Hi everyone. I am recovering from a very busy and very fun weekend. I attended an awesomely well organized multicultural winter festival benefiting the Heart Gallery Organization to help foster kids get adopted http://www.heartgalleryofamerica.org/. The food was spectacular, especially the Ethiopian from the restaurant Mesob.
Soon after, I went to perform in a fundraiser for breast cancer run by Goals For Life, http://www.goalsforlife.org/. Before leaving, however, I made a classic Japanese soup that I had eaten in Japan but never thought to make myself. All I did was research in a Japanese cookbook how to make a similar soup and then I tweaked it with some other ingredients and made it to my liking. I felt like I was back in Kanazawa.
It is so liberating to know that I can recreate foods that I was previously only able to get in restaurants. The soup really hit the spot and helped the cold that reared its ugly head the day before my performance. See the soup and my friends Ellen, Tim and Michael performing an Amy Speace song in the video below.
Japanese Soba Soup :
8 cups water
2 cups bonito fish flakes (can get in any Asian food store or Whole Foods)
4 TBS soy sauce
2 TBS sugar
about 3 oz. buckwheat soba noodles (Asian food stores , Whole Foods and many other supermarkets)
1/8 tsp chili oil or a pinch of cayenne
optional TBS chopped scallions
handful shrimp or 8 oz. diced or firm tofu
In a medium sized saucepan, heat up water until boiling. Add bonito flakes, soy sauce, sugar,scallions, chili oil, buckwheat noodles and protein. Reduce heat and simmer for about 5 minutes or until noodles are tender. Serve hot.