Book Nook: The Best of Kosher

 Best of Kosher is a new cookbook that features some of the most popular kosher recipes from over 15 of your favorite kosher cookbook authors. You know their names and have been cooking from their books for years, but now they have pooled their talents to create a collection of the best of kosher cooking. Authors participating include: Chanie Apfelbaum, Between Carpools, Miriam (Pascal) Cohen, Victoria Dwek, Susie Fishbein, Rivky Kleiman, Sina Mizrahi, Renee Muller, Naomi Nachman, Danielle Renov, Daniella Silver, Leah Schapira, and Rorie Weisberg. The book also provides background on the authors, their behind-the-scenes stories, and fun facts you didn’t know about them. 

“On behalf of all authors of this book we want to thank you, the readers, for inviting us in your homes over the years. You trusted us when it came time to feed and nurture your families,” says Leah Schapira, spokesperson for the book. “You helped bring along this new era of kosher cooking by being willing to open our cookbooks and try something new.”

From finding the perfect recipe for a Shabbat dinner to holiday celebrations, Best of Kosher provides recipes for any occasion or holiday.

This fall, try this easy and delicious recipe:

Reprinted from THE BEST OF KOSHER: Iconic and New Recipes from Your Favorite Cookbook Authors

ArtScroll/November 2022 / Photographed by Esti Waldman

 

Asian Big Bowl

By Susie Fishbein from Kosher by Design Short on Time

Yield: 6 servings

 

I always had leftover chicken soup from Shabbos that no one would eat at any other time. By adding in fresh vegetables and the fun of ramen noodles, I suddenly had a fresh, new, weeknight meal in a bowl. And people loved this idea! They’ll either make extra chicken soup with the intention of having leftovers for an Asian Big Bowl, or they make the Asian Big Bowl on its own with purchased stock. It’s the type of dish that makes it onto a weekly repertoire, often on mine, too.

 

 

Ingredients

 

 ½ small head Napa cabbage, about ¾ pound

 1 very small head bok choy

 8 cups chicken stock

2 boneless, skinless chicken breast halves, sliced into very thin strips

 ¼ cup grated or shredded carrot

 1 (2.8-oz) pkg ramen noodles (discard seasoning packet)

 1 Tbsp mirin

 2 Tbsp soy sauce

 3 scallions, sliced very thin on the diagonal, for garnish

 

Directions

Thinly slice cabbage and bok choy. Set aside.

 

In a medium pot, bring chicken stock to a simmer over medium heat. Add chicken, carrots, cabbage, and bok choy. Simmer for 5 minutes.

 

Add ramen noodles; cook for 2 minutes. Remove from heat; stir in mirin and soy sauce.

 

Ladle into bowls. Garnish each bowl with a small handful of sliced scallions.

 

Make Ahead: If you need to prepare this dish in advance, don’t add the ramen noodles until 2 minutes before actual serving time; they will become mushy and the starch will cloud the soup.

 

Co-Author Tip: Chanie Apfelbaum prepares a version of this big bowl, swapping out the Napa cabbage and bok choy for green cabbage, canned Chinese vegetables, mushrooms, and snow peas.