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Do you have instant ramen in your pantry?? Have you thought that they are unhealthy for you but you can't stop eating them because they are so tasty and convenient? I was totally that type of person until I reached this recipe. If you are craving ramen at home, please please give this a try! I made this recipe simple as possible! It only requires only 5 steps. It's way healthier than the instant noodle version, so I don't feel guilty making this for my kids! I hope you will enjoy this with loved ones! Please tag me on IG if you ever make it! ★Instagram; https://www.instagram.com/miwajapanesecookingclass/?hl=ja 2 servings 5 minutes 60 minutes (using a pressure cooker) Broth 8cup/ 1.7L water 1/2 cup / 100ml rice wine 6 chicken drumsticks 6 chicken wings 60g ginger 2 tablespoons shiokoji OR 1 teaspoon salt green part of the leek Ramen sauce 4 tablespoons 2X concentrated dashi soy sauce =Mentsuyu (2 tbsp per 1 serving) 2 tablespoons S oy sauce (1 tbsp for 1 serving） 1 tablespoon Toasted sesame oil (½ tbsp per 1 serving) １ teaspoon garlic, grated (½ tsp 1 serving） salt and pepper (adjusted to taste) Noodle 2 servings raw ramen noodles green onions canned corn Japanese soft boiled egg spinach bean sprouts nori seaweed 1. Separate the green part from the white part of the leek. After scrubbing the ginger well, slice it into 1cm pieces with the skin on. 2. In a pressure cooker add in the water, chicken wings, drumsticks, green part of the leek, ginger, rice wine and salted rice malt. If you are using salt instead of salted rice malt, then please use 1 tsp of salt. You are using less salt because it is way saltier than salted rice malt. 3. Put a lid on and wait for the pressure to build up. After the pressure reaches high, simmer it for 20 minutes on low heat then remove from heat. Leave it until the pressure comes down naturally. 4. Bring water to a boil, then boil the bean sprouts for 30 seconds. Drain and let them cool down. After they have cooled down, drizzle 1tsp of toasted sesame oil and 1 tsp of soy sauce over them. P repare the soft boiled egg . 5. By this time, the pressure should be released. Boil the ramen noodles in plenty of water according to their package instructions. In each serving bowl, add 1 tsp of grated garlic, 2 tbsp of dashi soy sauce and 1 tbsp of soy sauce. Pour 400ml of steaming hot chicken broth into each serving bowl. Drain the water from your noodles then place it into your serving bowls. Garnish with your favorite toppings. Drizzle on 1/2 tbsp of toasted sesame oil. Now it's r eady to be enjoyed! Variations: -You can add anything for toppings! I sometimes add canned tuna, canned mackerel or even canned corn. Suggestions: - Regarding salted rice malt, you can swap it out for 1 tsp of salt, but salted rice malt has a more mild and deeper flavor due to the natural sweetness of rice. Here is the link for shopping online.↓ https://kokorocares.com?sca_ref=191925.N4eyA6vKUY -If you don’t have a pressure cooker, then there are 2 options: 1. Simmer the soup for 2.5 hours in a big pot. 2. Use a slow cooker on low for 6-8 hours. Only the soup can be kept in the fridge for up to 2 days. This   Ramen is great to be served in this tableware .   - MIWA's E-cookboo k s  are available！ I hope this will be helpful and enjoyable in your kitchen^^   -(NEW) MIWA's Tableware  is NOW live! Enhance Your Culinary Experience with MIWA's Tableware! Miwa's Favorite Picks : Perfect for starting your Japanese food journey at home. Ideal for Celebrations and Gifts : Beautiful designs that make any occasion special. Enlighten Your Table : Add elegance and tradition to your dining experience. ☆Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life!

