1. Wakame Egg Soup and Sweet Chili Shrimp Bowl
Ingredients (2 servings)
Wakame egg soup
・2 tsp Dried wakame seaweed
・0.5 oz (15g) Dried glass noodles
・1 Egg
・1.7 oz (50g) Onion
・1.7 cups (400ml) Water
・1 tsp Chicken stock powder (Shantan)☆
・1 tsp Soy sauce☆
・A pinch of Salt and pepper☆
・1 tsp Sesame oil
・White sesame seeds
Sweet chili shrimp bowl with bok choy stir-fry
・5.6 oz (160g) Shrimp
・1 tbsp Potato starch
・1 tbsp Oil
・3 tbsp Ketchup★
・3 tbsp Water★
・2 tsp Sugar★
・2 tsp Sake★
・1 tsp Chicken stock powder (Shantan)★
・1/2 tsp Doubanjiang★
・7 oz (200g) Bok choy
・1/2 tsp Oil
・A pinch of Salt and pepper◇
・A pinch of Sugar◇
Direction
1. [Wakame soup] Prepare a pot of boiling water and boil the dried glass noodles. Boil for 2 minutes, discard the water, and rinse gently with water. Cut into bite-size pieces.
Pour hot water over the dried wakame, wait 30 seconds, and then drain the water. Rinse with water.
Add water and sliced onions to a pot and cook until onions are tender. Bring to a boil and add wakame and glass noodles. Season them with ☆.
Bring to a boil again, add beaten egg. Stir well. When egg is cooked, turn off the heat, and add sesame oil and white sesame seeds as you like. Check the taste, and add salt and pepper as needed.
2. [Shrimp bowl] Remove vein from the shrimp and remove water from shrimp with a paper towel. Coat them with potato starch. Make sweet chili sauce by mixing ★.
Oil the pan, and cook shrimp. When both sides are cooked, add sweet chili sauce. Toss the shrimp well with the sauce.
Cut bok choy into small pieces. Stir-fry with a little oil, and season them with ◇.
2. Sesame Soy Milk Soup and Ginger Chicken Bowl
Ingredients (2 servings)
Sesame soy milk soup
・3.5 oz (100g) Cabbage
・1.7 oz (50g) Carrot
・1.7 oz (50g) King oyster mushrooms (Eringi mushroom)
・Half sheet of Thin fried tofu (Abura-age)
・0.8 cup (200ml) Water
・0.8 cup (200ml) Soy milk☆
・1 tbsp Ground sesame☆
・1 tsp Miso paste☆
・1 tsp Soy sauce☆
・1 tsp Chicken stock powder (Shantan)☆
・A pinch of Salt and pepper☆
Ginger chicken bowl with egg
・5.6 oz (160g) Chicken
・1 tsp Oil
・1 tbsp Soy sauce★
・2 tsp Sake★
・2 tsp Mirin★
・1 tsp Sugar★
・1 tsp Grated ginger★
・2 Eggs
・1/2 tsp Sugar
・1/2 tsp Oil
・Minced green onion
Direction
1. [Sesame soy milk soup] Cut all the veggies and mushrooms into small pieces. Simmer cabbage and carrot with water until soft. Then, add mushrooms and fried tofu.
Add ☆ and simmer until soy milk is slightly boiled. Check the taste, and add salt and pepper as needed.
2. [Ginger chicken bowl] Cut chicken into bite-size pieces. Put it in the bowl, and add ★ and mix well. While the vegetables in the soup are simmering, allow them to soak up the flavors. Then, oil the pan and cook the chicken.
Clean the pan, and make scrambled egg as you like.
3. Chicken Meatball Soup and Easy Mapo Tofu Bowl
Ingredients (2 servings)
Chicken meatball soup
・1.7 oz (50g) Onion
・3.5 oz (100g) Potato
・3.5 oz (100g) Ground chicken
・2 tbsp Minced green onion☆
・A pinch of Salt and pepper☆
・1.5 tsp Potato starch☆
・1.5 tsp Sake☆
・1 tsp Soy sauce☆
・1/2 tsp Grated ginger☆
・1.7 cups (400ml) Water
・2 tbsp Miso paste
Mapo tofu bowl with bok choy
・4.6 oz (130g) Tofu
・3.5 oz (100g) Ground chicken
・1/2 tsp Oil
・1 tsp Oyster sauce★
・1 tsp Sake★
・1 tsp Soy sauce★
・1 tsp Sugar★
・1 tsp Miso paste★
・1 tsp Mirin★
・1/2 tsp Doubanjiang★
・1/2 tsp Grated garlic★
・1/2 tsp Grated ginger★
・7 oz (200g) Bok choy
・1/2 tsp Oil
・2 tsp Mirin◇
・1 tsp Soy sauce◇
・A pinch of Dashi powder◇
Direction
1. [Chicken meatball soup] Cut onion and potato into thin slices. In a mixing bowl, combine ground chicken with ☆. Knead well, and make meatball.
Simmer cabbage and carrot with water until soft. Bring to a boil and add meatballs and cook for 3-4 minutes. Turn off the heat and dissolve miso paste.
2. [Mapo tofu bowl] Dice tofu. Mix ★ in a bowl in advance. Cook ground chicken in a pan with a little oil. Season it with ★, and add tofu. Stir-fry lightly so that the tofu does not fall apart and the sauce soaks into the tofu.
Cut bok choy into small pieces. Stir-fry with a little oil, and season them with ◇.
4. Pork Curry Soup and Vegetable Bowl
Ingredients (2 servings)
Pork curry soup
・3.5 oz (100g) Pork fillet (or other part you like)
・3.5 oz (100g) Potato
・1.7 oz (50g) Onion
・1 oz (30g) Carrot
・1 clove of Garlic
・1 tsp Oil
・1.7 cups (400ml) Water
・2 tsp Miso paste☆
・1 tsp Curry powder☆
・1 tsp Sugar☆
・A pinch of Consomme (or other stock powder)☆
Vegetable bowl
・1.7 oz (50g) Lotus root
・2 tsp Oil
・Boiled egg
・2 oz (60g) Broccoli
・1-2 tsp Dried bonito flakes★
・1 tsp Ground sesame★
・1/2 tsp Soy sauce★
Direction
1. [Curry soup] Cut pork and veggies into small pieces. Cook the pork with oil and minced garlic. When the color is changed, add carrot and onion. Stir-fry for a while.
Add water and simmer for 5-10 minutes. If lye appears during the process, remove it.
Add potatoes and simmer for 6 minutes. When potatoes are cooked, season them with ☆.
2. [Vegetable bowl] Fry sliced lotus root to make lotus root chips. Cook the broccoli with the remaining oil, then season it with ★. Make boiled egg, and put it on the bowl with lotus root and broccoli.
