Souen Again: The Best Dinner Ever

Remember Sunday’s best lunch ever? I went to Souen with Bobby and I loved the food. Well, now I’ve had the Best Dinner Ever. We went to Souen last night (the Union Square location) and it was really awesome (again).

Last time Bobby didn’t like his meal much (I think he ordered the wrong thing), but last night was so different. He started out with a natto roll (fermented soy beans, brown rice, seaweed, and wasabi and ginger) ($4.00).

Then our main dishes came out. I got the Planet Platter ($8.50! great deal), which is very similar to my brunch last week. It’s a huge plate of brown rice, beans, steamed kabocha squash (!), steamed kale, hijiki seaweed, steamed daikon, and steamed carrots.

Ahh, it was heavenly. I got the miso tahini dressing (again). I am a creature of habit, yes. I finished almost all of this at the restaurant; brought home some of the rice for later but caved and had it as a midnight snack.

Bobby got the Chick Pea Croquette (3 pieces of deep-fried chick pea croquette with curry carrot sauce; served with yam and mesclun salad) ($13). It came with veggies and brown rice.

I tried a piece of a croquette at dinner and we took the 3rd croquette home (he was full from the sushi)… which I had with my midnight rice snack. Yum! These were really good but really garlicky – my mouth was so gross this morning, even though I brushed my teeth really well.

I am actually off to Souen again (Soho location this time) to meet a blogger – I have not decided what to get yet. I think the menus are different at each location. I also want to get my nails done today! I haven’t gotten a mani or pedi in ages.

What are you doing this weekend?

Kale and Seaweed Salad Recipe

I made this last night to accompany my Garlic and Chili Tilapia. I always get the Kale and Seaweed Salad at Zen Palate, a vegetarian restaurant in Princeton, and I wanted to try to make something similar. I have no idea what the recipe is for the Zen Palate salad, but I tried to guess at what the dressing is – soy based, and it tastes like a vinaigrette. I sweetened it with a little honey.

The salad at Zen Palate is a bit denser than mine came out to be – I think they just chop their veggies more. Either method tastes good; do what you prefer. I also decided to add some toasted sesame seeds.

Another good addition would be diced silken tofu on top, and maybe some lemon juice.

Kale and Seaweed Salad Recipe

Ingredients (serves 2)

  • 4-5 cups of washed, chopped kale
  • 1/2 cup dried seaweed (wakame here)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons honey
  • 2 teaspoons oil (I used grapeseed)
  • 2 teaspoons sesame seeds


  1. Wilt the kale in a pan on the stove: make sure the kale is damp and heat, covered, in a pan on low for about 10 minutes.
  2. Soak the dried seaweed in water for about 5 minutes. When it finishes hydrating, you should chop it into bite-sized pieces.
  3. Make the dressing: mix together soy sauce, vinegar, honey and oil in a Tupperware container and shake.
  4. Broil the sesame seeds for about 5 minutes.
  5. Drain the seaweed and mix together with the kale. Add as much dressing as you’d like and toss in the sesame seeds.

If you add tofu, this could be a meal in itself. Otherwise, it makes a great side dish or appetizer.