Do you think people regularly make sushi at home in Japan? In fact, the answer is no. This is especially true for NIGIRI sushi, high quality raw fish over rice. We often go out and eat this at a specialty restaurant. Then, what kind of sushi people do make at home in Japan??? Today’s recipe is a pretty popular homemade sushi which is great for a house party and lunch box. Each family has their own recipe. Mine is mixing sushi rice together with hijiki seaweed wrapped with a sweet soy sauce based fried tofu. It's juicy and well balanced with savory and sweet. Also I already posted Chirashi sushi which is another famous authentic sushi in Japan. Today's recipe needs a little more effort comparing to my usual recipes, but it's definitely worth trying it out! ＜Yield> 3 servings 15 minutes (doesn’t include rice soaking time) 40 minutes Sushi rice 160g Japanese sushi rice 160ml water 2 tablespoons Sushi vinegar Fried tofu wrapper 5 pieces thin fried tofu Seasoning A 200ml water 3 tablespoons Soy sauce 3 tablespoons Mirin 3 tablespoons rice wine 3 tablespoons sugar Hijiki seaweed seasoned with sweetened soy sauce carrots thinly sliced egg omelette herbs cucumber 1. Rinse the sushi rice and soak in water for an hour. Drain the water and cook with 160ml of water. 2. Make the hijiki seaweed according to this separate recipe. 3. Place the thin fried tofu on a cutting board. Place a single chopstick over the fried tofu then roll around from one side to the other by pressing. Cut the tofu in half and put your finger into the cut to open the tofu carefully. Remove the excess oil from the fried tofu by pouring boiling hot water (1000ml) over it. Let it cool down and squeeze out the water carefully. In a pot, place in the fried tofu and the ingredients listed under "Seasoning A". Simmer until all the liquid has evaporated. Let it cool down. 4. In a big bowl, place the steaming hot cooked sushi rice and drizzle with sushi vinegar over the rice. Mix them by cutting it with spatula as you fan the rice. When the rice has completely cooled down, add in the hijiki seaweed (step 2). Roughly mix everything together. Divide the rice mixture into 10 and make 10 rice balls. 5. Stuff your rice ball into thin fried tofu (step 3). Make sure the rice is fully stuffed into the thin fried tofu, including the corners. Close and shape by gently patting it. Garnish with some toppings if you want to. Now it's ready to be served! ・The rice needs to be sticky sushi rice. ・You can swap hijiki seaweed for toasted sesame seeds. ・This fried tofu is quite breakable. Make sure to squeeze gently in step 2. ・It's important to drizzle on the sushi vinegar while the rice is still hot in order to let the vinegar absorb into the rice grains. ・Thin fried tofu is usually coated with old oil, it’s very important to remove it before you season them. The hot water needs to be boiling hot in order to remove the old oil. ・Better to eat on the same day since the rice easily dries out. Spicy cucumber pickle Silken Tofu With Salted Plum Pickle Dressing Miso soup Store in an air-tight container in the fridge for up to 2 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes!

< JAPANESE FURIKAKE TOAST/ ふりかけトースト> ＜Yield> 2 servings 3 mins 5 mins ( It doesn’t include cooking tomato vegan furikake) 4 slices bread 2 tbsp cream cheese 4 tbsp tomato vegan furikake 1; After toasting some bread, smother some cream cheese and add tomato vegan furikake on top. ※Watch more on YouTube! 1; Add cream cheese and tomato vegan furikake as much as you like. Keep all the components separately in an air-tight container in the fridge for 5 days. 2022/06/11 MIWA

< JAPANESE HEATHY SOBA NOODLE SALAD/ そばサラダ> ＜Yield> 1 serving 8 mins 7 mins 150g dried soba noodle ½ cup any leafy greens 4 cherry tomatoes ¼ cup italian basil/ shiso basil, shredded ½ avocado 80g canned tuna Sauce 2 tbsp vegan mayo 1 ½ tsp shoyukoji/ soy sauce 1 tbsp any neutral oil 1 tsp lemon juice 1; Cook soba noodles according to the package instructions. Rinse and drain the water. 2; Shred basil and leafy greens. Cut cherry tomatoes in half. Dice avocado into small pieces. 3; In a bowl, mix vegan mayo, shoyu koji OR soy sauce, canned tuna and neutral oil. Add cooked soba and all other ingredients( Step2), then toss everything together. Splash some lemon juice if it’s needed. ※Watch more on YouTube! 1; Use any topping you have on hand. 2; Adjust the taste by adding more soy sauce if it’s needed. 3; Feel free to use a store-bought vegan mayo OR regular mayo but keep in mind that store-bought ones might contain more sodium than my homemade vegan mayo. Adjust the taste by adding less soy sauce or add more vegetables!^^ Keep all the components separately in an air-tight container in the fridge for 3 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2022/06/11 MIWA

