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Guests enjoyed cultural conversation, special tastings and more. Following the discussion with Kish, Macy’s hosted
a Korean night market reception that includes local Asian cuisine sampling, skin care tips, Korean art, and music.
Macy’s Asian Pacific American Heritage Month
celebration featuring Top Chef winner Kristen Kish
Photos by ALP
Soba noodles with Shiitake and
charred onion broth, roasted cabbage
4 chicken bones
2 large yellow onions-peeled and halved
½ cup dark soy sauce
12oz dried shiitake mushroom
8oz smoked slab bacon piece
grapeseed oil as needed
1 heat tender sweet cabbage- cut into wedges (my
favorite type of cabbage, substitute green cabbage
if you cant find it)
3 T togarashi
1 package soba noodles or substitute your favorite
noodles or homemade version
salt and pepper to taste
Garnish: lime wedges, fried shallots, sesame oil,
cilantro sprigs, scallions sliced on the bias-green
Preheat oven to 425 degrees F. Arrange the chicken bones in a single layer on unlined
sheet trays. Roast in the oven to 35-40 minutes or until dark brown and crispy. Place
sliced onions in a foil lined sauté pan, faceside down. Leave for 25-30 minutes
creating a black exterior on the face of the onion. Once the bones are roasted, pour
off the fat and put the bones in a large stock pot with the burned onions, soy sauce,
dried mushrooms, bacon, and jalapeno. Scrape off the fond on the sheet trays from
the chicken bones using water. Pour the fond and water into the stock pot. Fill the pot
with cold water just until it covers the contents of the pan. Place over medium high
heat and bring to a boil, reduce heat to medium low heat and simmer for 3-3.5 hours.
Strain the broth into a clean pot, season with salt and pepper to taste. Over medium
high heat, reduce the stock to roughly 5 qts of liquid, skimming the fat and impurities as
it simmers. Keep warm.
In the same 425 degree oven, toss the cabbage wedges in enough grapeseed oil to
lightly coat the cabbage. Season with salt, pepper, and togarashi.Lay in a single layer
on sheet trays and roast until the edges begin to char and the hearts are tender.
Roughly 20-25 minutes. Remove from the sheet tray. Allow to cool (enough to handle)
Cut the core out and separate the leaves. Set aside.
In a large pot on boiling salted water, cook the soba noodles according to the package.
I like to go a little less than the time recommended to keep the noodles al dente.