Miso Soup (by CY Phang)

Recipe (cheating way to do it fast ):

1. Use 1 sachet of prepacked bonito daishi (bonito flakes stock), I used a non-MSG version. You can get them at supermarket, Japanese food section. Boil 2 pints of water, then add in the bonito daishi powder. Boil for about 10 minutes, then add 2 tbsp of miso (I used an organic version of miso).
2. Cut up the silken tofu into small cubes.
3. Wash up a small packet of enoki mushroom and add to the boiling soup. Sprinkle some dehydrated wakame (a type of seaweed, I bought the “instant” one at the supermarket) and boil with the enoki mushroom for about 3 minutes. 
4. Dish the soup into a bowl and put in the diced silken tofu and sprinkle with some thinly sliced spring onion before serving hot.
5. ENJOY

Simply Steamed (by bananagranola)

Vegetables: lotus root, annou sweet potato, carrot, pumpkin, red onion, zucchini, midi tomato, shimeji mushrooms, myoga, manganji sweet pepper

Miso and sesame sauce: miso, sesame seed paste, rice vinegar, sesame oil, sake, kinome

Small meal (by bananagranola)

rice ball of takikomi-gohan (a rice dish seasoned with soy sauce and boiled with various ingredients), tamagoyaki (Japanese omelette), umeboshi (pickled ume), broccoli

ingredients of takikomi-gohan : rice, carrot, burdock, lotus root, hijiki, chicken, konnyaku, fried bean curd, sake, mirin, lightly flavored soy sauce, salt

Dragon Soup (by Today’s Nest)

Before you start:

I am making a plea to you again to try making your own stock. Check out our basic chicken stock recipe.

The ingredients:

  • 2 cups chicken stock (homemade or store bought)
  • 2 cups water
  • 2 dried Japanese red peppers
  • 1 inch of ginger root
  • 1 cup shredded cooked chicken breast
  • 2/3 cup carrot, julienned
  • 2/3 cup celery, julienned
  • 1/4 cup scallions, thinly sliced
  • 1 cup dried Chinese noodles
  • salt 
  • pepper

The method:

  1. Heat stock, water, ginger, and peppers in a saucepan over medium heat.
  2. Add carrots, celery, salt and pepper.  Heat until vegetables are just a bit soft.
  3. Place noodles in cold water for 3 minutes.  Remove from cold water and transfer to soup mix about 5 minutes before serving.
  4. Add shredded chicken.
  5. Add scallions, salt, and pepper. Stir briefly before serving. 
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