Asians drink soup for breakfast: Japanese miso soup and Thai pho, for example. Americans looking for something quick, hot, nutritious and comforting should consider the option.

Both can be packed with vegetables, and carried in a travel mug or thermos.

Your soup supply can also be part of a low-calorie, healthful lunch or snack.
 
 
EASY BREAKFAST MISO SOUP

Miso soup for breakfast? Sure: That’s how millions of Japanese people start the day.

All you need to make a bowl of miso soup is hot water and a spoonful of miso paste, available in many supermarkets as well as in Asian food stores. Seriously, it’s as easy as instant coffee.

You can have it plain, add tofu cubes as served at Japanese restaurants, or add vegetables of choice, as shown in this video.

The tofu can be cubed in advance; in fact, the whole soup can be made in advance and microwaved in a minute, which is especially convenient if you want your soup with cooked veggies.

There are also instant versions in packets with freeze-dried tofu cubes, which just require water and heating.

We were heartbroken when Pacific Organics discontinued their terrific pho soup base. It was so easy to whip up a delicious, nutritious noodle and egg soup that can be served for breakfast, lunch or a light dinner.

Pho is one of our favorite foods in the world, especially when the broth is cooked for days to extract amazing layers of flavor (go to a Vietnamese restaurant that makes it from scratch, not from a commercial base. It may be one of your life’s memorable food moments.)

Since then, we’ve discovered Nona Lim’s flavorful broths: pho, miso ramen and spicy Szechuan.

All can be drunk straight or enhanced with noodles, eggs and vegetables. You can add meat for a hearty lunch or dinner dish, and top it with fresh herbs for color and more flavor.

Savory Choice, which for years has been our go-to chicken broth base, now makes pho concentrate packets in beef, chicken and vegetable.

You can also find powdered concentrates in Asian food stores and online.

So what’s stopping you from making a delicious Asian breakfast?
 
 
RECIPE: PHO & RAMEN BREAKFAST

Ingredients For 4 To 6 Servings

 
Preparation

1. ADD water to the the broth concentrate per package directions, then heat. When it boils, add noodles and cook for 2-3 minutes.

2. ADD the greens and scallions and simmer for another 3-5 minutes, until the greens are bright and tender but still have texture.

TIP: If you have wilting veggies in your crisper, or a piece of uncooked chicken or fish that needs to be used, this is a perfect way to use them up. Just shred/slice and toss ‘em in!)

3. BRING a small pot of water to a boil, then add the eggs and simmer for 7 minutes and 20 seconds. Remove from water and place in an ice bath; peel when cool.

4. LADLE out bowls of noodles and broth, adding a handful of fresh herbs and a halved egg to each.

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*The Nona Lim package plus the water equals 16 ounces of broth.

[2] Ready to heat: Nona Lim’s pho base.

[3] We alternate using both Nona Lim and Savory Choice concentrate packets (photo © Grub Market).

[4] A quick substitute: instant miso soup packets. There is also a version with tofu and spinach (photo © Kikkoman).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Don’t sauce pasta like this. It may look neat, but it doesn’t cover all the pasta, and eating it can be a mess (photo courtesy International Pasta Association). [2] The correct way: Toss the pasta and sauce in a pot or bowl to fully cover each strand (photo courtesy All-Clad). [3] Authentic saucing (photo courtesy Davio’s Boston.

Every great pasta experience requires a great sauce. It’s not just the flavor of the sauce that matters, but when and how the sauce and pasta get come together.

Correctly saucing your pasta is the difference between cooking authentic Italian and following an incorrect culinary path.

Americans have been trained to place a pool of sauce in the middle of a plate of pasta.

No! No! Do not pour sauce on top of un-sauced pasta, as in the top photo. According to DeLallo, an importer of Italian foods, a dish of pasta served in this manner in Italy would be a disaster.

Americans have been accustomed to serving pasta as a mound of undressed spaghetti or other noodles in a bowl or on a dish, topped with a ladleful sauce.

We couldn’t track down how this practice originated, although it is definitely an American practice. It likely began in Italian-American restaurants, and our guess is that the first cook who topped pasta with sauce this way did it for aesthetic reasons. It does look prettier.

But it isn’t as functional.

