1. Hot & Sour Gyoza Soup
Ingredients (for 2 servings)
Gyoza
・10-12 Gyoza wrappers
・4.2 oz (120g) Ground pork
・1 tsp Grated ginger★
・1/2 tsp Sake★
・1/2 tsp Soy sauce★
・1/2 tsp Sesame oil★
・A pinch of Salt and pepper★
・1 oz (30g) Carrot
・1 oz (30g) Green onion
・1 Shiitake mushroom
・2-3 slices of Ginger
・1/2 tsp Oil
・1.7 cups (400ml) Water
・1 tsp Chicken stock powder
・1 tsp Sugar
・2 tsp Soy sauce
・1 tsp Potato starch + 2 tsp Water
・2 tsp Rice vinegar
・A pinch of Salt and pepper
・Ra-yu
Direction
1. [Gyoza]In a mixing bowl, combine ground pork with ★, and knead well. Fill the gyoza wrapper with meat and close it.
2. [Soup]Thinly slice the carrot, shiitake mushroom, green onion, and ginger. Stir-fry ginger and carrot with a little oil for few minutes. Add water and chicken stock powder.
3. When it boils, add gyoza dumplings. Simmer for 3 minutes, and add shiitake mushroom and green onion. Season the soup with sugar and soy sauce. Simmer for few more minutes.
4. Add the mixture of potato starch and water. When the soup thicken a little, add beaten egg. Stir to combine.
5. When the eggs are nice and hard, turn off the heat. Add a little rice vinegar. Pour ra-yu as you like.
2. Japanese-style Tomato Soup
Ingredients (for 2 servings)
・1.7 oz (50g) Broccoli
・1 oz (30g) Shimeji mushroom
・1 oz (30g) Canned tuna
・0.8 cups (200ml) Water
・0.8 cups (200ml) Tomato juice
・1 tsp Consomme (Stock powder)
・1 tsp Soy sauce
・1 tsp Miso paste
・A pinch of Salt and pepper
・Parmesan cheese
Direction
1. Cut broccoli into small pieces. Put broccoli, shimeji mushroom, tomato juice, water and stock powder in a pot. Simmer for a while.
2. When they are cooked, add soy sauce. Stir to combine and turn off the heat.
3. Add miso paste. After dissolving the miso, add salt and pepper to taste.
4. Sprinkle parmesan cheese when eating.
3. Spicy Chicken Egg Soup
Ingredients (for 2 servings)
・5.3 oz (150g) Chicken
・2 oz (60g) Green onion
・1 oz (30g) Spinach
・1 Egg
・1.7 cups (400ml) Water
・1 tsp Chicken stock powder☆
・1 tsp Doubanjiang☆
・1 tsp Gochujang☆
・1 tsp Sugar☆
・1 tsp Soy sauce☆
・1 tsp Miso paste☆
・1/3 tsp Grated ginger☆
・1/3 tsp Grated garlic☆
・A pinch of Salt and pepper
Direction
1. Chop spinach and slice green onion. Grill chicken, skin side down, until skin is crispy. Sprinkle salt and pepper on chicken in advance.
2. Add vegetable and water. Put the sauce made with ☆. Simmer until chicken is cooked.
3. Bring to a boil, and add beaten egg. Stir well and when egg is cooked ready to serve.
4. Stuffed Cabbage Soup
Ingredients (for 2 servings)
Stuffed cabbage
・4.2 oz (120g) Ground pork or chicken
・3 Big cabbage leaves
・2.5 oz (70g) Onion
・1.7 oz (50g) Carrot
・1 tbsp Panko
・1 tbsp Milk
・A pinch of Salt and pepper
・1.7 cups (400ml) Water
・1 tbsp Sake
・1 tsp Dashi powder (Hondashi)
・2 tsp Soy sauce
・A pinch of Salt and pepper
・1.7 oz (50g) Broccoli
Direction
1. In a mixing bowl, combine ground chicken (pork), minced carrot, minced onion, panko, milk, salt and pepper. Knead well.
2. Boil big cabbage leaves in hot water or cook them in microwave.
3. Cut the cabbage into half. Place 2-3 tbsp of meat on a cabbage leaf and roll it up.
4. Put water, sake, dashi powder, and soy sauce in a pot. Cook stuffed cabbage in the soup for 20 minutes. Add broccoli in the middle and cook together. Add salt and pepper to taste.
5. Kabocha Milk Soup
Ingredients (for 2 servings)
・7 oz (200g) Kabocha squash
・1.4 oz (40g) Onion
・1 oz (30g) Shimeji mushroom
・1.25 cups (300ml) Water
・0.4 cups (100ml) Milk
・2 tbsp Miso paste
・1 tsp Dashi powder (Hondashi)
Direction
1. Cut kabocha and onion into bite-sized pieces. Put water, dashi powder, kabocha, onion, and shimeji mushroom in a pot. Cook until kabocha get soft.
2. Add milk and when milk is warm enough (right before boiling) turn off the heat.
3. Add miso paste. Dissolve miso well.
6. Japanese Curry Soup
Ingredients (for 2 servings)
・1.7 oz (50g) Sausage
・2.8 oz (80g) Potato
・2.5 oz (70g) Onion
・1.4 oz (40g) Carrot
・1.7 cups (400ml) Water
・1 tsp Consomme (Stock powder)
・1 tsp Curry powder
・1 tsp Sugar
・1 tsp Miso paste
・A pinch of Salt
Direction
1. Cut sausage and vegetable into bite-sized pieces. Put them in a pot. Simmer for a while.
2. Add stock powder, curry powder, and sugar.
3. When potato get soft, turn off the heat, and dissolve miso paste. Add salt to taste.
