Important to me is some form of salty cheese (Cotija, feta, sharp aged cheddar, or aged jack are all good), something spicy (I like thinly sliced jalapeños), and some onions (minced white onion is traditional but
I like sliced scallions too).
Not exact matches
Usually when you finish a soup
like this — and by «
like this» I mean a relatively simple sauté of onion and garlic, a simmering of vegetables in broth followed by a run in the blender — cream or crème fraiche or sour cream goes in and you could do that here, but I didn't want to bury the brightness of the miso paste, so I instead drizzled some toasted sesame oil on it (which is, frankly,
like crack to me) and scattered some thinly
sliced scallions.
You can also garnish with any of the following if you
like: Chopped fresh cilantro Thinly
sliced scallion or green onion Basil chiffonade (or Thai basil if you can find it)
Serve the noodle soup in bowls and top with
sliced scallions, red pepper flakes and black sesame seeds, if you
like.
For the Rest: 1 lb boneless, skinless chicken breasts cubed 1 bunch fresh broccoli (at least 3 heads) chopped 1/2 cup
sliced scallions (green onions) 1/4 teaspoon crushed red pepper flakes (or more if you
like it spicy!)
I've been making various iterations of this salad for a few weeks now, and when I have them on hand I also
like to add thinly
sliced scallions and sugar snaps and a handful of fresh cilantro leaves.
Season with 2 to 3 teaspoons salt - free all - purpose seasoning blend or any other kind of seasoning you enjoy, then stir in about 1/4 cup chopped fresh parsley and, if you
like, a couple of thinly
sliced scallions.
Sprinkle some
sliced scallions, chopped peanuts and pepper flakes, if you
like.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6
scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you
like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Go green to ramp up the health factor by stuffing your bread with a serious serving of wilted spinach, kale, and / or arugula, and play up the fresh herbs
like thinly
sliced scallions, parsley, rosemary, oregano, and thyme.
Add the minced kaffir lime, minced ginger,
sliced scallions, chopped mint, and as much of the Thai chile as you'd
like to a large bowl.
Spoon filling back into the eggs and sprinkle a pinch of dukkah over each egg and a few
slices of
scallion if you'd
like.
While all that is happening, I warm the refried black beans and toss together a salad -
like filling of baby kale (but you could also use arugula),
sliced scallions, sweet baby bell peppers, and dried figs.
Dollop with as much sauce as you
like (the more, the merrier), and top with thinly
slice scallions.
My children ate it
like chili, adding a scoop of yogurt followed by avocado
slices followed by a sprinkle of
scallions.