Finally. The weekend. The end of a long terrifying week in my home town.
Friday was 70 degrees, overcast, and humid, but you barely knew it through closed windows and drawn shades. Several miles from the Watertown epicenter where I used to work, my own Cambridge neighborhood was eerily quiet. Once I turned off the barrage of breaking news reports on the TV in the background while I edited contracts, the only thing I could hear were the chirping bird sounds of spring. And an occasional siren. Stepping onto my tiny balcony for a breath or two of fresh air, I saw no one. No cars driving. No people walking. Nothing.
Yesterday was sunny, cooler. The city seemed to be waking from a deep slumber. I sat outside on that same balcony, writing this. Soothed by the slow but steady flow of traffic, joggers, and dog walkers.
Earlier in the week, after Monday’s marathon tragedy, I received an email from my friend Sarah: “I know from living in Israel through the 1990’s it isn’t easy. There were terror attacks almost every week and it took its toll.”
On Tuesday, I attended the Israeli Consulate of New England’s annual Yom Ha’atzmaut celebration. Like celebrations of Israel’s independence that I’ve attended in previous years, I knew to expect security and policemen standing out front, bag checks and metal detectors inside. But as I drove to the back parking lot, past men and women in yellow vests and bright orange wands as if directing planes on a tarmac, I was struck to see camouflage-clad military holding rifles and leaning against humvees. To me, these men and women were oddly reassuring. They made me feel safe in the face of a bittersweet celebration. Normally bittersweet because the Israeli national holiday always follows Yom Hazikaron, memorial day, a remembrance of the fallen soldiers and victims of terrorism who have given their lives for the ongoing existence and flourishing of the Israeli state. This year, palpably bittersweet.
On Thursday night, I made udon miso soup. I felt in need of comfort and the only place I could turn to was my kitchen. The soup was warm and salty, the noodles soft and slippery and slurpy. Little did I know how the next twenty-four hours would pan out and how welcome that soup would be.
The Friday night capture brought swoops and cheers and an impromptu party on Boston Common. I was relieved but couldn’t rejoice. It feels safer here but I can’t bring myself to celebrate.
It’s now the weekend. The sun is out, the air fresh, the windows open, the breeze chilly. I just finished the last of the soup and am heading out for a walk. Life is back to normal. But it’s not the same.
PS. For a powerful first-person account of this past week’s events, read this article written by a friend of a friend.
Udon miso soup
Adapted from Steamy Kitchen.
Before you add the miso, the soup will taste bland, but don’t worry because the miso is salty. Make sure to add it to the soup after you’ve removed it from the heat. If miso gets too hot, it gets gritty.
It’s worth looking for fresh udon. You can find the most authentic of these fat white noodles in the refrigerated section of an Asian grocery store. Nasoya also makes a pretty good version and I’ve found it near the tofu. In a pinch, I’ve also have good luck with Eden dried noodles that I frequently see in the Asian or Japanese section of many grocery stores. Both the Nasoya and Eden noodles are certified kosher. I used Miso Master brand white miso (and you can use any extra to make one of these two slaws). Next time I make this soup, I’m going to add some small cubes of firm tofu.
- 3/4 pound pre-cooked (or, in a pinch, dried) wheat udon noodles
- 4 C vegetable or chicken stock (I used vegetable)
- 1 baby bok choy
- 5-7 cremini mushrooms
- 2 medium-sized carrots
- 1 large handful sugar snap peas or snow peas
- 3 T white miso
- 3 scallions
- sesame oil and hot chili sesame oil (optional)
Cook. Make the noodles according to the package instructions.
Boil. Bring the stock to a boil.
Cut. While the noodles are cooking and the stock is boiling, get to cutting. Thinly slice the bok choy, mushrooms, and carrots. I used a mandoline for the carrots. Cut the peas into 1/2-inch pieces or keep whole.
Simmer. Add the bok choy stems (not leaves) and cook for 5 minutes until they start to soften. Add the mushrooms, carrots, and peas and cook for another 3 minutes or so. Stir in the bok choy leaves and remove from heat.
Assemble. Scoop miso into a bowl and whisk with a ladle-full of broth until completely dissolved. Then stir the miso mixture back into the soup, making sure not to boil or the miso will get gritty. Distribute the noodles evenly into four bowls and then add the soup. Slice the scallions and sprinkle over the soups. Drizzle with the oils to taste.