Wednesday, 21 November 2012

Colourful Raw Cold Noodles with Dipping Sauce!

I have other recipes awaiting but I can't wait to share this really simple dish with you.

By the way, I realised pictures in my older entries are all gone. My pictures all link to the Facebook page, and it's a glitch or something. I don't think they will ever come back on ever. Facebook never replies, ever. I'm still linking my pictures from Facebook though just because it's convenient. Sigh! 

Ok let's hope some miracle happens.

Yesterday was a blistering hot day and my body was craving for something cool and filling. I brought out all the vegetables and fruits I could find in my fridge and made this dish. Really, there aren't any specifics about the quantity of the vegetables you can top the noodles with. Here are what I used though:

Main noodle dish:

- Konnyaku noodles (you don't have to cook them!)
- Corn (Just cut them out with a knife from the cob)
- Japanese zucchini (julienne it. I used about 1/3 of a whole piece)
- Carrot (I peeled the skin and julienned it. About 1/2 a carrot)
- Strawberries (I just chopped 3 berries up)
- Dou Miao (I just grabbed a handful)

I used organic veggies and strawberries for this dish. They just happened to be organic as I went to an organic supermarket just the day before and bought all the organic stuff they had that were on sale! Such a great steal! I have no idea why they were on sale as they all looked fresh and great! 

The critical ingredient for this dish is the dipping sauce, so here I'll share the recipe for my dipping sauce! ^^

Dipping sauce:

- 225ml of Tamari Sauce/ Soy Sauce/ Soba Sauce / Kombu Dashi Stock* (recommended!!! ^^)
- 25ml of Apple Cider Vinegar
- drizzle of Sesame Oil
- some Brown Sugar to taste 

I made some kombu dashi stock during the weekend and it can be stored in the fridge for about 3 days. There are lots of ways to make dashi stock. I will just post some links here. 

To make Kombu Dashi:

Very easy to make and it gives your food a Japanese taste. ^^

I hope you like this dish!

Tuesday, 6 November 2012

Hearty Shiromiso Soup

I bought some good white miso in the weekend. White miso is sweet and very versatile. You can make sauces or soups with it. You can also smear it on vegetables or meat and grill it. You can also fry it with rice. I recommend you to buy and try! ^^

This was last night's dinner as I was suddenly craving for lots of vegetables and hot soup. 

This is not vegan or vegetarian though it can be easily changed by using vegetable/konbu stock instead of using fish stock. You can also omit salmon meat inside. :)

Ingredients (Makes 2~3 servings):

- 1/2 piece Japanese Sweet Potato
- 100g Salmon chunks / Pork slices
- 2cm Daikon, chopped
- 1/3 piece of Carrot, chopped
- 1/4 piece of Lotus Root, chopped into tiny pieces
- 2 pieces Shiitake Mushrooms, sliced
- 1 piece Spring Onion, chopped 
- dash of Sesame Oil, to fry ingredients
- 600ml Soup made with vegetable/konbu/fish stock
- 2 tablespoons White Miso

1. In a soup pot over a high heat, fry all the vegetables and meat with sesame oil.

2. Pour in soup and boil the vegetables till they are soft. Cover with lid. Turn to small flame.

3. When ingredients are soft, mix in white miso. Use a pair of chopsticks over the spoon of miso to stir and dissolve miso into the soup.

It's really very easy and a comforting food. You can have it with rice for a simple meal.

Recipe is what I would have ideally put into my soup. But yesterday I could only find spinach, carrots, cabbage, salmon and onions in my pantry. So I put those in. Very versatile soup. Please try it! :)

* I added soymilk powder (about 50g) when I made this again and it was so creamy and delicious! You can try it! I also added rolled oats. hahaha! You can try~ ^^

Where to Buy:

My delicious white miso that is still fermenting! I bought it from Isetan Supermarket, $12.80.

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