How to Break a Fast

I’ve been sick with a horrible cold for the past eight days. I went five days without eating, because I had no appetite and my throat hurt. When I finally felt a little bit hungry my husband went to our favorite sushi place and got me an avocado salad. It is simply an avocado half sliced and fanned on the plate with julienne cucumber on top it, and a miso dressing poured over it. It was the perfect food for me – soft, mild, but tasty, and nutrient rich. I love miso, and I’m always looking for ways to cook with it. Here’s a miso dressing and another salad that uses miso. I also like the “red” miso stirred into a vegetable soup at the last minute.

Ginger Miso Dressing

1 good-size thumb fresh ginger, finely grated
2 T. white or yellow miso
2 T. rice vinegar
1 T. sake
1 t. sugar
1/2 t. soy sauce
Place all ingredients in a plastic container with a tight fitting lid. Shake very well. Pour over a simple salad of lettuce with sliced avocado and cucumbers. It’s also good on tomatoes.

This is a bit more substantial. You could also add some cubes of marinated tofu, or the meat-eaters in your family might like this with grilled chicken breast.

Bangkok Salad with Miso Dressing

1/3 cup rice vinegar
2 tablespoons white or yellow miso
2 large garlic cloves, peeled
1 tablespoon sugar
2 teaspoons chopped fresh ginger
1/2 cup olive oil
2 cups vegetable oil (for deep-frying)
20 wonton wrappers, cut into 1/3-inch squares
1 head romaine lettuce, torn into bite-size pieces

Purée vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.

Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.

Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve.

Serves 4.