Boris Fishman is the author of the novels A Replacement Life (which won the VCU Cabell First Novelist Award and the American Library Association's Sophie Brody Medal) and Don't Let My Baby Do Rodeo, both New York Times Notable Books of the Year, and Savage Feast, a family memoir told through recipes, all from HarperCollins. His journalism has appeared in The New Yorker, The New York Times Magazine, The Guardian, The Wall Street Journal
Boris Fishman is the author of the novels A Replacement Life (which won the VCU Cabell First Novelist Award and the American Library Association's Sophie Brody Medal) and Don't Let My Baby Do Rodeo, both New York Times Notable Books of the Year, and Savage Feast, a family memoir told through recipes, all from HarperCollins. His journalism has appeared in The New Yorker, The New York Times Magazine, The Guardian, The Wall Street Journal, The Washington Post, Saveur, Vogue, Travel + Leisure, and many other publications. He lives with his wife and daughter in Missoula, Montana, where he teaches in the Creative Writing MFA Program at the University of Montana.
Miso Vegetable Chowder with Wakame and Ramen Noodles Ingredients 12 cups water 6 cloves garlic, plus 1 t. minced garlic 1- 2”-3” piece of ginger 1 cake of tofu (soft or firm, whichever you prefer) 1 organic onions, chopped 2 organic carrot, washed and chopped 2 parsnips, peeled and diced 2 cups organic broccoli florets 1 cup napa cabbage 1 cup bok choy 8 oz. shitake mushrooms, stems removes and thinly sliced 2 Tbs. olive oil 1 Tbs. tamari 1 Tbs. sherry or red wine 2 Tbs wakame- soak in 1 cup of boiling water to reconstitute 4 -5 Tbs white miso 4-5 Tbs. red miso 1- 8 oz package ramen noodles, cooked according to directions (I use GF Brown Rice and Millet Ramen) Cilantro leaves for garnish (or parsley if preferred) Shichim Togarashi spice and Gamazio- for individual garnish Directions Fill a large pot with the water. Add the onions, carrots, garlic, ginger and parsnips and bring to a boil. Reduce heat and simmer for 20 minutes. Add the broccoli , napa cabbage, bok choy and tofu to the soup. Drain the wakame and add to soup. Cook for another 10 minutes. Meanwhile, sauté the shitake mushroom slices in the olive oil with 1 teaspoon of minced garlic for 5 minutes, moving constantly to prevent burning. Add the wine and tamari and continue cooking until crispy. Set aside Remove 1 cup of broth only, and in a separate bowl, dilute the 8 Tbs. of miso in the cup of broth. Add the miso mixture back into the soup pot. Taste. Add more miso if desired. DO NOT LET THE SOUP BOIL ONCE THE MISO IS ADDED! Keep the noodles separate and add individually to each bowl, to prevent the noodles from getting over cooked. Run under hot water to heat up before adding to soup bowl. To serve, put ramen noodles in bowl. Ladle soup on top. Garnish with shitake mushrooms and cilantro leaves. Serve Shichim Togarashi and Gamazio on the side.
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