#green onion

Zaru Soba

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Sesame Soba with Asparagus and Mushrooms

Chinese Food (by mooshee85)

Food of the day: Cold soya udon

A cold soya udon I got at a local udon shop. A huge lineup that took us roughly 20 mins to get the udon, but for the price and taste, its well worth it. The udon (at least the cold version) basically uses a soba soup base as opposed to the claimed soya, with a lightly pouched egg topped with tempura flakes and green onions.  simple yet delightfully refreshing, especially after walking around Hawaii for the past 2 hours! delish!  

Instant Noodles
November 18, 2013 12:54PM

Daikon Cake 
October 23, 2013 12:52PM

Daikon Cake 
October 22, 2013 12:51PM

Mexican Rice Casserole

Guess who’s going to green juice feast! :)

After being on a water fast for 10 days, i started juicing greens and filter the juice through a cheese cloth to remove the excess fiber as i still want to keep my digestive system at rest but get all the good alcalinising minerals from the plants.
I feel so much better by now, lighter, and luminous, clearer mind, winter depression is gone,

Feeling Alive again!!

Raw Vegan Asian Salad
(Click image for recipe)

Raw Vegan Daikon Rolls w/Cilantro Pumpkin Seed Pesto
(Click image for recipe)

TEMPURASOBA(Soba Noodle Soup, Tempura Buckwheat Noodles)

(From M/FoMT)

https://www.justonecookbook.com/soba-noodle-soup/

Ingredients:

• 4 cups water
• 1 piece kombu (dried kelp) (4" x 3” = 10 cm x 8 cm)
• 1 cup katsuobushi (dried bonito flakes) (1 cup = 10 g)
• 2 Tbsp mirin
• 1 Tbsp sake
• 2 Tbsp soy sauce
• 1 tsp kosher/sea salt 
• 7 oz dried soba noodles (buckwheat noodles) (7 oz = 200 g)

Toppings:

• 1 Kamaboko (fish cake)
• 2 frozen shrimp tempura
• 1 bunch komatsuna (or spinach)
• 1 green onion/scallion (or Tokyo negi) (1 scallion = 3" Tokyo negi)
• Shichimi Togarashi (Japanese seven spice) (or Ichimi Togarashi) (See Notes)

Directions:

1. [Optional] Soak kombu in water overnight (if you have time).
   
2. Transfer kombu and water into a saucepan. Bring the water to a boil. When it’s almost boiling, remove kombu from water and discard.
   
3. Add katsuobushi and simmer for 30 seconds. Then turn off the heat and let katsuobushi sink to the bottom of pan. Let Katsuobushi steep for about 10 minutes.
   
4. Strain the dashi over a large strainer lined with a paper towel set over another saucepan. Gently twist and squeeze the paper towel to release any remaining dashi into the saucepan.
   
5. Add mirin, sake, soy sauce, and salt in the dashi and bring the soup to a boil. Set aside until warming up later.
   
6. Insert a knife at the bottom of kamaboko to separate it from the wooden board. Then cut the kamaboko into ¼ inch slices.
   
7. Slice green onion thinly and cut komatsuna into 2 inch pieces.
   
8. Boil the komatsuna in salted water. I first boil the hard bottom parts of komatsuna since they take longer to cook. Then add the leafy part later. Once they are tender, take them out and soak in ice water to stop cooking. Drain well.
   
9. Bake shrimp tempura at 400F (200C) for 15 minutes, or according to the package instructions.
   
10. Meanwhile boil two large pots of water (See Note). One for cooking soba noodles and the other pot for warming up the noodles after washing them. Cook soba according to the package instructions less 30 seconds*. Mine says cook for 4 minutes, so I cook 3 minutes and 30 seconds. Unlike pasta, you do not need to add salt to the water.
    
11. Drain the soba noodles and wash the noodles with hand under cold water to get rid of slimy texture.
    
12. Then transfer the soba noodles into the other pot of boiling water to warm up the noodles again. Once they are warm, drain and place them into a serving bowl.
    
13. Pour hot soup over the noodles and place toppings. Sprinkle shichimi togarashi or ichimi togarashi if you like it spicy. Serve immediately.

Notes:

You can use Ichimi Togarashi or Shichimi Togarashi (Japanese seven spice)

If you want to save time, just boil one pot of water, cook according to the package instructions (4 minutes), rinse under cold water, and then put the noodles directly into a bowl.

If you have Mentsuyu, you can dilute it with hot water to make a soup broth.

Adjust the seasoning as you like - to make it saltier or sweeter. I intended to bring out good dashi flavor so my seasonings may be too light for some of you.

SOBA NOODLES (Buckwheat noodles)

(From M/FoMT)

https://sweetandsavorymeals.com/soba-noodles-recipe/

Ingredients:

• 10 ounces soba noodles dry
• 3 tablespoons rice wine vinegar
• 1/3 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon brown sugar
• 2 cloves garlic minced
• 1 tablespoon ginger grated
• ¼ teaspoon red pepper flakes
• 2 tablespoons canola oil or peanut oil
• ¼ cup green onions thinly sliced

Garnish:

• Green onions
• 1 teaspoon sesame seeds
• Chopped peanuts

Directions:

1. In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water, drain and set aside.
2. In a small bowl, whisk together rice wine vinegar, soy sauce, sesame oil, brown sugar, garlic, red pepper flakes, and ginger.
3. Place a large skillet over medium-high heat. Add the canola oil and heat until shimmering, once hot, add the chopped green onions. Cook, stirring, for about 30 seconds or until just softened.
4. Add the soy sauce mixture and cook for 30 seconds.
5. Add the noodles and toss until heated through.
6. Garnish with the sesame seeds, green onions and chopped peanuts.

RICE PORRIDGE (Rice Gruel)

(From M/FoMT)

https://www.rotinrice.com/top-commenter-chinese-comfort-food-and-award/

Ingredients:

• 2 cups rice (400g)
• 10 cups water (2.4 liters), and a little more to dilute
• 2 bone-in chicken breasts (skin removed)
• Salt and pepper to taste
• 1 inch ginger (finely julienned) (30g)
• 3 green onions (finely sliced)
• Sesame oil
• Soy sauce

Directions:

1. In a large pot, rinse rice till water runs clear, about 3 to 4 times, drain.
2. Add 10 cups (2.4 liters) water to the rice and set it on the stove to boil. When water comes to boil, remove lid, add chicken breasts. As soon as water comes back to a boil, add salt and pepper and reduce heat to simmer for about 30 minutes. If porridge gets too thick at any point, stir in ½ cup (120ml) water to dilute.
3. Remove chicken breasts from pot with tongs. Shred the chicken breasts and return shredded meat to the pot.
4. Add ginger and one to two teaspoons of sesame oil to the porridge. Turn off heat.
5. Serve immediately with a sprinkling of green onions, pepper, and soy sauce. Add a few drops of sesame oil if desired.