Our friend Yuri Migaki, a miso-maker and part of the couple who runs Jorinji Miso, is an incredible Japanese home cook, and she’s shared a lot of her recipes with us for simple and deeply satisfying dishes. This is a perfect example: a Japanese take on a classic home cooked fish chowder, with a cloudy, creamy broth and lots of fall vegetables. It’s comforting to its core.
Active time: 25 minutes | Easy | 3 servings
6 ounces wild caught shrimp, mussels, clams, and/or fish
2-1/2 cups (6 ounces) cabbage, shredded
1/2 medium onion, diced
1/2 medium carrots, sliced
1/4 cup shiitake, sliced
1 green onion, minced
2 tablespoons sesame oil
1 pinch salt
4 cups water
1 package (12 ounces) Umi Organic ramen noodles
4 tablespoons miso
1 teaspoon oyster sauce
1/4 cup milk or unsweetened soy milk
Optional: Minced green onion and chile oil
In a soup pot over medium heat, add sesame oil. Add shrimp and other seafood and stir fry until the surface whitens. Add a pinch of salt and mix. Add cabbage, onion, carrot, and shiitake, and stir fry for a few minutes. Add water and bring to a boil. Turn the heat to low and simmer until the veggies become soft.
Bring a large pot of water to a rapid boil. Add noodles to water and boil 2 minutes, stirring often. Drain and shake out excess water. Divide noodles between soup bowls.
Turn off the heat on the chowder. Add the miso, oyster sauce, and milk or soy milk. Ladle broth and vegetables over noodles. Use chopsticks or a fork to loosen the noodles in the broth. Top in optional green onion and serve with chile oil.
Photo by Shawn Linehan.