In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Springtime soba with miso sauce offers a coloful mix of fresh textures and flavors

By Emily Ho,

JewishWorldReview.com | With the arrival of longer, warmer days, I'm craving light and refreshing meals -- the kind that take advantage of new spring produce and leave plenty of energy for an after-dinner walk. A soba noodle salad fits the bill, and this one features seasonal gifts like tender asparagus and peppery radishes, watercress and chives. Rounded out with extra-crispy tofu and a buttery miso dressing, this one-dish vegetarian meal both satisfies and enlivens the palate.

In creating this dish, I used the spring vegetables and herbs available to me; if you have peas, microgreens or other produce, feel free to make substitutions. The key is to have a nice mix of fresh textures and flavors.

The vegetables and herbs are left raw or lightly blanched (this really brings out the color and sweetness of the asparagus), while the soba is cooked, cooled and tossed with a savory miso and butter sauce.

Using green tea- or mugwort-flavored soba gives the dish a verdant boost, but plain buckwheat noodles are just as good.


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Ideally, this should be prepared just before eating. If you refrigerate it, the soba noodles will lose their springy texture and the tofu will no longer be so delightfully crispy on the outside/soft on the inside. Fortunately, it doesn't take too long to make, so you'll still have plenty of time to enjoy the new spring sunshine.


Serves: 2

  • 4 ounces medium tofu

  • 2 tablespoons cornstarch

  • 3 tablespoons coconut oil or vegetable oil

  • 2 tablespoons salt

  • 4 ounces asparagus, trimmed and cut into 2-inch pieces

  • 4 ounces soba (plain, green tea, or mugwort flavored)

  • 1 tablespoon butter, melted

  • 2 teaspoons white miso

  • 1 teaspoon lemon juice

  • 2 tablespoons chopped chives

  • 2 ounces watercress (about 2 cups), tough stems removed

  • 2 small radishes, thinly sliced

  • Toasted sesame seeds (black or white), for garnish

Set a large pot of water to boil.

Meanwhile, prepare tofu. Rinse and drain tofu, cut into domino-sized pieces, and place between clean kitchen towels (or paper towels) to blot excess liquid. Coat tofu pieces with cornstarch. Heat oil in a skillet and fry tofu until golden on both sides. Remove from skillet and set aside.

When water comes to a boil, add salt and asparagus. Blanch asparagus until bright green and tender (not mushy), about 1-2 minutes. Remove asparagus with a slotted spoon or strainer and run under cold water to stop the cooking process. Set aside.

Return water to a boil, add soba, and cook according to package instructions (about 5 minutes, until al dente). Strain the noodles and run under cold water until completely cool.

In a large bowl, combine melted butter, miso, lemon juice and chives, and whisk until well combined. Add soba and toss to coat.

Arrange soba on two dishes with tofu, asparagus, watercress and radishes. Garnish with sesame seeds and serve.

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