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! pork (https://www.shinagawa-japanese-cooking.com/post/frozen-miso-minced-pork-prep-meal-idea) 1 block

100g) broccoli florets 100g firm tofu 1½ tablespoons tahini 1½ tablespoons Soy sauce 2 teaspoons white miso In a bowl add in crumbled tofu, tahini, soy sauce, white miso and sugar. -I don’t recommend using red miso for this recipe. Use yellow miso or white miso.

<Recommended side dish> VEGAN MISO ONIGIRI/ RICE BALL EASY CURRY MACKEREL RECIPE <Storage time> Store

<KITSUNE UDON/ きつねうどん > ▶vegan ＜Yield> 2 servings <Prep time> 10 minutes <Cook time> 20 minutes <Ingredients> 2 serving frozen udon noodles (300g) Soup base 2 ½ tbsp m irin 2 tbsp s oy sauce 1 Serve it in a soup bowl. Pour the hot soup (step 1) over the udon noodles (step 2). Soup and udon should be served right after you make it.

<Recommended side dish> MISO DRUM CHICKEN RECIPE SOY CREAMY MISO SOUP <Storage time> Store in an air-tight

If you have leftover GOMOKUNI or VEGAN TOFU SCRAMBLE , you can make this OYAKODON in 10 mins. servings <Prep time> 2 minutes <Cook time> 5 minutes ( This doesn't include making GOMOKUNI or VEGAN <Ingredients> -200g/ 1 ½ cup GOMOKUNI or VEGAN TOFU SCRAMBLE ( See the recipe by clicking the link) Open the lid and pour the rest of the egg mixture by spreading it equally over the GOMOKUNI OR VEGAN 1.It will take more time if you are making GOMOKUNI or VEGAN TOFU SCRAMBLE from scratch. 2.

I like to pair it with rice, protein dish, and soup as part of a balanced Japanese meal philosophy called Learn About the 60-Day Coaching Program MIWA’s Recommendations   - My e-cookbook s  available with vegan

< PIZZA TOAST/ ピザトースト> ▶vegan ＜Yield> 1 servings <Prep time> 10 mins <Cook time> 15 mins <Ingredients 1; I recommend making a batch of caramelized onion for making soup and stir fry for later. 2; Use vegan cheese for vegan option.

recommended) 1 tablespoon vegetable oil 1 teaspoon Toasted sesame oil Seasonings 2 tablespoons red miso ・Red miso is my recommendation, but any miso will do!

<EASY HEALTHY RAMEN/ヘルシービーガン拉麺> ▶vegan ＜Yield> 1 serving <Prep time> 6 mins (It doesn't include the Add in the cooking sake and soup stock powder. Pour your soup into the bowls, making sure the soup is hot. Add in the cooked noodles. Depending on the kind of soup stock powder you use the sodium content will differ. If you want to make this dish ahead of time, the soup will last 2-3 days in the fridge.

Gentle, easy-to-digest components In contrast, traditional Japanese-style meals tend to balance: Warm soups support you. → Book Your Free Discovery Call MIWA’s Recommendations - My e-cookbooks available with vegan

<CHINESE CABBAGE SESAME SALAD/ 白菜の胡麻サラダ> ▶vegan ＜Yield> 4 servings <Prep time> 10 minutes <Cook time> 0 minutes <Ingredients> 300g chinese cabbage 1/2 tsp salt Dressing 1 tsp soy sauce 1 tbsp mayo/ vegan