Based on Steve’s passion for cooking, innovation and creating the best flavor in his recipes, he realizes that no ingredient is to be overlooked, including water. In 2012, Steve teamed with Kinetico to prove the notion that purified water is core to creating great-tasting dishes in his restaurant and in the home. Read more about culinary expert Steve Schimoler.
As I’ve mentioned in earlier writings, reverse osmosis water is the ultimate ingredient for cooking and beverages. Like you, I really want the subtle ingredients in all of my dishes to shine. This Miso and Soba Soup is one of my favorite water-using recipes because of its light, vibrant flavor. Enjoy!
Miso and Soba Soup
Ingredients: |
|
|---|---|
| Kinetico Reverse Osmosis Water | 3 quarts |
| Yellow Miso Paste | 1.5 Tbsp |
| Soba Noodles | 4 oz. dry (approx. 8 oz. cooked) |
| Green Bell Pepper | ½ , julienned |
| Red Bell Pepper | ½ , julienned |
| Carrot | 1 large, peeled & julienned |
| Minced Fresh Ginger | 2 tsp |
| Cilantro | 1 bunch picked leaves: 1 Tbsp minced for broth, remainder for garnish |
| Lite Soy Sauce | 2 Tbsp |
| Cinnamon | 1 large pinch |
Prep:
- In a large stock pot boils 2 quarts of RO water and cook soba noodles till tender, strain and chill under cold water, keep refrigerated until use and bring to room temp.
- Prepare all the vegetables as listed and hold till ready to assemble the soup.
- In a sauce pot, add 1 quart of RO water and bring to a boil.
- Add the miso, ginger, cinnamon and cilantro and stir, reduce the heat to a simmer and simmer for 2 minutes.
- Assemble noodles, vegetables in bowls as shown on the video and add the hot broth, garnish with the cilantro and serve immediately.
