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To order to fight the corona virus, boosting your immune system is essential! Sleep well! Eat well! Enjoy nature!! These are the things that my family is trying to do at this moment. What do you do to boost your immune system?? Since my kids are so picky with food, I'm not sure how I can boost their immune systems. This smoothie contains banana and milk, which are my kid’s favorite!! It's perfect! I hope you will release some of your stress with this hearty hot smoothie♡ It is not particularly a Japanese recipe, but I would like to share it with many of you, especially since this situation is a little intense. ＜Yield> 4 serving 3 minutes 3 minutes 150ml milk (plant based milk is ok) 1 banana 1 teaspoon ginger, grated cinnamon powder honey maple syrup 1. Pop a banana with the skin on into a microwave for 2.5minutes at 600w. If the banana steams too long, it might burn. Please keep an eye on it while microwaving. 2. Remove the banana from the skin by scraping it with a spoon and transfer it into a mug. 3. Mash the banana with the back of a spoon until it becomes a puree. Add in the milk and ginger. Stir it well. 4. Pop the mug into the microwave 1-1.5 minutes at 600w. 5. Stir it once more and now it's ready to serve. ・If you prefer a creamy texture, you can use a blender to combine the 3 ingredients and then pop it in the microwave for 1~1.5min. ・My kids actually liked the creamy taste when I used a blender! I made it with less ginger and added in honey for my kids. Within a day would be preferable. - 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!

I know many of you are stuck in your house and don't have much to enjoy at the moment. But why don't you enjoy making these ONIGIRI to enjoy the lovely spring season. You can still enjoy the refreshing air by having lunch in your own garden or on a balcony. It's so so important to release some stress to keep your immune system well functioning. Today's recipe is an epic ONIGIRI idea which kids can also make! Why don't you enjoy cooking with your loved ones! Nourish your heart and belly! ♡ Enjoy it! ＜Yield> 4 servings 2 minutes 5 minutes 300g cooked rice (300g) 40g frozen edamame 18g cheese 6g bonito flakes 1.5 tablespoons Soy sauce black pepper 1. Defrost the edamame. Break the cheese into 5mm pieces. 2. In a bowl add in the rice, edamame, bonito flakes, cheese and soy sauce. Mix them well. 3. Place down a sheet of plastic wrap and put a quarter of the rice mixture in the center. Wrap it up and make a mountain shape with your palms. 4. Open up the plastic wrap and place the onigiri on your plate. Repeat steps 3 and 4, three more times for a total of 4 onigiri. ・You can adjust the saltiness by adding in more soy sauce. However the more liquid you add in the more difficult it is to keep the shape of the ONIGIRI. ・By adding in black pepper the onigiri become even more flavorful. Store them in plastic wrap for a day at room temperature. - 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! #riceball #japaneseeasyrecipes #japanesecooking #miwasjapanesecookingclass #miwasjapanesekitchen #picnic #bentobox

I know that many of you are currently stuck in your house and that there are not too many things to enjoy at this moment. But why don't you enjoy making these ONIGIRI to enjoy the lovely spring season. You can still enjoy the refreshing air by having lunch in your own garden or on a balcony. It's so so important to release some of that stress to keep your immune system well functioning. Today's recipe is an epic ONIGIRI idea which kids can also make! Why don't you enjoy cooking with your loved ones! Nourish your heart and belly! ♡ Enjoy it! ＜Yield> 4 serving 5 minutes 2 minutes 300g cooked rice (300g) 20g grilled salted salmon chunks 3 tablespoons toasted sesame seed (white and black) ½ teaspoon salt black pepper 1. In a bowl add in the rice, salmon chunks and salt. Mix them well. 2. Lay down a sheet of plastic wrap and put a sixth of the rice mixture (from step 1) into the center. Wrap it up and twist. Make a ball shape in the wrap. Repeat five more times. 3. Place the sesame seeds on a plate. Put a newly created ball on the sesame seeds and gently move it around as the rice ball becomes coated with the sesame seeds. Repeat for the other five rice balls. ・You can also use any other salted fish chunks ( it is preferable to use fish that contains very little liquid and oil). Store in plastic wrap for a day at room temperature. - 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! #riceball #japaneseeasyrecipes #japanesecooking #miwasjapanesecookingclass #miwasjapanesekitchen #picnic #bentobox

