Japanese fusion soup+side dinner!

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I was inspired by some Japanese flavours for this evening’s meal and was so happy with the delicious outcome that I had to share the recipe! I hope you enjoy it as much as my fiance and I did (aka we devoured it all in about 5 minutes)! Best part is, it only took about 35 minutes to prepare both dishes at the same time and they both used the same cook wear! Yay less dishes 🙂

Mushroom Miso Soup:

(makes for 2-3 people)

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Ingredients

  • 170g (one package) of sliced portobello mushrooms, chopped
  • 1/4 yellow onion, chopped
  • 1-2 tsp olive oil
  • 3 cups reduced salt vegetable stock
  • 1 tbsp tahini
  • 2 1/2 tsp miso paste
  • 1 1/2 reduced sodium soy sauce
  • 2 tbsp water
  • 1/4 tsp Sriracha spice/sauce
  • 1/4 tsp pepper
  • sea salt to taste if desired
  • 200g vermicelli rice noodles (half of a large package)
  • 120g firm smoked tofu, small cubes
  • 1 green onion, diced

Directions

  1. Heat oil in a large non-stick pan over medium eat. Add mushrooms and onions and cook for about 10-15 minutes or until they are very soft. Stir every few minutes.
  2. At the same time boil a large pot of water for vermicelli rice noodles and cook following package instructions. Drain and set aside.
  3. Also while mushrooms/onions are cooking, begin on broth: put vegetable stock, soy sauce, miso paste, tahini, water, Sriracha and pepper in large pot and bring to boil. As soon as it boils, reduce heat to simmer, stir and then cover.
  4. Once mushrooms/onions are done, add them to the pot of broth and continue to allow to simmer for 10 minutes.
  5. Add tofu and vermicelli to broth pot and allow to simmer for another 3 minutes.
  6. Serve and then sprinkle soup with green onions. Enjoy!

 

Ginger Cashew Cauliflower:

(makes for 3-4 people, we had leftovers)

Ingredients

  • Whole head of cauliflower, chopped into small florets
  • two large handfuls of unsalted cashews
  • 1 tbsp coconut oil
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1/4 tsp black pepper
  • 2 shakes of chili flakes
  • 2 tbsp reduced sodium soy sauce
  • 1 tbsp tahini
  • add sea salt if you like

Directions:

  1. While making soup, steam cauliflower flourets (approximately 15 minutes) until slightly tender.
  2. Transfer steamed cauliflower to large frying pan (used for mushrooms/onion mix for soup) on medium heat.
  3. Add coconut oil, cashews, garlic powder, ginger powder, black pepper, and chili flakes. Stir until everything is well covered and let cook on medium heat for 5 minutes. Stir occasionally.
  4. Stir in soy sauce and tahini and increase heat to medium high. Continue to cook for 8 minutes stirring every couple minutes.
  5. Serve hot and enjoy!

 

 

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