  • 1 tablespoon soy sauce
  • 3 ½ tablespoons oyster sauce
  • Pinch of sugar
  • 2 tablespoons rice vinegar (do not use seasoned rice vinegar)
  • 1 tablespoon neutral oil
  • 1 tablespoon finely minced garlic
    1/2 tsp garlic/ginger paste
  • 4 to 6 bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed and cut in half
  1. Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
  2. Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic and garlic/ginger paste, then bok choy, and stir-fry for 2 minutes. Add reserved sauce over the greens to the skillet or wok, then cover it and allow to cook for 3 to6 minutes more, until bok choy has softened nicely at its base.