A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Shrimp, Mushroom, and Soba Noodle Soup April 2, 2012

When I think of comfort food, I think of soup. Usually chicken noodle soup but a) I came across this wonderful recipe and b) I had some of the stuff in my pantry already so why not?

Shrimp, Mushroom, and Soba Noodle Soup


  • 3 tsp canola oil, divided
  • 1 tbsp minced fresh ginger
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 1 bundle of soba noodles
  • 2 tsp soy sauce
  • 8 oz. large shrimp, peeled
  • 8 oz. crimini mushrooms, thinly sliced
  • 1 1/2 cups broccoli florets


  1. Heat canola oil in a large saucepan set over medium-high heat. Add ginger and saute for 2 min. Add garlic and cook, stirring constantly, for 30 sec. Add chicken broth and bring it to a boil. Add soba noodles and cook until tender, about 5 min. Stir in soy sauce (decide amt by taste) and turn down the heat until the broth is simmering.
  2. Add the shrimp to the broth and simmer until just cooked through. Avoid overcooking the shrimp!!
  3. While the noodles are cooking, heat canola in a large skillet set over medium-high heat. Add mushroom and cook until almost tender, 4 to 5 min. Stir in broccoli florets and cook until broccoli is tender-crisp and the mushrooms are starting to brown.


Deee-licious, filling, and healthy! There’s something abt soba noodles that just makes me happier than any other noodle out there!

Source: Cookin’ Canuck



Miso Glazed Sea Bass March 8, 2012

Filed under: Fish,Japanese,Recipes — chocolatekrinkles @ 4:07 am
Tags: , , , , , ,

Eeep, this is my third miso-related recipe in a row! This is because a) now that I have miso sitting around, I just want to keep using it and b) what’s NOT to like about miso?!

This recipe is inspired by the Nobu’s Black Cod but unfortunately, I couldn’t find black cod in my area so I substituted it with another buttery, flaky fish: sea bass.

Anywhoo, here goes nothing:

Yum yum in my tum!

Miso Glazed Sea Bass


  • 2-3 Sea Bass (or black cod) filets *
  • 1/4 cup sake
  • 1/4 cup mirin
  • 4 tablespoons white miso
  • 3 tablespoons sugar


  1. Mix all ingredients (except the fish) thoroughly in a plastic lidded container. Set aside some for plating purposes.
  2. Pat fish fillets dry with paper towels and place into the plastic container. Cover the lid and marinate over or for 24 hours.
  3. Preheat oven to 400 degrees F.
  4. Preheat pan or grill at the same time.
  5. Lightly wipe off (with fingers) any excess marinade clinging to the fillets but don’t rinse it off. Place fish into pan or onto the grill and brown until both surfaces are a nice light brown.
  6. Transfer fillets to oven and bake for 10-15 minutes.
  7. Add some extra marinade ** onto plate and serve hot


* 2 fillets is about 1/2 a pound

** The marinade will be a bit watery and if you want to use it for plating purposes, you’ll need to reduce it for a little bit.


I maintain that this is probablythe best dish I’ve ever cooked in my kitchen. It’s flavorful, delicious, and easy to make. I will need to make this again and again and again! I’m curious to see what a good side dish to this will be — that’s going to be one of my next hurdles next month so tune in!

Source: Rasa Malaysia


Flank Steak with Ponzu and Miso Butter March 6, 2012

Filed under: Japanese,Meat,Recipes — chocolatekrinkles @ 4:32 am
Tags: , , ,

I love steak. Places like Fogo de Chao are just meant for people like me: total and complete carnivores. Having said that, I usually don’t try to cook steak at home. It’s partly fear that it’ll taste funny or I’ll over or under cook it. But when I happened upon this recipe, I realized that not only had I not had steak in a while but also that I had most of the ingredients, I knew twas meant to be!

Ah, a medium rare steak. Just how I like it!

