MAKE IT HOME RECIPES

Steps:

• Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
• In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful – it might splatter.
• Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
• In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.

Steps:

• Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining sugar, butter, eggs, and vanilla with a wooden spoon. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes.  Form into a tight ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot in your kitchen until doubled in size, about 1 hour. Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½” thick rectangle. Using a doughnut cutter or 3” and 1” biscuit cutters, punch out your doughnuts. Re-knead scraps together and punch out as well. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more. Make glaze: In a large bowl, whisk together milk, powdered sugar, and vanilla until smooth. Set aside. Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2'' oil to 350°. Cook doughnuts, in batches, until deeply golden on both sides, about 1 minute per side. Holes will cook even faster! Transfer doughnuts to paper towel-lined baking sheet to drain and cool slightly. Dip into glaze, then place onto a cooling rack (or eat immediately!).