Who doesn't like the taste of gyudon!? Gyudon is a rice bowl topped with loads of tender braised beef. Since it’s so tasty and easy to make, gyudon is listed as a Japanese comfort food. Many people might have experienced before that the beef gets too dry and tough. To prevent this from happening, I’ll give you one very important tip to make a perfectly tender beef gyudon. It is a simple thing that will make such a big difference in the result. I promise you will be the winner by making this! It's super easy with just a couple steps!! I often make this for a quick lunch! 4 servings 3 minutes 20 minutes 300g thinly sliced beef or pork 30g ginger Condiments 1 ½ cups water ½ cup rice wine 3 tablespoons Soy sauce 1 tablespoon Mirin ½ tablespoon sugar chopped green onions poached egg 1. Peel the ginger using a spoon. Cut them in match sticks. 2. In a pot add in the water, rice wine, thinly sliced beef and ginger. Submerge everything into the soup. Bring it to a boil. 3. Once it comes to a boil, lower the heat and simmer until the liquid has reduced by half while removing the scum. 4 . When the liquid has evaporated half way, it’s time to add in the sugar, mirin and soy sauce. Continue to simmer until almost all the liquid has evaporated. off the heat and ready to serve! 5. Place the beef on top of rice along with a poached egg and some green onions. -This is meant as a topping for rice. If you are eating it just by itself, you may find that it's a little too savory. -You can also put it in a bento box if you evaporate the liquid more. -You can add in onions, leeks and burdock. Store in an air-tight container in the fridge for up to 4 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! #gyudon #gyudonrecipe #gyudonjapan #gyudonrecipewithoutdashi #japanesefood #japanesefoodrecipes #japanesefoodnearme #Japanesefoodrecipesyoutube #miwasjapanesekitchengyudon #miwasjapanesecookingclass

I often go to the wholesale market where they offer quite large portions with pretty reasonable prices, just like at COSTCO. We are just a family of 4 so I can't use up everything at once. What I do is portion everything first, season and freeze them. Then on a weekday, all I have to do is defrost and stir fry it with some vegetables. Today’s dish is one of those meals. I'm showing you how I meal prep and how to create multiple dishes by doing so. This time its mabo tofu and a vegetable wrap! Having done this kind of meal prep, it makes me feel secure in case of an emergency. I really hope this idea gives you some ideas of how to not waste food especially during this tough time. 2 servings 5 minutes 0 minutes 200g minced pork/ground pork 1 tablespoon rice wine 1 tablespoon yellow miso 2 teaspoon ginger, minced 2 teaspoon oyster sauce 1 teaspoon garlic, minced 1 teaspoon tobanjan paste (Chinese chili paste) 1 teaspoon potato starch 1. In a large bowl add in the ginger, garlic, rice wine, miso paste, oyster sauce, tobanjan paste and potato starch. Mix them well. After everything has dissolved add in the minced pork and then combine them completely. 2.Transfer them to a plastic bag, and zip it up completely. Lay it down flat and smooth out the meat mixture by pressing by hand. Once it becomes flat, put it in the freezer and let it sit until it becomes frozen. Variations: I'm using pork today, but you can use chicken mince or turkey mince. Suggestions: -Let the seasoning dissolved well first before you combine them with the meat. -Please refer to the link below for making dishes using this recipe. Store in a plastic bag in the freezer for up to 3 weeks. Click the below link for recipes on how to use this seasoned meat!! -Mabo tofu https://www.shinagawa-japanese-cooking.com/post/mabo-tofu -Vegetable wrap https://www.shinagawa-japanese-cooking.com/post/vegetable-wrap-with-miso-minced-pork - 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!

