Soba Salad with Gochujang Vinaigrette

Hubby and I recently had an interesting conversation about food, things like what we're eating and spending on food. I think I'm fairly good at maximizing the food while minimizing the money, but we could definitely do more. For one thing, we can bring lunch and snacks to work. I usually already do this because my campus doesn't have any food options besides vending machines. Hubby works right next to a food court and a block of restaurants, so he's in the habit of going to lunch. I've always been willing to pack his lunch, but I think there was a lot of peer pressure from his coworkers to go out to eat. But now he wants to bring his lunch, and I couldn't be happier. I'm planning on getting some bento boxes and making it fun and interesting. Doesn't it sound like I'll be packing lunch for a kid? Who knows, maybe he can convince some of his coworkers that the cool kids bring their lunch to work?? How about you? Do you bring your lunch to work?

Since we've had access to so much lettuce lately, it's only natural we'll be bringing salad for lunch. One of the salads I threw together was a soba salad. I know that sounds a little strange, but I’ll tell you why it worked. The baby lettuce I've been getting at the farmers' market actually has flavor! Some taste like mustard greens, others taste subtly sweet, and some have a more familiar lettuce taste. They remind me more of herbs than lettuce. Tossed with the soba and a tasty dressing, it just worked. If you don’t have delicious baby lettuce available, try tossing the noodles with cabbage chiffonade, shredded carrot and finely sliced green onions. Another option is fresh asparagus thinly sliced on the diagonal or fresh sugar snap peas. I left ours "vegetarian" but you could throw in some meat or seafood. Whatever tickles your fancy.

The dressing I threw together is just a variation of my peanut vinaigrette. Yes, I know it’s cheating, but I’m lazy like that. I substituted the peanut butter with Korean hot pepper paste, and nixed the curry powder. Doing so little completely changed the flavor. The result is a little sweet, a little spicy (but not too much for Sonny to eat), a little salty and a little nutty from the sesame oil. If you like Korean flavors, I think you’ll enjoy this.

Gochu jang (Korean hot pepper paste) Vinaigrette
makes about 1/2 to 1 cup

• 1 to 2 tbs Korean hot pepper paste
• 1 tbs honey
• 1 tbs sesame oil
• 3 tbs rice vinegar
• 1 tbs tamari
• 1 clove garlic, minced
• ¼ to 1/3 cup peanut (or a neutral oil)
• soba noodles, cooked according to package directions
• baby lettuce or other vegetables for the salad
  
• toasted sesame seeds for garnish
• cilantro for garnish
  

To make the dressing, combine everything in a medium bowl and whisk until smooth. Taste the mixture and adjust according to your preference (more tamari, honey, etc). If you're happy, start adding the peanut oil slowly all the while whisking to incorporate it. You may not need to add all of it.

To serve, toss the noodles in some dressing and set them atop your lettuce/vegetables. Top with your garnishes and drizzle more dressing on top, if desired.

I’m going to submit this to Weekend Herb Blogging , which was created by Kayln's Kitchen and is currently being hosted by maninas:food matters. It’s a weekly event, so there’s always a chance to participate! Click here to see who's hosting in the coming weeks.

Soup to Warm You to the Bone: Soon Dubu

A few weeks ago, my neighbor, Mr. Z, made the most delicious Korean soup, which he called soon dubu. It had tofu, shrimp and egg, and the main flavoring ingredient was Korean hot pepper paste (aka gochu jang). In addition to being one of the tastiest soups that has ever passed my lips, it is easy to make. Mr. Z shared the recipe with me and I’m passing it on to you.



Notes before you start:
1) If you didn’t notice, this soup is going to be spicy. To cut down on the spiciness, omit the crushed red pepper and add only 1 tbs gochu jang.
2) Instead of chicken broth, Mr. Z suggests anchovy broth. I suspect it’s a homemade thing, as I’ve never seen this for sale. Instead I used chicken broth and boiled the shells of the shrimp in the broth for about 15 minutes. In addition, I added 1 tbs of dried shrimp to the soup. This is completely optional.
3) I used 3 eggs, but separated two of them so I could poach two yolks whole because I love soft poached eggs.

This stuff is spicy and salty and gives food a wonderful flavor. Try it in this beef stew or as a marinade for grilled beef.

Soon Dubu

• 2 tsp dark sesame oil
• ¼ tsp crushed red pepper
• 1/8 tsp ground black pepper
• 2 cloves garlic, minced
• 1 cup finely chopped zucchini
• 1 bunch green onions, cut into 1 inch pieces, whites and greens separated
• 6 shitake mushrooms, sliced (or two large handfuls of dried shitakes)
• ½ onion (preferably sweet, like Vidalia), sliced into thin wedges
• 1 to 2 tbs gochu jang (Korean hot pepper paste)
• 1 pound medium shrimp, peeled and roughly chopped
• 5 to 6 cups chicken broth
• 1 package silken tofu
• 2 to 3 eggs, lightly beaten
• salt, to taste

In a pot over medium heat, add the sesame oil and about another tablespoon of vegetable oil. When hot, add the mushrooms, garlic, red and black peppers, and whites of the green onions. Saute for a minute . Add the onion wedges, zucchini, chicken broth and gochu jang. Allow to come to a slow boil and stir to dissolve the paste. Add the tofu and stir to break it up roughly. Check the seasonings. Add more pepper paste if you’d like it spicer and salt if necessary. Simmer the soup for a few minutes (5 or 10), then add the beaten egg. After a couple of minutes, add the shrimp. Resist the urge to stir! Just allow the shrimp to quietly poach in the soup until they are pink and cooked through. Add the greens of the green onions. Turn off the heat and allow the soup to rest, covered, for about 10 minutes before serving. I like my soup with a little bowl of rice.