Difference between revisions of "Japanese Cuisine Recipes"

Revision as of 15:20, 3 August 2020

Miso soup

Difficulty: 1/5

Time: 40 minutes

Servings: 4

Ingredients:

• 1 sliced medium-sized onion
• 6 gloves chopped garlic
• 2 cups shitake mushrooms (or mixed frozen mushrooms)
• 1/2 cup miso paste
• 15 cups water
• 2 cups frozen spinach
• 1 cup frozen peas
• 2 cups shredded cabbage
• 250g whole-wheat linguine (or soba)
• 125g washed cubed tofu
• Sesame

Instructions:

• In a pot, stir in your onions, garlic, mushrooms, and water. Cover and bring to a boil, and let simmer until the onions are soft. You can let it boil for longer to achieve more taste.
• Add in spinach and peas. Bring to a boil.
• Stir in your noodles and mix to ensure they do not clump together. Cover and cook for 7 minutes.
• Add in shredded cabbage. Cover and let simmer until your pasta is al dente.
• Stir in your miso paste and mix until dissolved.

Serving:

In a deep bowl, add about a quarter of your cubed tofu. Add in some of the pasta and vegetables on top of your tofu. Add ladles of broth to cover your noodles and let sit for a few minutes before eating so that the tofu can lightly cook.

Teriyaki bowl

Difficulty: 2/5

Time: 45 minutes

Servings: 4