Soup & Stew

Clear Broth Ozouni

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Clear Broth Ozouni Recipe as shared by my friend Noriko Makes 4 servings 4-inch piece dried kombu 4 cups water 2.5 inch piece daikon, cut into thin planks 2.5 inch piece carrot, cut into thin planks 4 circle mochi cakes (or rectangle cakes) 3 ounces boneless skinless chicken thigh, cut into small bite-sized pieces 1 […]

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Three Mushroom Vegetarian Nabeyaki Udon

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Three Mushroom Vegetarian Nabeyaki Udon Makes 6 to 8 servings For the mushroom stock: 7 cups water 1 piece kombu (approximately 12-square inches in size) 1 ounce dried shiitake mushrooms For the soup: 1/3 cup soy sauce 3 tablespoons mirin 1 teaspoon salt 4 cloves garlic, finely minced 1 rounded tablespoon grated fresh ginger 6 […]

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Nabeyaki Udon

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Nabeyaki Udon Makes 5 servings 6 ounces fresh spinach leaves 6 cups dashi (basic Japanese sea stock) 1/3 cup soy sauce 3 tablespoons mirin 1 teaspoon salt 3 cloves garlic, minced 1 tablespoon finely grated ginger 2 large carrots, peeled and thinly sliced on the diagonal 2 leeks, cleaned and cut into 1-inch slices on […]

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Oxtail Ramen—When food is more than food.

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Oxtail Ramen Makes about 6 servings For the Oxtail Stock: 5 pounds oxtail, cut in cross-sections of roughly the same thickness 1 medium yellow onion, cut into quarters 1 large leek, green part only, cut in half and rinsed thoroughly 1 1/2 ounces fresh ginger (a section about 3-inches long), sliced 1 head garlic, separated […]

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Fuji Mama’s Horribly Wrong, Yet Strangely Delicious, Slow Cooker Split Pea Soup

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Fuji Mama’s Horribly Wrong, Yet Strangely Delicious, Slow Cooker Split Pea Soup Makes about 8 servings Recipe Notes: The cooking times indicated are normally more than adequate to soften split peas. They do not need to be pre-soaked. If you find that your peas are not softening, then you have one of two problems. Either […]

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How to Make Spicy Mushroom Miso Ramen

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Today marks the end of the Mushroom Masters, so to celebrate such a fun month I’m here to hold your hand and prove just how easy it is to make my recipe for Spicy Mushroom Miso Ramen.  It’s officially fall, so you are out of legitimate excuses for not making soup.  Come jump on my […]

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Spicy Mushroom Miso Ramen

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Mushrooms + Fuji Family = LOVE  and this week I’m getting the chance to go head to head with bloggers from Canada and Australia in a mushroom battle.  Did you know that this month is National Mushroom Month here in the U.S.?  To celebrate, last week kicked off the second annual Mushroom Masters, an international […]

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Desperation Dinners: Salad Soup (i.e., Creamy Spinach Soup)

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Salad Soup, aka Creamy Spinach Soup Makes about 6 to 8 servings 6 cups chicken stock 1 1/2 pounds spinach, roughly chopped 8 ounces peeled pearl onions 5 cloves garlic, minced 2 tablespoons dried Italian herbs 1 tablespoon dried crushed basil 2 teaspoons dried crushed rosemary 2 teaspoons ground ginger 2 teaspoons ground cumin 2 […]

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Pork and Lentil Soup

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Pork and Lentil Soup Makes about 6 servings 1 tablespoon olive oil 1/2 yellow onion, chopped 3 cloves garlic, minced 1 1/2 teaspoons finely grated fresh ginger 1 1/2 teaspoons dried crushed basil leaves 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1 medium carrot, chopped 1 pound bone-in […]

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Tori No Mizutaki—Chicken & Vegetable Hot Pot

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Tori No Mizutaki—Chicken & Vegetable Hot Pot Makes approximately 6 servings Recipe Notes: If you can’t find shiitake mushrooms, you can use your favorite mushrooms instead.  For a heartier meal, serve this nabe with steamed rice or noodles. 8 cups water 1 large piece of kombu (about 30 square inches) (optional) 4 boneless, skinless chicken […]

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