Have you seen my frozen miso minced pork recipe?? If you haven't make sure to check it out first! The link is https://www.shinagawa-japanese-cooking.com/post/frozen-miso-minced-pork-prep-meal-idea Today's recipe is a weekday diner idea of how to turn frozen miso minced pork into actual dishes. My frozen miso minced pork can last for 3 weeks in a freezer plus it's already seasoned! So all you have to do is cook it along with some other ingredients during a weekday. This time I jazz it up with tofu! Enjoy this simple, easy mabo tofu! 4 servings 3 minutes 10 minutes 1 sheet frozen miso minced pork (https://www.shinagawa-japanese-cooking.com/post/frozen-miso-minced-pork-prep-meal-idea) 1 block tofu 1 cup green onion, chopped 2 tablespoons water 1 tablespoon Toasted sesame oil 1 teaspoon tobanjan paste 1/2 teaspoon Soy sauce 1/3 teaspoon potato starch mixed with 1 teaspoon water Japanese 7 spice black pepper green onions chili oil 1. Cut the tofu into approximately 2cm squares. 2. Break the frozen pork mixture inside of the plastic bag. You don't need to defrost it beforehand. In a skillet, cook the pork mince over high heat. Once one side became charred, flip it over and start breaking them into small chunks with your spatula. Splash in the water and then add in the tofu. Cover with a lid and steam it for 2 minutes. 3. Open the lid and add in the potato starch dissolved in water. It’s important to pour the starch over the liquid in the pan, then mix it thoroughly. Continue cooking until the sauce has thickened. 4. Drizzle with some soy sauce and some sesame oil and then transfer to a plate. Sprinkle with some green onions and Japanese seven spices on top if you like. Now it's ready to be enjoyed♡ Variations: - You can swap out the tofu for eggplant. -Please feel free to season with salt and pepper to adjust the taste. - If you are leaving out the tobanjyan paste, then please add additional 1/2 tsp of salt. Store in an air-tight container in the fridge for up to 4 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! #mealprep,#mealpreprecipes,#mealprepmeals,#mabotofu,#vegetablewrap,#japanesecooking,#japanesefoodrecipes,#easyrecipes,#weekdaydinner,#miwasjapanesecookingclas #miwasjapanesekitchen

I often make these when I don't feel like cooking at all! With this dish, you can be really lazy but still be able to eat well balanced tasty dishes in 10 minutes! My kids are picky with their food. They usually only eat carbs but whenever I make this dish, they eat lots of vegetables and meat, which makes me so happy!! Please give it a try and enjoy it with your loved ones! 4 servings 10 minutes 5 minutes 100g frozen miso minced pork 200g steamed rice 100g bean sprout 50g kimchi 1/2 carrot leafy greens Seasonings For carrot: 1 tablespoon tToasted sesame oil 1/2 teaspoon salt For bean sprouts: 1 tablespoons egoma oil (can use any oil on hand) 1/2 tablespoon of Soy sauce Any herbs (eg: coriander) 1. Julian the carrot and sprinkle some salt on them and then massage it in. Let it sit for 10 minutes then squeeze out the excess moisture. Toss with some toasted sesame oil. Set aside. 2. Boil the bean sprouts for 30 seconds. Drain and let them cool down to room temperature. Drizzle on some egoma oil, then season with soy sauce and sesame seeds. Set aside. 3. Take out the frozen miso pork and stir fry them in a skillet while stirring periodically. Once it’s cooked, remove from heat. Transfer to a plate. 4. Assemble all your ingredients. On top of your leafy green add the rice, meat, your favorite vegetables and kimchi. Wrap it up and bite it! Variations: -You can use nori seaweed as a wrap as well. - Vegetables are really versatile. Store everything separately in an air-tight container in the fridge for up to 4 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!