Flank Steak with Ponzu and Miso Butter


  • 2 lbs flank steak cut into 4 pieces *
  • 1 tbsp Ponzu
  • 2 tbsp Mirin
  • 3 tbsp Shiro miso (or white miso)
  • 4 tbsp butter, melted
  • 2 tbsp Japanese cooking sake
  • 2 tsp sugar
  • 1/8 tsp cayenne pepper
  • 3 dashes black pepper


  1. Mix all ingredients (except for the steak) for the glaze in a pan. Bring to a boil and let cool.
  2. In a plastic bag, marinate the steaks with 1/2 of the glaze for 1 hr. Heat grill over medium to medium-high heat. Scrape off any glaze on the steak, then add to pan.
  3. Grill for 3-4 minutes per side then flip over carefully, letting it grill on the other side for another 3-4 minutes**. Brush on some glaze and let grill again for 1 min per side.
  4. Remove steak from grill and let it cool for about 10 minutes.
  5. Serve with some glaze drizzled on top or to the side.


* I only got a lb of flank steak and divided that into four smaller steaks.

** let it grill for about 4-5 minutes to get the steak somewhere between medium-rare to medium.


All in all, delicious! The steak was flavorful and cooked just perfectly. I ate this with some brown rice and veggies but I think this steak would also taste great with a salad. I think I just found my go-to steak recipe!

Source: Rasa Malaysia


Miso-Glazed Scallops with Soba Noodles February 26, 2012

Filed under: Japanese,Scallops — chocolatekrinkles @ 10:49 am
Tags: , , , , , ,

I have these OCD tendencies that cause me to organize everything — and thank goodness for that! I have so many recipes bookmarked and if they weren’t re-labeled and organized into the right categories, I would just get so confused and miss out on the goodness that I fell in love with in the first place. Yes, every now and then, the crazy will come out =)

Anywhooo, since it’s the Lenten season, thus begins no meat on Fridays. So far, I’m 0 for 1. Ate meat for lunch but thought dinner would be a good time to try and salvage my first Friday of Lent. Enter this wonderful little dish…..

Can’t. stop. drooling. So. good. So. filling. So (er, well not so… but fairly!). healthy. Enough from me. Here’s the recipe!

Miso-Glazed Scallops with Soba Noodles (makes 4 servings)


  • 8 oz soba noodles (or whole wheat spaghetti)
  • 1 lb dry scallops
  • 3 tbsp white miso
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 2 tbsp canola oil
  • 1 tsp fresh ginger
  • 1 tsp minced garlic
  • 2 tsp extra-virgin olive oil (EVOO)
  • 1 cup sliced scallions


1. Cook soba or pasta for 6-8 min. Drain and transfer to a large bowl.

2. Whisk together white miso, mirin, rice vinegar, canola oil, garlic, and ginger. Add scallops and stir to coat. Soak for 5 minutes (any longer and they will start to disintegrate).

3. Heat 2 tsp EVOO over medium-high heat. Add scallops and cook for approx 3 min on each side (or until golden brown). Transfer to plate with a slotted spoon and cover with foil to keep warm.

4. Add reserved marinade to pan and cook for about 1 minute (or until brown). Pour sauce over noodles, add scallions, and toss to coat. Serve immediately.


Things to watch out for while making this dish:

1. You may want to double the marinade if you want a more robust sauce with your soba.

2. Keep an eye out for your scallops – mine browned really quickly!

3. Leftovers weren’t too bad but the scallops didn’t heat up so well. Maybe make less if you don’t want to chance it.

Things I learned from making this dish:

1. White miso can be found next to the hummus in the refrigerated aisle at Whole Foods.

2. Dry scallops = more expensive than the average scallop but will brown better (well, I don’t know if this is really true but I trust the experts.. and by that, I mean.. the people who answer the queries on Yahoo! Questions hehehe)

3. This goes great with a nice crisp Sauv Blanc!


All in all, a great recipe. Didn’t take too long to make but a bit pricey given the cost of fresh dry scallops. My friend suggested giving the recipe another whirl but subbing shrimp for the scallops. Will def have to try that again soon!

Source: EatingWell