You like instant Ramen, but you don’t want to eat hot noodle soup during summer? What to do? Make the Ramen into a salad! Cut up your favorite vegetables, make a salad dressing using powder sauce base from the instant Ramen, and put on top of cooked and chilled Ramen noodles. It’s easy, healthy (well, healthier), and cools you down well. Hope you try it, it’s yummy!
Today’s miso soup is made with milk as its liquid. It sounds a little strange, but the soup is creamy, mild-flavored, and super yummy! Though vegetables used here are potato, carrot and cabbage along with sausages, you can use leftover ingredients in your fridge.
You want to make Karaage Chicken at home but don’t want to deal with deep-frying oil? Can’t agree more. Here is a way to make fried chicken with a small amount of oil. A refreshingly tart lemon and leek sauce complements the crispy chicken very well. The dish is of course great when it’s hot, but it can also stand up well when it’s packed for a Bento lunch. You may want to make extra because it’s so good that they fly off the shelves!
Today’s miso soup is made with baby bok choy and pork. There is a little twist using a vegetable from traditional Chinese cuisine. Add some Ra-Yu red chili oil in the end for some spiciness, and hopefully you will enjoy the combination.
Today’s miso soup is made with Naganegi – white long onion – and Aburaage – fried thin Tofu. White long onion can be cooked for a short time or longer depending on what kind of texture you like, crisp or soft. Fried Tofu deepens the flavor of the soup from its oil, and it’s delicious!
This is a super easy one-dish-meal done within 15 minutes. Eggplant and ground chicken are cooked in sweet and salty sauce, and then poured over cooked Udon noodles. You can use frozen or dried Udon, whichever you have. Don’t have ground chicken? No problem. Use beef or pork, or even Tofu. It’s easy to multiply this recipe for the whole family. Try this one for a busy night dinner!
Stir-fry meat and vegetable is the best way to use up leftover ingredients from the fridge. It doesn’t need exact measurements of ingredients and seasonings. Add whatever on hand and stir-fry together, and that will always work. For example, if you don’t have Asparagus, use broccoli or brown onion. One of the seasonings used for the dish was oyster sauce. It has touch of sweetness already, but you could add some honey or sugar if you like. Mix and match, and enjoy!
Today’s miso soup is made with cabbage and egg. Ingredients here are something you may already have in your fridge. This mildly flavored miso soup is good at any time of the day.
Today’s miso soup is made with chicken and Renkon lotus root. By slicing Renkon very thinly, the cooking time for the recipe is shortened significantly. This miso soup is perfect for a busy night!
Today’s miso soup is made with Daikon radish, cherry tomatoes, and arugula. Daikon’s crunchy texture, cherry tomato’s sweet and sour flavor, and arugula’s bitterness all come together in a deliciously savory miso soup.
