Japanese Noodle Soup

 A rainy night calls for hot steamy soup! So when Glenn asked what he can have for dinner quickly, I rummaged our pantry to find some ingredients for some home made japanese noodle soup.

  I love going to Japanese restaurants for some ramen but what makes it great when you make it at home… you can put whatever you want! :-)

(I hope to make the egg slicing perfect next time. :-)) 

Good for 2 

  Ingredients:

For the soup:

1 pack bonito dashi

3 cups water

3 tbsp soy sauce

salt to taste

1/4 pack of japanese noodles (ramen or udon)

2 hard boiled eggs

1/4 cup bacon

4 nori strips

 Directions:

1.  Cook noodles based on package directions

2.  Put some water in a pot and add the bonito dash, soy sauce and salt. Let boil for 7-10 minutes.

3.  Fry the bacon

4.  Transfer the noodles in a bowl.

5.  Cut the hard boiled egg in half and put on top of the noodles

6.  Position the bacon and nori strips on top of the noodles

7. Pour soup and serve

ENJOY!

Mixed Vegetables with Japanese Dressing

If you feel like having vegetables with a Japanese dish taste, try this really appetizing recipe. It's healthy and very tasty.

Got this recipe from Asian Vegetarian Recipes Periplus Mini Cookbooks (of course, I've tweaked it a bit). :-)

Preparation time: 20 minutes
Cooking time: around 20 minutes
For 4 people

Ingredients:
10 dried shitake mushrooms
1/2 cup boiling water
1/3 cup Kikkoman
1 tsp grated fresh ginger
1/3 cup mirin - available in japanese groceries or in the Asian section of your favorite supermarkets
2 tbsp white sugar
2 tbsp vegetable oil
3 cloves garlic (add more if you love a more garlic taste)
1 tbsp mushroom seasoning - available in the Asian section of the supermarkets
1 c. of oyster mushrooms
2 pcs. medium carrots
1/2 cup cauliflower
1 red bell pepper
1 bunch spinach
salt and pepper

1. Soak shitake mushrooms in boiling water for 10 minutes. Drain but leave 1/4 c. of used mushroom water.
2. Cut the mushrooms in quarters.
3. Mix Kikkoman, ginger, mirin, white sugar and reserved mushroom water.
4. Add the mushrooms and stir well.
5. In a wok, sautee garlic and add the oyster mushrooms and mushroom seasoning.
6. Sprinkle a pinch of salt and pepper.
7. Add carrots, cauliflower and bell pepper
8. Pour prepared liquid and bring to a boil.
9. Add spinach and simmer for 5 minutes.
10. Serve hot with steam rice.

Enjoy!