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Noriko

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Chilled Miso Soup with Eggplant

Cold Miso Soup with Eggplant

Today’s miso soup is cold miso soup with eggplant. The eggplant is simply cooked in the microwave, significantly reducing stovetop cooking time. During hot days, you want to minimize heat-based cooking as much as possible! All ingredients should be well-chilled in the fridge so that the end product is nicely cold. Prepare this in the morning, and you’ll have a wonderfully cold soup for dinner. Shiso leaves add a refreshing herbal taste, but you can substitute with green onion if you can’t find them. We hope this soup helps you cool down!

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Cold Ochaduke

Cold Ochazuke

Ochazuke is an easy and quick Japanese dish with cooked rice topped with various ingredients, over which hot green tea is poured. When you don’t have time to cook or lack appetite, Ochazuke is a popular choice for many people in Japan. Here, I’ve made a summer version for when you don’t want to eat hot food. Cool all the ingredients and pour ice-cold green tea over them. Is this refreshing or what?! Toppings can include typical Ochazuke ingredients like salmon flakes and pickled vegetables, or you can use any vegetables or meat you like. However, the toppings need to be a little saltier than you might think because the green tea will dilute the taste quite a bit. So, choose strongly flavored toppings. When you don’t feel like cooking in a hot kitchen, try this simple and soothing Cold Ochazuke. It’ll make you feel good. Hope you give it a try soon!

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Corn Tempura

Corn Tempura

Corn Tempura is made from fresh sweet corn kernels mixed with tempura batter and deep-fried. It’s sweet, salty, and makes for a great summer appetizer. This kakiage-style Tempura (small pieces of vegetables in Tempura batter) is easy to make and best eaten hot and fresh. On a hot summer night, you might enjoy Corn Tempura with cold beer or other cold drinks. It’s so delicious that you may find yourself eating it straight from the kitchen, never making it to the dining table. The only thing to remember when making this dish is that corn kernels may pop in the hot oil. To avoid this, prepare the corn accordingly: slash the surface of the kernels with a knife and remove excess moisture before adding flour. Other than that, it’s quite easy and quick to make. Hope you give it a try!”

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Miso Soup with Shabu Shabu Pork

Miso Soup with Shabu Shabu Pork

Today’s miso soup features Shabu Shabu pork and leafy green lettuce. Shabu Shabu pork is paper-thin pork loin (or even pork belly), cooked by swishing it in the miso soup. Because the pork is very thin, it cooks through quickly. Rich umami flavor from the pork enriches the soup, giving it a wonderful taste. Lettuce adds a nice crunchy texture to the dish, so try not to cook it too long. Although this is another super easy miso soup, you still get a hearty and delicious result that pairs well with any meal or stands strong on its own with steamed rice. Hope you give it a try!

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Miso Soup with Imitation Crab

Miso Soup with Imitation Crab

Today’s miso soup features imitation crab. While imitation crab may not sound like a high-quality ingredient, it has a lot of umami flavor that enhances the base of the miso soup. Imitation crab, or Kanikama in Japanese, is made from fish paste (primarily pollock) that resembles crab meat. It contains no fat and is high in protein, making it an ideal ingredient for those on a diet. Additionally, it’s rich in calcium, which is an added bonus. Combined with cabbage and eggs, this makes for a delicious and filling miso soup suitable for any meal of the day. Hope you give it a try!

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Miso Grilled Pork

Miso Grilled Pork

Miso Grilled Pork is marinated pork loin in miso paste and pan-fried. It’s succulent, tender, and delicious, yet so easy to make. The pork chops are marinated in a storage bag with all the seasonings, kneaded well together, and left to rest for 1 hour to overnight. Once the preparation is done, the cooking part goes fast. Pan-fry both sides until nicely browned, and that’s it. The only tip to keep in mind is to cook at a lower heat to avoid burning. The seasonings contain sugar, which can burn beyond caramelization if cooked too high. Prep the night before or in the morning, and you can cook the meat in just 10 minutes. Perfect for a busy weeknight dinner. It’s easy to multiply the recipe if you’re serving a crowd. Serve with salad and miso soup for a delightful dinner! I hope you give it a try!

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Miso Soup with Melting Cheese

Miso Soup with Melting Cheese

Today’s miso soup features mushrooms, spinach, and melting cheese. Miso and cheese are surprisingly good together since both are fermented foods. The umami flavors from the ingredients enhance each other, allowing you to achieve a rich and deep taste with little effort. Mushrooms and spinach add even more flavor and nutrition. This creamy miso soup is perfect with toast in the morning or sandwiches for lunch. It’s super quick to make and delicious! I hope you give it a try.

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Simmered Potatoes and Tuna

Simmered Potatoes and Tuna

Simmered Potatoes and Tuna is a flavorful dish where potatoes and canned tuna are gently cooked in a sweet soy broth. The broth, reduced to a rich sauce consistency, beautifully coats the potatoes, enhancing their taste. To allow the umami of the tuna and seasonings to meld with the vegetables, it’s best to let the dish cool before serving. It’s incredibly easy to make and budget-friendly, yet it’s still a delightful side dish for any meal. Hope you enjoy it!

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Miso Soup with Udon Noodles

Miso Soup with Udon Noodles

Today’s miso soup features Udon noodles. Udon noodles, thick wheat flour noodles typically found in noodle soup dishes with clear broth, are also a great addition to miso soup. Miso soup with dense and chewy Udon is hearty and filling, making it a perfect side dish for any meals or a light lunch. You can use frozen or dried Udon, whichever is available, but be sure to defrost or cook the dried noodles before adding them to the miso soup. We’ve added Tenkasu tempura bits as a topping, which adds richness to the soup. If you want a little kick to the dish, sprinkle some Shichimi hot pepper. Hope you like it!

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Asparagus Beef Rolls

Asparagus Beef Rolls

Asparagus Beef Rolls are a delightful combination of tender asparagus spears rolled with thinly sliced beef and cooked with a flavorful Teriyaki sesame sauce. This dish is incredibly versatile, serving as an easy appetizer or a satisfying main dish, made from simple ingredients. What’s more, it’s convenient; you can prepare them the night before and cook them fresh on the day you plan to serve them. This recipe is easily scalable, making it ideal for gatherings and potlucks. It’s also perfect for meal prepping Bento lunches; simply make extra for dinner and enjoy leftovers for the next day’s lunch. When cooking, be mindful not to overcook the asparagus to preserve its tender but nice crispy texture. The addition of sesame oil and seeds adds a twist to the traditional Teriyaki sauce. Alternatively, for those who prefer a more savory taste, Yakiniku BBQ sauce can be substituted. We hope you enjoy them!

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