▶vegan ＜Yield> 4 serving 5mins 30 mins 3 cups, chopped (300g) broccoli 1 cup, chopped (150g) onion garic 5 cloves 1 cup frozen edamame ¼ cup oats 1 tbsp shio koji/ 1/4 tsp salt 1 tsp soup stock powder 1 cup water 1 ½ cups soymilk 1 tsp yellow miso black pepper cheese / nutritional yeast( as much as you want^^) 1; Chop onion, broccoli into small bite size pieces. Mince garlic. 2; To the pan, add oil( 1 tbsp), garlic and onion. Cook it on high for 5-7 mins until it’s browned. Add broccoli and shiokoji or salt, then mix. Cook it on medium heat for 5mins with the lid on. Stir it occasionally to prevent it from burning. Add water, soup stock powder, and oats. Close the lid. Cook it on low for another 10-13mins until the broccoli is soft or easily mashed with a blender. 3; Blend up with an immersion blender until it becomes smooth and creamy. Add soymilk, frozen edamame and miso paste. When the miso is fully dissolved, turn off the heat and serve it in your bowl. Sprinkle some cheese or nutritional yeast followed by freshly cracked black pepper if you want. ※Watch more on YouTube! 1; I recommend cutting everything as small as possible to speed up the process. 2; If you don’t have a blender, remove the outer layer of broccoli stem and only use the inside of it. The outer layer is a bit fibrouse to eat. 3; Adjust the amount of miso paste to your liking. Taste test first before adding miso paste into the soup. Depending on the soup stock powder you are using, sodium content differ. Keep them in an air-tight container in the fridge for 5 days. 2022/2/12 MIWA

▶vegan ＜Yield> 4 servings 6 mins 20 mins 2 cup oats 150g 2 midium ripe bananas ½ tsp vanilla extract 1 tsp cinnamon powder 2 tbsp tahini 1 tbsp black sesame seeds 2 tbsp your choice of nuts ¼ tsp salt 1 tbsp Soybean Kinako powder / cacao powder/ matcha powder 1; Mash bananas until it’s pureed then mix in the rest of the ingredients at once. 2; Spoon cookie dough( step1) onto the baking sheet. About 1 tbsp for each. 3; Bake them in the preheated 190℃ oven for about 20mins. 1; The texture is rather chewy than crunchy. if you add more oatmeal, it will be more crunchy similar to granola. 2; If you add cocoa powder r matcha powder , add a bit of maple syrup to balance it out. 3; Each oven works differently. Make sure to keep a close eye on it towards the end of baking. 4; I personally think it's best when it’s just baked. Reheat them in the toaster oven for 5 mins when you eat later. Keep in an air-tight container in the fridge for 5 days. 2022/05/27 MIWA

6 mins 0 mins 200g Koji/ rice malt 400ml/ soy sauce 1; Mix koji and soy sauce until everything is well incorporated. 2; Transfer to the container. Let it sit at room temperature for about 7-9days.During the fermentation process, make sure the lid is partially covered and mix them from the bottom to top once a day. 4; After the fermentation process is over, Close the lid completely and keep it in the fridge. 1; When the koji is easily mashed with your finger, it's ready to eat. Keep in an air-tight container in the fridge for 2 weeks. 2021/11/27 MIWA

