Okay. I know I’ve been talking about spring on it way for a while. But this week it really finally feels like spring is coming VERY SOON. The weather forecast says we are going to have temperature finally above 50!! So excited. However, today it’s still below 32F in the Twin Cities, and this hearty […]
Category Archives: Noodles/Pasta
Mapo Tofu Ramen
麻婆豆腐ラーメン
Sunday, March 10, 2019
I love Mapo Tofu, and I love ramen. So this is a no-brainer for me! The soup was made with slightly burned and caramelized onions and garlic, water, Kombu seaweed, soy sauce, salt, sugar, and hot pepper flakes (picture above). The main ingredients of the “meat” part of this “Mapo” were tempeh and mushrooms. This […]
Green Tea Soba with Grated Naga-Imo
とろろ茶そば
Tuesday, March 5, 2019
If you are following this blog for a while, you probably know that I like Matcha. These green tea soba noodles. Its color and flavor are just wonderful. Green tea noodles in soy-based broth, served with grated nagaimo, fried onions, scallion, and Shichimi spice. Oh, and wasabi. Wasabi goes so well with grated nagaimo. Simply […]
Sea Plant-Food Pasta
磯の香パスタ
Thursday, February 28, 2019
Coming from an island country surrounded by the sea, I do love seafood. You may think I don’t get to enjoy any “seafood” anymore since I’m on the plant-based diet. Well, that’s actually not the case. There are things found in the ocean that are plant-based. Hijiki is a type of seaweed, and it’s used […]
Going Back to Basics Spaghetti with Meatballs
基本に戻ってミートボールスパゲッティ
Sunday, February 10, 2019
I like to create fun unique dishes, but once in a while I do enjoy going back to basics. I had a few bags of homemade vegan meatballs in the freezer. I sometimes use a jar, but if I have all the right ingredients at home, I prefer making my sauce myself. Homemade sauce is […]
Vegan Tsuke-Men
ヴィーガンつけ麺
Saturday, February 9, 2019
Tsuke-men is like a cousin of ramen. It’s basically the same thing, but the noodles and the soup are separated (soup typically has a bit stronger flavors). You scoop up a few strands of noodle, dip them in the soup, and eat. And then repeat the process. I added a generous amount of sprouts. I […]
Mushroom Ravioli in White Bean Soup
きのこラビオリ白豆スープ
Thursday, February 7, 2019
I had some wrappers left that I wanted to use up. So I decided to make them into ravioli. The filling is simple but tasty. Sauteed garlic and mushrooms. A great thing about ravioli is that it cooks so fast. It was a great lunch. Exactly what I needed on this cold snowy day.
Curry Udon with Tempura
天ぷらカレーうどん
Friday, February 1, 2019
Curry Udon is one of the ultimate comfort foods in Japan in my opinion. The Japanese curry soup is rich and so flavorful, and the udon is thick and chewy. I can eat just that, but today I wanted my curry udon a bit special, and I made tempura. I found these mini king mushrooms […]
Curry Noodle Soup with V-Meatballs and Edamame
Vミートボール枝豆のせカレーヌードル
Monday, January 7, 2019
When I make Japanese style curry, I first enjoy it over rice. Japanese curry is thick and rich, and it goes so well with rice. I usually make extra so that I have left-over to make curry noodle soup. I transform the curry into less thick broth to go with my noodles, by adding a […]
L-Style Dan Dan Noodle Soup
Lスタイル担々麺
Sunday, December 30, 2018
Dan dan noodle soup is rich, spicy, flavorful, and warm. Noodle soup makes you warm, but dan dan noodle soup seems to make you particularly warm, maybe because of the spiciness and the richness in the flavor combination. The traditional dan dan noodle soup has spicy ground meat as the main topping. My version has […]