In authentic Italian cuisine, the sauce is always incorporated into the pasta before serving. Every strand of pasta is thus coated with sauce, and the eater doesn’t have to work to coat his/her own—many of us creating drips and spatters in the process.

Plus, the amount of sauce used is just enough to coat the pasta—not to create a sea of sauce. Authentic Italian pasta dishes do not swim in sauce.

SAUCE YOUR PASTA THE CORRECT WAY

1. Heat the sauce by the time you add the pasta to the boiling salted water. Keep the sauce on a low simmer until the pasta is ready. Your pasta shouldn’t wait for your sauce to cook; the sauce should be awaiting the pasta.

2: Moderation is everything. Use at most a quarter cup of thick sauce per person (such a tomato- or cream- based sauce), or two to three tablespoons of an oil-based sauce. The ratio is 1.5 cups sauce to 1 pound of cooked pasta, or 1 cup of oil-based sauce to 1 pound of cooked pasta.

3: Reserve some of the pasta water in another container when you drain the pasta (we use a cup). Never rinse the pasta: That will eliminate important starches that help the sauce stick.

4. Return the empty saucepan to the stove, over high heat. Add the drained hot pasta and the heated sauce, and toss to coat evenly (hot pasta will absorb more sauce and flavor). This quick toss in a hot pan allows the two components to meld and and create a beautiful flavor and texture. The starches from the pasta will slightly thicken the sauce.

Tip: We’re a bit messy, so rather than clean sauce spatter from the stove, we first toss the pasta and sauce in a large bowl; then add it to the pan.

5: Add a couple tablespoons of the reserved hot pasta water to the pan, to smooth out the sauce. Reserved pasta water contains starch that can be used to thicken the consistency of the sauce, so add another couple of spoons if you like. Total time of the pasta and sauce together on the stove is about 2 minutes.

6: Transfer the pasta to a warm serving bowl or individual plates.

Pasta terms and shapes: a glossary of explanations with photos.

Ingredient substitutes: What to do when you don’t have sauce or parmesan.

Leftover pasta for breakfast: You’ll love it!

Make stir-fried pasta with leftover pasta.

Turn leftover pasta into an antipasto.

More recipes for leftover pasta, from green salad to cole slaw.

How to sneak veggies into pasta: Your family won’t complain!

Breadcrumbs on pasta: a Southern Italian tradition.

Dessert pasta: from berry lasagna to chocolate pasta.

Toast uncooked pasta for a toasty, nutty flavor.

The history of pasta: It began in China.
 
  

January 26th is National Green Juice Day.

Not everyone is a fan of blending kale and spinach, so here’s a green juice that takes a different direction: sweet and minty.

Ingredients Per 8-Ounce Serving

 
Preparation

1. PLACE the ingredients in a blender and blend to the desired consistency.
 
 
CHECK OUT THE DIFFERENT TYPES OF CUCUMBERS.

 
One portion contains 38% DV of vitamin C and 66% DV of vitamin K, plus 31% DV of fiber.

January 26th is Australia Day, the official National Day of Australia.

It marks the anniversary of the 1788 arrival of the First Fleet of British Ships at Port Jackson, New South Wales, and the raising of the Flag of Great Britain at Sydney Cove by Governor Arthur Phillip.

In modern Australia, celebrations reflect the diverse society* and landscape of the nation, and are marked by community and family events, reflections on Australian history, official community awards, and citizenship ceremonies welcoming new members of the Australian community.

*Editor’s note: Some indigenous Australians, may not be celebrants Australia Day. Having been pushed aside by the British, they label Australia Day as “Invasion Day,” and stage protests instead. Here’s the history.

Honor it by eating something Australian. Suggestions:

 
Also Look For…

 
WHAT EXACTLY IS VEGEMITE?

As with Shake ‘n Bake, a product created as a way to use up Grape-Nuts crumbs that were sifted out during production, Vegemite was born of the desire to use, rather than toss, manufacturing leftovers.

In 1922 an Australian businessman commissioned a young chemist, Cyril Callister, to develop a spread from used brewer’s yeast that was dumped into the trash. The British had a similar, successful product, Marmite.

The name Vegemite was drawn from a hat of entries from a national naming competition.

The spread was marketed as “delicious on sandwiches and toast, and improving the flavours of soups, stews and gravies.” Since then, it has become a go-to spread for breakfast toast and for sandwiches.

