Recipes: Jewish-Japanese Soup

Bitayavon Magazine

Apple Crisp

The lemon zest and lemon juice adds brightness to the crisp and sets it apart from the standard apple crisp. This is seriously the best apple crisp ever. Serve it warm with vanilla ice cream. Lemon zest refers to the outer peel of the lemon, not including the white part/pith which is very bitter.

Ingredients:

6 Apples (a mix of granny smith and Cortland apples works the best)
1-2 teaspoons lemon zest
1 tablespoon lemon juice
1/4 cup brown sugar
1/8 cup flour
1/8 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pure vanilla extract

Topping-
1/2 cup or 1 stick margarine
1/4 cup of brown sugar
1/2 cup white sugar
3/4 cup of flour
1/2 teaspoon cinnamon (optional)

Individual ramekins (optional)

Directions:

Peel apples, slice apple in half and then chop each half into eight pieces.
Mix lemon zest, brown sugar, vanilla, flour, lemon juice with apples.
Place in oven-to-table baking dish, 9×13 baking pan, or individual ramekins.
With a fork, mix the margarine, sugars, and flour to form the topping for the crisp.
Top apples with crisp and bake at 350 degrees for 25 minutes for individual ramekins and 40-45 minutes if using a 9×13 baking dish.
Prep time: 10 minutes. Cook time: 45 minutes.
Parve. Serves 8.

Chicken miso soup

serves: 8
prep: 15 minutes

This soup is a combination of traditional Jewish chicken soup and Japanese noodle soup. An impressive and exciting way to serve traditional chicken soup and is delicious and healthy as well. It is also a great way to use leftover broiled chicken and chicken soup.

Miso, a fermented rice, barley and/or soybean paste popular in Asian cuisine. Miso is a rich savory ingredient that can be used in many dishes, from soups, to fish, to meat, or stir fries. Added to a cup of hot water it can be enjoyed on the spot as a quick soup. In addition to being full of flavor, it is packed with many vitamins and protein. There are various types of miso available in colors ranging from light to very dark. The darker is more intense and salty, lighter miso tends to be a bit sweeter and has a less intense flavor then dark miso.

Ingredients:

9 cups chicken broth or stock
¼ cup dark miso
2 cups shredded carrots
1 package of udon noodles prepared according to package directions
1 broiled or rotisserie chicken shredded or sliced
Parsley pesto (recipe follows)

Directions:

1. Bring soup and miso to a boil and lower flame
2. simmer for 15 minutes
3. Place noodles, shredded carrots and shredded/sliced chicken in bowl
4. Pour hot soup into bowl
5. Garnish with parsley pesto

Parsley Pesto
1 cup parsley
3 garlic cloves
¼ cup oil

Blend in a blender or food processor. Refrigerate in a container until ready to use.