Tag

Dashi

Autumn Food, Blog

Chard & Tofu Rolls With Roast Vegetables

This colourful dish is created using rainbow chard but you could just as easily use cabbage. First roast some vegetables i used fennel,carrot,beetroot and tofu. Add these to some foil with some bay leaves and make a parcel and roast until tender. Steam some leaves and they them out flat. Fill with your roasted vegetables and tofu and roll them up and secure with a tooth pick . Make a broth of tamari,kombu dashi and mirin and warm in a pan. Arrange your filled chard in a bowl and pour over your broth. Why not decorate with some steamed carrot that has been cut into leaf shapes.

Perfect served with rice and a soup on a cold day.

 

Autumn Food, Winter Food

Soy Milk Miso Ramen

This creamy ramen dish feels so decadent but is so quick and simple to make. First you will need dashi stock . Soak a piece of kombu and one dried shiitake in water over night then remove . Now prep your vegetables you can use what ever you like. I also pan seared some tofu and mushrooms . Now add some grated ginger to a pan with some toasted sesame oil and fry for a minute then add Kombu Dashi about 1 cup heat on a low heat. Now add 1 tablespoon each of mirin and soy sauce or tamari if gluten free and two heaped teaspoons of white miso paste and 1 cup of soy milk. Stir on a low heat to dissolve the miso.

Cook your ramen noodles these take just a few mins . Add these to a bowl and pour over your miso soy milk broth. I topped mine with pan seared tofu and maitake mushrooms, steamed komatsuna,baby corn,red onion and bean sprouts. Drizzle with some chilli oil for extra spice and add some toasted sesame seeds.

Perfect when you don’t have much time to cook but want a satisfying meal .