This is definitely a family favorite!! It's one of my recommendations when you want to cook but have a real busy life. It's savory, rich, filling and most importantly quick! You don't even need to use pork if you don't want to. Feel free to swap it out for tofu or chicken. It will be equally tasty. Enjoy with a bowl of rice! Please tag me if you ever make it! ★Instagram; https://www.instagram.com/miwajapanesecookingclass/?hl=ja Leave a comment on my Instagram and youtube for any feedback or questions♡ ★Youtube; https://www.youtube.com/channel/UCUO2Hrrfen9UKMoskvPJw9A?view_as=subscriber 2 servings 7 minutes 6 minutes 250g thinly sliced pork shoulder loin 1/2 onion all purpose flour Sauce 3 tablespoons Soy sauce 2 tablespoons rice wine 2 tablespoons Mirin 2 tablespoons ginger, grated ¼ onion, grated ¼ apple, grated 1 teaspoon oyster sauce any leafy greens on the side cherry tomatoes 1. Mix all the ingredients listed under the sauce together (rice wine, mirin, soy sauce, grated ginger, grated onion, grated apple, oyster sauce). 2. Slice the half an onion. Heat vegetable oil over medium heat. Add in the onions and once they becomes transparent, transfer them to a plate. Set it aside. 3. Coat the pork loin with some all purpose flour. This will lock in the moisture of the meat and let it stay tender. Place the pork loins in the same skillet, that was used to cook the onions, and cook it over high medium heat for 1.5 minutes. No need to add in any oil. 4. Once the pork is half way cooked through, add in the sauce (it was mixed in step 1) and let them cook over medium heat. Flip the pork over a couple times and make sure it is nicely coated with the sauce. 5. Add the onions back into the skillet and stir it for another 30 seconds. Now it's ready to be enjoyed! Variations: -You can use chicken for this recipe but make sure that it’s fully cooked since the chicken is thicker than thinly sliced pork loin. -If you are plant based, swap out the pork for firm tofu. Also please use hoisin sauce as a substitution for the oyster sauce. Suggestions: -With this recipe, we are using thinly sliced pork shoulder loin. -You can also add mushrooms in to boost up your vegetables. Store in an air-tight container in the fridge for up to 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! #gingerpork #gingerporkstirfryjapanese #gingerporkrecipe #easyrecipe #japanesecooking #japanesefood #japanesefoodrecipes #japanesecookingrecipes

This is what I cooked last night when I didn't really have any time or any ingredients. This meal takes only 10 minutes and is really versatile. I use mayonnaise as an oil and then season it with ponzu which contains soy sauce, vinegar, fish stock, and citrus juice. The freshness of ponzu will reduce the excess richness of the mayonnaise and they perfectly balance each other out. Please give it a try if you want to enjoy the unusual but delicious harmony in your month. Please tag me if you ever make it! ★Instagram; https://www.instagram.com/miwajapanesecookingclass/?hl=ja Leave the comment on my Instagram and youtube for any feedback or questions♡ ★Youtube; https://www.youtube.com/channel/UCUO2Hrrfen9UKMoskvPJw9A?view_as=subscriber This is taro yam, which you can buy at any regular supermarket in Japan.↓ 3 servings 5 minutes 5 minutes 30g sausage 2 thick asparagus spears 15cm Japanese yam or 2 small potatoes mushrooms 1 clove garlic Sauce 2 tablespoons ponzu(or Soy sauce) 1.5 tablespoons mayonnaise(Japanese mayonnaise ), divided 1 teaspoon rice wine green onions black pepper 1. Slice the garlic thinly. For the asparagus, peel the bottom part to remove the hard skin. Cut them into approximately 3cm pieces on an angle. Peel the Japanese yam and cut it into about the same size as the asparagus. Cut the mushrooms and sausage into bite size pieces. 2. Heat the pan over high, drop in 1 tbsp of mayonnaise. When it start to melt, add in the asparagus, Japanese yams and mushrooms. Stir-fry them for 1 minute, then add in the sausage. Drizzle with the rice wine and put a lid on and steam it for 90 seconds over low heat. 3. Open the lid and drizzle in the ponzu and remaining mayonnaise. Stir fry them for another 30 seconds to evaporate the excess moisture. Transfer to your plate and sprinkle with some freshly cracked black pepper and green onions. Now it's ready to be served! Variations: - If you are going to use potatoes, cut them thinner than the asparagus. Also soak them in water and drain them first before you stir fry them. Also stir fry them for an additional 2 minutes before you add in the other vegetables, so that they will cook evenly. -You can swap out the sausage for firm tofu or chicken. Suggestions: - Mayonnaise burns easily similar to cooking with butter, so keep a close eye on it and control the heat. -Japanese yam can be eaten raw, so you don’t need to cook it for long. You want to retain the crunchy texture. - If you are substituting to soy sauce, it will be nice to splash some lime juice at the end. Store them in an airtight container for 3 days in the fridge. - 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!

