December 5, 2013 § 1 Comment
My son and I went shopping for the Black Friday Sales that were happening in Vancouver. We left our house around 11am on Sunday morning and went to 3 stores including Costco. In less than 3 hours my 12 year old had bought gifts for all seven people on his list and within his budget.
I commented that I was so impressed with his budgeting and decision making skills and the amount of time that it took him to shop. He replied that he thought that it took long because I kept looking at stuff. He also said that he already had an idea of what to buy people and researched prices online.
We had worked up an appetite and decided to stop at the Noodle box Restaurant downtown on 839 Homer Street. I got the Spicy Peanut Noodle box and my son got the Kung Pao, both with tofu.
Mine had ribbon noodles with a coconut curry and veggies. My son’s was an egg noodle with a sweet chilli sauce and veggies. I love the Noodle box because the meals are huge and you always have leftovers. The wait is never more that 15 minutes and the atmosphere is nice for a casual quick service restaurant. Plus they always play good music and usually hip hop. Best of all, it’s a place that both my son and I enjoy and can share an experience over a bowl of noodles. Visit their website for locations, hours and menu, www.noodlebox.net.
April 23, 2012 § Leave a comment
Acclaimed chef and restauranteur, Nobu Matsuhisa’s latest cookbook is strictly vegetarian and brings the word elegance to vegetarian cooking. Filled with stunning photos, his cookbook is full of innovative Japanese recipes for fresh salads,vegetables, mushrooms, tofu, yuba (soybean product), noodles, desserts and beverages. A master in combining unseeming ingredients, try one of his unusual recipes such as the Napa Cabbage Sorbet and the Tomato Compote Coated with Chocolate. His sake beverages are equally as impressive and my favourites are the Cucumber Sake Mojito and the Bitter Squash Screwdriver.
I wanted to try a recipe and since I love mushrooms, I decided to make Nobu’s Spicy Mushroom Soup. The ingredients are easy to find and are available at ethnic and health food stores. If you are looking for an adventure, go to the Japanese grocery store Fujiya to pick up your ingredients.
Spicy Mushroom Soup
Kombu Dashi Stock
1 1/2 oz (40 grams) dried kombu kelp
1 qt (1L) water
14oz (400 grams) mushrooms in total (button, cremini, fresh morels, oyster, shitake, truffle, maitake, shimeji, and matsutake)
3 1/2 cups (800 ml) kombu dashi stock
2 tsp (10 ml) soy sauce
2 tsp (10 ml) mirin
1 tsp (5 ml) salt
2 tbsp (30 ml) chopped scallion
1 tbsp (15 ml) Chinese chili paste with garlic (or douban jiang, Shichuan soy bean paste)
1. To make the Kombu Dashi stock, combine the kombu kelp and water in a pot and heat until the water temperature reaches 140F (60 C). Cook for about 50 minutes and strain the kelp.
2. Cut the hard parts off the bottom of the mushrooms, and cut or tear into bite-size pieces. For the truffle, chop into small pieces.
3.Place the Kombu Dashi and all the mushrooms in a pot and bring to a simmer. Contine to simmer until the mushrooms are cooked.
4. Season with soy sauce, mirin and salt. Arrange the mushrooms and soup in serving bowls, top with the chopped scallion, and drizzle with the chill garlic sauce.