Today’s miso soup is with Somen Noodles. Somen are dried thin vermicelli noodles made mainly from wheat flour. They are most often eaten cold in summer, but are nice in hot soup too. Because Somen are so thin, the cooking time is very fast. And that means they will get soft if left sitting in soup too long. Add the cooked noodles to the soup just before serving. If you like this soup as a simple meal by itself, increase the amount of Somen. It’ll become a very easy lunch. We hope you like it!
Teriyaki Salmon is pan-fried salmon in a sweet and salty Teriyaki sauce. It is a popular item at Japanese restaurants in the US, and it’s almost always on the menu. Teriyaki salmon is so easy to make with simple ingredients and steps, so why not try it at home too?
Simmered Sweet Potato and Apple is a perfect fall side dish when Satsumaimo (Japanese sweet potato) is in season. Japanese sweet potato and apple are simmered in a simple syrup with a bit of lemon juice. It is easy to make with only 4 ingredients.
Today’s miso soup is made with Chikuwa and Wakame seaweed. Chikuwa is a Japanese fish cake that is made from white fish paste called surimi. Chikuwa is easily found at Japanese markets, and it is inexpensive. This is a quick and easy miso soup that takes minimum time and effort to cook.
Loco Moco is a Hawaiian rice bowl dish with Hamburger Steak. Loco Moco hamburger is similar to Japanese Hamburger or Salisbury steak. The steak is served over Steamed Rice, with a thick gravy sauce and a fried egg placed on top. This Hawaiian soul food has got just the right taste and many people have fallen in love with it. The popularity of Loco Moco has spread to everywhere in the world, and now it’s a well-known Hawaiian dish in Japan too.
No-Fold Gyoza are Gyoza dumplings with pork filling but without complicated folding. Usually, you seal the Gyoza skin to keep the filling neatly inside by making kind of troublesome pleats. But here, the filling is merely wrapped in the skin by rolling. Super easy! It may not look as pretty as the regular one, but it’s still as tasty as always. This also freezes beautifully. One day make multiple batches and freeze, and have Gyoza dinners later on busy nights. No defrosting needed beforehand, but just cook a little longer. Hope you try this simple but delicious Gyoza soon!
Today’s Miso Soup is with Broken Tofu and Nori roasted seaweed. This may be the easiest miso soup we have done yet. Medium hard Tofu is broken apart into chunks by hand, and Nori is also torn by hand. No knives and cutting boards are involved. On top of the nice oceanic aroma of Nori seaweed, toasted sesame seeds give the soup another layer of nice fragrance. And all is done in 10 minutes – that’s not bad at all. Hope you try this easy and delicious miso soup at home!
Sautéed Kabocha with Butter and Soy Sauce is a great side dish to any entree, from Japanese to American foods. In fact, the rich savory flavor with a touch of sweetness of this Kabocha would be a nice holiday dinner addition.
Ajitama Onigiri (味玉おにぎり) is a Japanese rice ball with a marinated boiled egg (Ajitama) inside. Ajitama is often called Ramen Egg because it is a common and popular topping for ramen noodle soup. Eggs are marinated in salty and sweet soy sauce based sauce, and they taste great with rice, too. We use the same sauce to season steamed rice for making Onigiri.
Today’s miso soup is made with cabbage and green onions, topped with shredded Parmigiano Reggiano cheese. Parmesan cheese is packed with umami, so there is no surprise that it goes well with miso soup.