MUSHROOM & TOFU SOBA NOODLE SOUP 2 tbsp (30 ml) miso paste 2 tbsp (30 ml) vegetable oil, plus more for deep-frying 2 cups (500 ml) shiitake mushrooms, stems removed and set aside 2 cups (500 ml) oyster mushrooms 8 cups (2 L) water 2 tbsp (30 ml) mushroom bouillon paste or 2 mushroom bouillon cubes 2 tbsp (30 ml) soy sauce 2 thin slices ginger 1 × 7 oz (200 g) package enoki mushrooms, roots trimmed and discarded 1 × 5 oz (140 g) package shimeji mushrooms, roots trimmed and discarded 1 × 12 oz (340 g) package firm tofu, cut in 1-in (2.5 cm) cubes and patted dry 1 tsp (5 ml) salt, plus more to taste ¼ cup (60 ml) cornstarch 2 cloves garlic, crushed 6 green onions, divided 2 In a medium bowl, mix miso paste with 2 tbsp (30 ml) vegetable oil. Add shiitake and oyster mushrooms and toss to coat. Transfer to a baking sheet and roast for 10 to 15 minutes, until cooked through and golden brown, turning once halfway through. Set aside. 3 In a medium saucepan, bring water, shiitake stems, mushroom bouillon, soy sauce, ginger, garlic and 2 green onions (whole, to make the broth) to a boil over high heat. Turn heat to low and simmer for 15 to 20 minutes. Remove and discard ginger, garlic and green onions. Check seasoning and adjust if needed. Add enoki and shimeji mushrooms and simmer for 5 minutes or until cooked through. Keep warm. 4 Thinly slice remaining 4 green onions. 5 In a medium saucepan, add 3-in (7.5 cm) oil. Over medium heat, bring oil temperature to 375 F (190 C). Meanwhile, toss tofu with salt and cornstarch. Dust off and discard excess cornstarch. Fry tofu in oil until golden brown, turning occasionally, about 5 minutes. Remove and drain on paper towel. 6 Divide all ingredients between 4 bowls. Serves 4 PAIRS WITH SAPPORO PREMIUM BEER Canada $17.29 455541 6 × 500 ml ECHIGO DENEMON YUKI HOTARU SAKE Japan $24.79 344242 720 ml 1 × 12 oz (340 g) package soba noodles, cooked according to package instructions, rinsed with cold water and tossed with 1 tbsp (15 ml) vegetable oil 8 pieces baby bok choy, blanched and halved 2 cups (500 ml) snow peas, blanched and halved 1 Preheat oven to 375 F (190 C).
½ cup (125 ml) sour cream 1 cup (250 ml) shredded cheddar, divided
1 cup (250 ml) bread crumbs ¼ cup (60 ml) butter, melted
1 Preheat oven to 375 F (190 C). Steam pumpkin for 10 to 15 minutes or until just tender. Set aside to cool. 2 Place mushrooms on baking sheet, gill-side up. Season with 1 tsp (5 ml) salt and pepper to taste, and brush with olive oil. Bake for 10 minutes, remove from oven and set aside. 3 In a medium sauté pan, render bacon until crisp. Remove bacon and sauté onion and garlic until soft. 4 In a medium bowl, mix bacon, onion, garlic, spinach, cream cheese, sour cream, ½ cup (125 ml) cheddar and remaining salt. Once mixed, gently fold in pumpkin and check seasoning. 5 Top mushrooms equally with pumpkin filling. In a small bowl, mix remaining ½ cup (125 ml) cheddar, bread crumbs and butter. Top filled mushrooms with bread crumb mixture. 6 Bake mushrooms for 20 to 25 minutes, or until hot all the way through and golden brown. Serve with side salad. Serves 4 PAIRS WITH YALUMBA Y SERIES VIOGNIER Australia $19.99 624502 ANGUS THE BULL CABERNET SAUVIGNON Australia $19.99 110510
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