iEat Green - Anita Lo- Chef Author – Solo: A Modern Cookbook for a Party of One

ANITA LO is an acclaimed chef who worked at Bouley and Chanterelle before opening the Michelin-starred restaurant annisa in the heart of Manhattan’s Greenwich Village in 2000, which she ran until it closed in 2017. Food & Wine named her one of ten Best New Chefs in America, and The Village Voice proclaimed her Best New Restaurant Chef. She has appeared on Top Chef Masters, Iron Chef America, and Chopped; in 2015, she became the first female guest chef to cook at the White House. She lives in New York City and on Long Island.

 

 

Miso Vegetable Chowder with Wakeme

 

8 cups water

5 cloves 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

1 turnip, peeled and diced  

1 organic broccoli, cut into florets

2 Tbs wakame- soak in 1 cup of boiling water to reconstitute

3 Tbs white miso

3 Tbs. red miso

1- 8 oz package ramen noodles, cooked according to directions

 

Fill a large pot with the water. Add the onions, carrots, garlic, ginger and turnips and bring to a boil. Reduce heat and simmer for 20 minutes. Add the broccoli and tofu. Drain the wakame and add to soup. Cook for another 10 minutes. Remove 1 cup of broth only, and in a separate bowl, dilute the 6 Tbs of miso in the cup of broth. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!

Keep the noodles separate and add individually to each bowl, to prevent the noodles from getting over cooked.