Miso Paste

1. Grab some filleted fish of your choice (halibut, salmon, trout, etc.). Smear on miso paste and grill for 4-6 minutes per side until done. Serve with boiled buckwheat noodles dressed with low sodium soy sauce, a touch of sesame oil, some mirin and white pepper. Add these last ingredients to taste. For a veggie side, steam some napa cabbage, broccoli or pan fry zucchini.

2. Make a light miso soup with the miso paste and water. Add the paste little by little and taste as you go along. I would add 1 tablespoon per 2 cups of water. Then add diced tofu and a dash of seaweed.

3. Soba Noodles –  Rehydrate shitake mushrooms in a bowl. Bring a pot of water to boil. Add noodles and cook until tender. Meanwhile prepare the broth with miso paste and water. Add the paste little by little until a good taste arises. You may also add low sodium soy sauce, white pepper, a touch of sesame oil and a touch of Chinese black vinegar. Squeeze excess water from the shitakes and place in your broth.

 Chop napa cabbage and divide among your bowls. Remove noodles from water with tongs into a strainer over the sink. Add 20 shelled and de-veined shrimp to the boiling water and cook for two minutes. Divide among the bowls. Place noodles in the bowls and broth. Serve.