All you need for this dish are 2 ingredients and 3 condiments. No cutting is required!!!! How wonderful is that?! Haha. I've been trying to do cooking during this quarantine which requires me to use as little ingredients as possible. If you have potatoes in your pantry, please give it a try! So simple, easy and tasty! If you substitute chicken mince for mushrooms, it can be a vegan friendly dish. I hope you all are all coping during this situation! For myself, it has been quite challenging with two kids plus work. The upside is that my two kids are having the best time spending time together more than ever! Stay home and enjoy cooking! I'll be happy to help you with cooking ideas! Leave a comment on my Instagram and youtube for any feedback or questions♡ Instagram; https://www.instagram.com/miwajapanesecookingclass/?hl=ja Youtube; https://www.youtube.com/channel/UCUO2Hrrfen9UKMoskvPJw9A?view_as=subscriber Needs to be thicken up a little more! I'm piercing my potatoes! 3 servings 0 minutes 17 minutes 6 small new potatoes (about 360g) 200g minced chicken/ground chicken or pork 100ml water 1 tablespoon vegetable oil ½ teaspoon ginger, grated Sauce 3 tablespoons rice wine 2 ½ tablespoons Soy sauce 2 tablespoons Mirin 1 ½ tablespoons sugar green onions 1. Scrub the skin on the potatoes and wipe off the moisture completely. Pierce the skin, this will allow the potatoes to absorb all the seasonings. 2. Heat the vegetable oil in a pan over medium-high heat then place in the whole potatoes. Cook for a couple of minutes until the skin becomes nice and golden. Then remove them from the pan. 3. In a same pan, add in the chicken mince and cook it until half way done. Add the potatoes back into the pan then add the rice wine, water and grated ginger. 4. Once it comes to a boil add in the sugar, mirin and soy sauce. Reduce the heat to low, cover it and simmer for 12-15 minutes depending on how large your potatoes are. 5. Open the lid and check if the potatoes are fully cooked by poking them with a bamboo skewer. If the skewer goes through smoothly, it means its cooked. Continue to thicken up the sauce until there is almost no liquid remaining. Now it's ready to be enjoyed! Variations: - You can swap chicken mince for mushrooms if you are plant based. -You can add carrot to the recipe to inject more color. Suggestions: -New potatoes contains more water and have a very thin skin and are relatively small. Hence, you can cook them with the skin on. If you are cooking with a regular potato, make sure to cut it into big bite size pieces. Store them in an airtight container for 3 days in a fridge. If you are looking for non-additive premium quality Japanese condiments, Here is a link for Kokoro care packages online shopping ↓ https://kokorocares.com?sca_ref=191925.N4eyA6vKUY - 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! #potato #potatoes #potatorecipe #easyrecipe #Japanesecooking #quarantine cooking #easydinneridea #Japanesefood #kokorocarepackages #dinnerrecipe #miwasjapanesekitchen