More modern additions include Vegemite-cheese sandwiches, Vegemite and avocado toast, Vegemite pizza, and Vegemite scrolls, rolled biscuits with Vegemite and grated cheese.

The “Happy Little Vegemites” jingle was first heard on the radio in 1954. The subsequent television commercial is below.
 
AUSTRALIA TRIVIA

[1] The most recognizable Australian food in the U.S. is the kiwi, which is available in both green and gold varieties (photo of SunGold kiwi courtesy Zespri). [2] Lamington is a sponge cake topped with chocolate icing and desiccated coconut. Here’s a recipe from Jaime Oliver. [3] Pavlova is a meringue ring filled with fruit, created to honor the ballerina Anna Pavlova (here’s the recipe from Jamie Oliver). [4] Vegemite: as important to Australians as peanut butter is to Americans (photo courtesy Dean-Wilmot-Bauer Media).

*The original Vegemite television commercial, which the person who posted it on YouTube calls
“possibly THE all-time classic Aussie TV ad.”
  

[1] Casa Noble Crystal Tequila: the best blanco/silver tequila we’ve ever had. [2] Add a bit of age and you get a reposado tequila. [3] The special edition named for company director Carlos Santana: Casa Noble Santana Reserve 5 Years Anejo. [4] The top of the line, Casa Noble Alta Bellezza, is as great as tequila gets. But let us quickly say: They’re all great! (Photos courtesy Casa Noble)

We haven’t had a side-by-side comparison tasting of them, but we have tasted most of the , and most recently had have the most exquisite tequila tasting of our long life, with the founder and master distiller of Casa Noble Tequila, Jose “Pepe” Hermosillo.

Don’t take only my word for it: Musician Carlos Santana preferred Casa Noble to the extent that he joined the board and had a tequila aged for five years (the bottle bears his signature).

Casa Noble has two more features that will especially interest some consumers: It’s certified organic and certified kosher (by Star-K).
 
WHAT MAKES THE FINEST TEQUILA?

The best agave plants from the species Agave tequilana (commonly called blue agave), aged to maturity (10-14 years) before harvesting.

As with everything, time is money. The most time-intensive production techniques, from roasting the agave piñas (they look like pineapples) to 100% natural fermentation and triple distillation (most tequilas are only distilled twice).

Yet, the prices are reasonable for such great spirits.
 
 
THE EXPRESSIONS OF TEQUILA

If you know spirits, you know there are different expressions based on age. In the case of tequila, the expressions are aged according to law:

 
Different distilleries can create even older expressions, in limited editions. These top-of-the-line offerings are typically housed in an exquisite bottle. While the bottle appeals to everyone, the taste is a connoisseur’s delight. They are priced accordingly (Casa Noble’s Alta Belleza—only 563 bottles available for the world—is $1,200).

Here’s more about tequila.
 
 
THE JOY OF CASA NOBLE TEQUILA

First, let us say that we had the privilege of tasting Alta Belleza, the first release of Casa Noble’s Colección del Fundador. It is offeredin extremely limited quantities, priced at $1,200, and for those who don’t concern themselves with price, well worth it. For a spectacular tequila gift, look no further.

The rest of us can find joy in Casa Noble’s Crystal (the best blanco/silver we’ve ever had) and the other expressions, all of which are affordable to reasonably affordable.

 
After having the privilege to enjoy a tasting with Pepe a few months ago, the amazing Crystal (blanco, silver) has become our gift of choice for tequila lovers. Our gift note says: “Don’t make Margaritas with this: It’s meant to be savored straight!”

Of course, if you want to make Margaritas with it, it’s your palate and your right! The Crystal will give an extra lime lift to the fresh lime juice in the cocktail.

We had our second memorable Casa Noble experience last week, at Murray’s Cheese. There, Adam Goddu, a general manager at Murray’s and a Certified Cheese Professional, joined Pepe Hermosillo to escort a group of food writers through a celestial pairing of great tequilas and memorable cheeses.

Most of us are so oriented to having cheese with wine or beer, that we don’t think of serving a cheese tasting plate with tequila. But with a glorious tequila like Casa Noble, the pairing is as natural as a Burgundy or a Barolo.

We asked Adam Goddu to advise all of us on how to put together a pairing of cheese and tequila.