＜Yield> 2 servings 5 mins ( It doesn’t include time to hydrate kombu) 17 mins ½ cup( 100g) , diced, carrot 1 cup ( 200g), diced , onion 4 pieces shiitake mushrooms silken/ firm tofu (100g) 1 tbsp dried unsalted wakame seaweed 10g kombu 20g bonito flakes 1L water 1 ½ - 2 tbsp miso paste 2 tbsp chopped spring onion ( optional) 1; Wipe off the dust with kitchen cloth. Soak kombu in water for 1hour to overnight in the pot. 2 ; Slice onion, carrot and mushrooms into about ¼ inch thick. 3; Heat kombu (step1) at medium low temperature until it starts to simmer. When the small bubbles start to appear around the edge of the pot, take out the kombu. 4; Turn the heat to high, and when the water starts to boil, put in the bonito flakes. Turn off the heat immediately as you push in down all the bonito flakes to let them fully submerged. Let it sit for 2-3 mins to steep more flavor. Strain the soup. 5; Add soup back into the pot and add chopped vegetables. When it's cooked, turn off the heat and add cubed tofu along with dried wakame seaweed. Dissolve miso paste. Serve it in your bowl and sprinkle some chopped spring onion. ※Watch more on YouTube! 1; Please do not boil the soup when kombu is still in on step3. 2; Use any vegetables you have on hand. Make sure to add hard vegetables first. Keep in an air-tight container in the fridge for 2 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2022/06/07 MIWA

<3 VEGAN MAYO DRESSINGS / ビーガンマヨアレンジドレッシング> ▶vegan ＜Yield> 2 servings 6 mins for each dressing 0 mins Vegan mayo for 2 servings 300g silken tofu 4 tablespoon olive oil/ any neutral oil ½ tablespoon rice vinegar ½ tablespoon lemon juice 1 teaspoon mustard 1 teaspoon granulated sugar 1 teaspoon salt ¼ teaspoon pepper Yuzukosho mayo dressing 3 tbsp vegan mayo ½ tsp yuzu kosho Curry mayo dressing 3 tbsp vegan mayo ¼ tsp curry powder ½ tsp maple syrup Miso mayo dressing 2 tbsp of vegan mayo ½ tsp Japanese seven spices 1 tsp yellow miso The direction is the same for all types of dressing. 1; To make vegan mayo, put everything under vegan mayo into a blender and blend until it becomes creamy. 2; Combine each ingredients together with vegan mayo( Step1) ※Watch more on YouTube! 1; On YouTube, I'm showing what dish will go with each dressings. Please check out for more inspirations! 2; If you are opting for a store-bought mayo instead of my homemade vegan mayo recipe, you may find the dressing too salty or savory. Please adjust the taste to your liking. Keep in an air-tight container in the fridge for 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/11/27 MIWA

▶vegan ＜Yield> 2 servings 12mins 0mins 3 sheets nori seaweed 1 tbsp soy sauce ½ tsp sugar 1 tbsp rice vinegar ½ tsp salt 1 tbsp any neutral oil 1 tbsp Toasted sesame oil ½ cup(100ml) boiling hot water ½ tsp black pepper 1; Tear nori seaweed into small pieces and add them to the container or jar. Pour boiling hot water over and let it sit until the nori paste becomes paste-like consistency. 2 Add the rest of the ingredients into 1. Mix to combine. REady to be enjoyed. ※Watch more on YouTube! 1; Make sure to use toasted sesame oil, not just a sesame oil. It will make a huge difference in the final taste. 2; I toss it with udon noodle to creat udon noodle salad. Check out more on YouTube. Keep in an air-tight container in the fridge for 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2022/06/04 MIWA