This is my Low carb and rich in fiber noodle salad!! I’m using KONNYAKU NOODLES instead of using regular noodles. Konnyaku is made from a type of yam which is full of fiber. It is also known as a low-carb ingredient. Some people use it to make pasta but it can be used as a substitution for any kind of noodle. You can find konnyaku in any Japanese supermarket in Japan. How about your country? Even though, konnyaku may not available where you are, the dressing I’m going to introduce here will go with any type of vegetable. If you want to stick with having a noodle then swapping to a vegetable noodle is a smart option. If you are not seeking a low carb recipe then swapping out the konnyaku for rice noodles is an another option! I hope you can try making the dressing for more variation to your salads. Toss everything when you are ready to eat it! 4 servings 8 minutes 2 minutes 1½ cup (230g) konnyaku noodles 1 cup (100g) bean sprouts ½ cup carrot, shredded ½ cup cucumber, shredded Dressing 3 tablespoons rice vinegar 2 ½ tablespoons Toasted sesame oil 2 tablespoons sugar 2 tablespoons Soy sauce 1 tablespoon grounded sesame seeds ½ teaspoon salt for non-vegan option! thinly sliced egg omelette coriander ham avocado chili oil Japanese mustard crab sticks 1. Mix all the dressing ingredients listed above. 2. Shred the cucumber and carrot in match sticks. Sprinkle the salt on the carrots and massage them well. Leave it for 10 minutes. When the carrots start to wilt, squeeze out the excess moisture. Blanch the bean sprouts for 30 seconds and let them cool down. 3. Boil the konnyaku noodles for 1 minute to remove the earthy smell. Drain and let them cool down. 4. On a plate, make a bed of konnyaku noodles, then pile on the cucumbers, carrots and bean sprouts. Drizzle the dressing over top. Garnish with some coriander. Now it's ready to be enjoyed. Toss everything together and dig in!! Eating this together with Japanese mustard and chili oil is my favorite way to enjoy it! Variations: -You can use any vegetable if they can be eaten raw. Suggestions: -Konnyaku itself has a strong earthy flavor. Make sure to remove it by boiling for 1 minute first. Store in an airtight container in the fridge for up to 3 days. Let me know by tagging me on Instagram I love to see your creations! - 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! 2020/ 04/25 MIWA

My ultimate breakfast is a bowl of rice along with miso soup. Since many Japanese foods contains fish stock, you may have to go and find a vegan restaurant. So why not make it yourself??👧 Breakfast is the most important meal for me to give me the energy to be ready for a brand new day! I wish your day will be a delightful one by making this hearty authentic vegan miso soup. Don't forget to check the vegetable mixed rice which pairs perfectly with this miso soup. Vegetable mixed rice↓ https://www.shinagawa-japanese-cooking.com/post/vegan-japanese-style-vegetable-mixed-rice Tag me with your creation on my Instagram! https://www.instagram.com/miwajapanesecookingclass/channel/?hl=ja Enjoy it♡ 4 servings 5 minutes (doesn’t include soaking time) 10 minutes 900ml water, divided 35-40g yellow miso paste (depends on how salty your miso paste is) 10g dried shiitake mushroom 8g kelp 1/2 onion 1/2 carrot 1/2 fried tofu 1 tablespoon wakame seaweed green onions 1. Soak the dried shiitake mushrooms into 500ml of water overnight. Also soak the kelp in 400ml of water for at least 30 minutes. 2. Squeeze the dried shiitake mushrooms to let the juice come out. Allow the juice to go back into the mushroom broth. Cut them into thin strips and set aside. Cut the carrot and onion into bite sized pieces. For the fried tofu, pour boiling water over the fried tofu to remove the oil. Squeeze the excess water from the tofu, dry, then thinly slice them. 3. In a pot add the shiitake mushroom broth and the kelp broth (with the kelp). Turn on high heat and take out the kelp before it starts to boil completely. After taking out the kelp, add in all the vegetables and cook it until they are all fully cooked. 4. Lastly dissolve the miso paste into the soup. Add the miso paste into a ladle and dissolve it completely before you mixed it into the soup otherwise you will have miso lumps in your soup. Please feel free to adjust the saltiness by adding or reducing the amount of miso paste used. Variations: -You can add any vegetables or tofu. Suggestions: -Never boil the soup after dissolving the miso paste to preserve the flavor. Store it in a pot for 1 day. - 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! #vegan,#veganism,#vegans,#veganrecipes,#veganisminjapan,#misosouprecipes,#veganbreakfast,#plantbaseddiet,#easyrecipes,#japanesecooking,#japanesefoodrecipe,#miwasjapanesekitchen,#miwasjapanesecooking