Then we thought: Add a chocolate pairing and make a terrific party of the four food groups (alcohol, cheese, bread, chocolate).

In general, what do you look for in a cheese/drink pairing?

Adam: We look for some magical math: 1 + 1 = 3. You want the items to complement each other but you also want the flavor combination to evolve into something more.

We go by three basic pairing principles: “Like with Like,” “Opposites Attract” and “What Grows Together, Goes Together.” These work for pairings with crackers, jams and honeys as well as drinks.

Certain regional pairings (Loire Valley goat’s milk cheeses with a crisp white from that region) are a natural pairing…they’ve been made in the same area for centuries. I personally prefer the opposites approach: if you have a rich, decadent sheep’s milk or triple crème, you want a white with a strong acidic back bone (and perhaps some bubbles!).

Why do tequila and cheese work well together?

Adam: I think wine and beer hog the limelight when it comes to traditional cheese pairings; but tequila can be just as versatile and special with the right combination or flavors.

It can be difficult to pair cheese with high-alcohol beverages because that booziness can overpower many elements. When you have tequila with nuance and charm like Casa Noble’s Single Barrel Añejo, the sky is the limit. A funky washed rind or fudgy, spicy blue cheese pair wonderfully.

Talk us through some of the more specific pairings of different tequilas.

Adam: There are general rules you can use with certain styles, but you really need to remember that no two expressions* are exactly alike. Blanco and Joven [the two youngest expressions] are quite boozy [alcoholic] and pack a punch, so you need a cheese strong enough to stand its ground. [Editor’s note: We find Casa Noble tequilas to be so finely crafted, even the youngest are not alcoholic or “hot.”]

Higher butterfat cheeses do very well overall (sheep’s or water buffalo’s milk cheeses).

Anejo’s oaky/vanilla notes lean toward Alpine cheeses with caramel and roasted almond flavors dancing beautifully together.

Blanco tends to have a clarity and subtly with sweet corn and grass coming to the forefront. You don’t want a big brassy cheese to overpower the tequila in this case so sticking with a milder, “sweeter” Brie style is perfect.
 
What’s your favorite type of tequila to pair with cheese?

Adam: I like a challenge, so finding the perfect cheese for Joven was a lot of fun.

As far as straight up tastiness, the barrel-aged tequilas (reposado, añejo) allow a bit more freedom. You can play around with Gruyère, a clothbound Cheddar and a mild blue (Gorgonzola, Stilton) and find that each pairing brings out a different side of the tequila.

For our tasting of Casa Noble’s Crystal, Joven, Reposado, Añejo and Single Barrel Añejo, Adam created the following pairings, served with honey, Marcona almonds, dried fruits, baguette slices and crackers.

While the pairings were “textbook,” based on flavor profiles, we couldn’t find a mis-match. That’s what happens when all items are the best of their kind.

 
CHOCOLATE & TEQUILA

While chocolate was not part of the Murray’s event, we host chocolate pairings a few times a year (here’s what we do with wine, beer).

Chocolate and tequila are a delicious marriage, whether the groom is young (an unaged blanco), old (a well-aged extra añejo), or any age in-between.

Plain chocolates are the purest way to merge the flavors. We like:

 
What about flavored and filled chocolates?

[5] All of Casa Noble’s tequilas are delicious with cheese. Shown here: Greensward and Stilton (photo courtesy Casa Noble). [6] Greensward, We love chocolate with tequila. [6] Bianco Sardo, a Sardinian sheep’s milk cheese. [7] Cossett Bassett, a beloved Stilton (cheese photos courtesy Murray’s Cheese). [8] Casa Noble’s Crystal, with its lilt of lime, is a perfect pairing with white chocolate (photo courtesy Amedei Chocolate). [9] For milk or dark chocolate, head to the aged tequilas (photo courtesy La Chocolate). [10] Aztec” chocolates with chile and other Mexican spices work well with tequila (photo courtesy Bespoke Chocolate).

 
And get ready for a great Valentine’s Day (Or Anytime) Party!
 
MORE PAIRINGS

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*An expression is a different variation (think recipe) of the distillery’s spirit. The variations can be based on age, single grain/malt vs. blend (whiskey), single barrel/cask, etc. The highest-regarded distilleries can produce limited editions expressions that are aged longer, with other features that appeal to a connoisseur’s palate.