This simple soy sauce based pasta will only take you 15 minutes! Japanese people often use soy sauce or other Japanese condiments when making a pasta dish. This time, I just mixed and matched whatever I had in my pantry. When my family first tried this, we felt that something was missing. We experimented by trying out many different toppings such as lemon juice, yuzu, black pepper, ginger etc... I liked the grated ginger while my husband liked lemon juice, which I didn't really agree with. Haha. It was quite controversial! Anyways, I need your help to reach a conclusion! If you ever make it, let me know what topping tastes the best! Your comments on Instagram are always appreciated! I hope you will enjoy it as much as we do♡ Tag me on Instagram if you make it! Please subscribe to my Youtube channel for future recipes! --------------------------------------- ＜Yield> 2-3 servings 5 minutes 10 minutes 3 portions spaghetti 140g canned tuna, drained 1 onion 1/2 cup (100g) spinach 2 tablespoon olive oil, divided 1 tablespoon salt Sauce 200ml reserved pasta water 2 cloves garlic 8g Shio kombu / Salted Kombu(8g) 1 tablespoon rice wine 1 tablespoon Soy sauce 1 teaspoon butter ½ teaspoon juice from ginger This is Shio kombu / Salted Kombu powder package↓ yuzu juice lime juice lemon juice black pepper nori seaweed 1. Bring 2L of water to a boil. Add in the salt and 1 tablespoon of olive oil. Cook the pasta according to its package instructions. You want to take out the pasta out 2 minutes earlier since we want the pasta to be al dente. Reserve 200ml of pasta water for sauce. 2. Chop the onion and garlic finely. Heat 1 tablespoon of olive oil in a pan then add in the garlic. When the garlic becomes fragrant, add in the onions and stir it over medium heat until the onions become translucent. Add in the salted kelp, canned tuna and rice wine. Cook them for another 1-2 minutes over high heat. 3. Add in the reserved pasta water and soy sauce. Throw in the pasta and spinach into the sauce and allow it to thicken up over medium heat. Drop in the butter and splash with the ginger juice as a finishing touch. As a garnish, sprinkle with some chopped spring onions and now it's ready to be enjoyed! Variations -If you can’t find salted kelp, you can swap for about 1 tbsp of Kombu dashi powder / ( vegetable dashi powder）or kombucha(昆布茶) powder. Suggestions -Drain the liquid from the canned tuna -My pasta takes 8 minutes to cook, so I start to cook my pasta first. You want to finish cooking the pasta about the same time as the sauce is ready. Try not to overcook pasta. -You can add in juice from a lime, yuzu or lemon instead of adding juice from ginger. We just need the acidity to balance out the sauce. I liked ginger but my husband preferred lemon. So, let me know your thoughts on Instagram. Store in an air-tight container in the fridge for up to 2 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! -------------------------------------------- #pasta #Japanesepasta #soysauce #pastarecipe #easyrecipe #japanesecooking #japanesefood #japanesefoodrecipe #miwasjapanesecookingclass

▶VEGAN ＜Yield> 2 servings 12 minutes 0 minutes (It doesn’t include the time to cook the rice) 2 servings cooked rice, cooled 200g firm tofu 1 cup Asian cucumber, diced 4 cherry tomatoes ½ avocado ¼ cup shiso basil, thinly sliced ½ cup green onion, finely chopped ½ cup broccoli sprouts Dressing 2 ½ tablespoons Soy sauce 2 tablespoons Mirin ½ tablespoon Toasted sesame oil ½ teaspoon wasabi paste (as much or as little as you like) 1-2 cloves garlic, grated 1 teaspoon lemon juice 1 teaspoon toasted sesame seed 1. Dice the cucumber, tofu and avocado into ½ inch dice. Finely chop the green onions. Quarter the cherry tomatoes. Thinly slice the shiso basil. Trim the ends of the broccoli sprouts. 2. Microwave the mirin for 1 minute at 600w to burn off the alcohol. Alternatively, bring the mirin to a boil on the stovetop and keep cooking for an additional 30 seconds. 3. For the dressing combine the soy sauce, mirin, sesame oil, wasabi, garlic, lemon juice and toasted sesame seeds in a bowl. Add in the cucumbers, avocado, tofu and cherry tomatoes. Toss to coat. 4. In a bowl add in the cooled rice. Top with the dressed vegetable-tofu mixture from step 3. Garnish with broccoli sprouts, green onion and shiso basil. Lightly drizzle some of the remaining dressing over the rice. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. Adjust the amount of garlic and wasabi paste to your liking. 2. If you want to reduce the amount of soy sauce used, then adjust the recipe to add 2 tablespoons of soy sauce. Then add in more wasabi, garlic and fresh herbs to give it a kick. Alternatively, keep the same ratio of ingredients and simply try not to use up all the remaining dressing. 3. Shiso basil is interchangeable with any other fresh herb such as coriander. Store the dressing and the ingredients in the fridge separately and combine just before serving. The dressing will last up to 1 week. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2021/ 07/ 17 MIWA