super simple okra and miso marinara over soba noodles

last week at the farmers’ market a customer came up to my stand and told the girl i work for that her recipe for okra was amazing.  obviously i had to get it and see what it was all about.

the recipe as she told it was, “half and onion, some okra and some tomato, chop chop chop, fry in some oil, then add oyster sauce.”  sounded easy enough, and while i didn’t feel like enjoying any oyster sauce in the mix, i had red miso paste which substituted perfectly.

not only is the recipe unbelievably simple – with only 5 ingredients and about 10 minutes start to finish – the result truly was amazing.  i was mesmerized by it, never before had i tasted such a combination of flavors or textures.  i expected more of a stir fry but what i got was definitely an asian-style marinara.  it’s awesome with bread to dip in it or over noodles, or you could serve it up over steamed vegetables, rice or any other grain.

while heirlooms are pretty much done for the season, you can still get some tasty varieties out here in california.  that is, at least until the frost hits, so enjoy while you can!

okra and miso marinara
2 tbsp olive oil
1 c red onion (1/2 a medium one)
1 c okra (about 1/2 a lb)
1 c tomato (about medium ones)
2 tbsp miso

prep whatever else you’re serving with the sauce first, since this recipe is so speedy.  i put some water on the stove to boil and threw in a few soba noodles.  they were done in just a few minutes.

if you’ve never shopped for okra before, it’s not too difficult.  just pick the pods that are firm, without any large blemishes or bruises, slight browning around the edges is fine.  i prefer smaller ones because i find they are slightly more tender.

chop up all your ingredients before you get to cooking.  exact measurements are not necessarily, about a cup of all your veggies, give or take.  i choose jubilee heirloom tomatoes because i like their color and flavor, but any kind will due – since they are being cooked you don’t have to start with the most delicate flavors and textures, which are easier to enjoy when raw.

heat up the oil in a frying pan over high heat for a minute or two before adding the onion.  sauté for a few minutes, or until soft, before adding in the okra.  if you’ve never worked with okra before, it’s notorious for being sticky.  you’ll notice when you cut it that it feels a bit slimy, and when you cook it you can see long strands when you stir.  this will help to thicken the sauce.

after a few minutes, toss in the tomato and sauté until they are soft and starting to make the mixture more liquidy.  then scoop in the miso paste, mix thoroughly and cut the heat.  serve up immediately however you’d like, it’s best fresh and hot.

yields 2 servings