Our Sunday Night Light Menu!

Whew! What it’s been quite a week of cooking and eating! By the time Sunday night rolls around, you’ll appreciate our nourishing Asian-flavored soup-and-salad menu.

sunday-night-menuTo start:

A touch of white miso paste adds heft to the dressing for our Fennel, Red Onion and Blood Orange Salad with Miso-Orange Vinaigrette. Blood oranges are just starting to come into season here in California. If you can’t find them yet, substitute regular oranges. It’ll be just as delicious!

Main event:

From the dashi base to the bok choy and udon noodles, everything about Lia’s Simple Udon Soup will make you sigh, “Ahhhh.” Even better, it comes together in about 20 minutes, and you can add the last of that leftover Thanksgiving turkey to the pot.

Sweet treat:

This supper is all about keepin’ it light, so you don’t want anything too heavy for dessert. Earlier in the afternoon, pop a batch of our Blood Orange Granita in the freezer. Here, too, you can sub regular oranges or even tangerine juice if you can’t find blood oranges.

Simple Udon Soup

This udon soup is simple, satisfying and comes together in about 20 minutes from broth to bowl. Mix it up as much as you like–sub spinach for the bok choy, toss in some shrimp, or add any type of roasted meat you might have on hand.

udon-soup-recipe1 tablespoon peanut oil
½ pound shiitake mushrooms, sliced
1 tablespoon minced ginger
3 cloves garlic, minced
3 cups baby bok choy (about 3 heads), cleaned and sliced (keep the stems separate from the leaves)
2 cups roasted chicken or meat, shredded (optional)
6 cups dashi
2 tablespoons soy sauce
2 tablespoons mirin*
6 ounces dried udon noodles, cooked according to package directions and drained
¼ cup scallions, thinly sliced

Heat peanut oil in a medium pot over medium-high heat and sauté shiitakes and ginger for 4 minutes, until mushrooms are golden brown. Add garlic and bok choy stems, and continue cooking another 2 minutes. Stir in remaining greens and any meat.

Pour dashi into the pot;  stir in soy sauce and mirin. Bring to a boil. Divide the noodles between 4 bowls and ladle the soup on top. Sprinkle with scallions and serve.

Serves 4

* Mirin is a sweet rice wine. If you can’t find it, substitute 1 tablespoon white wine vinegar and 1 tablespoon sugar.