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＜Yield> 1 servings 8mins 10 mins Soup 1 cup leftover miso soup 1 tbsp Mirin 1 cup (200ml) water 1/2 cup (100ml) unsweetened soy milk 1 tsp yellow miso 1 tsp soy sauce(Optional) black pepper ( as much as you want) ½ tsp Toasted sesame oil 1 serving Ramen noodle Topping ( Not optional) ½ cup 50g Chopped cabbage ½ cup 50g sliced carrot ½ cup 50g sliced onion ½ tsp grated garlic 1 tbsp shio koji/ ¼ tsp salt 1 tbsp canned corn 1 tbsp chopped spring onion 1.(Make soup)Into the leftover miso soup, add mirin and water. Once it comes to a boil, reduce the heat to low. Add soy milk and dissolve miso paste. Make sure not to boil the soup. Feel free to adjust the taste by adding soy sauce or miso paste at this point. Off the heat and set it aside. 2. (Topping) Chop cabbage into big bite size pieces. Thinly slice onion and carrot. Grate garlic. To the pan, add 1 tsp of oil along with cabbage, carrot, onion and grated garlic all at once. Cook it on high for 2 mins. Add shiokoji/ salt , then cook for another 2mins. 3. Cook noodles according to the package instructions. Drain the water. 4. To the bowl, ladle your soup. ( Make sure it’s piping hot). Add noodles and toppings along with corn, chopped spring onion, black pepper and toasted sesame oil. ※Watch more on YouTube! 1. Try not to boil the soup after adding soy milk and miso paste. 2.Depending on the miso soup, you might want to add more or less miso paste. Feel free to adjust the taste to your liking. Feel free to scale up the portions but don’t forget to do the taste test. 3.I prefer to cook the noodles at the end when the soup is ready. Keep it slightly undercooked. 4. Corn is MUST-HAVE in my kid's opinion! ^^ It's the best to eat right after it’s served. 2023/02/04 MIWA

▶VEGAN ＜Yield> 4 servings 10 minutes 10 minutes 3 bulbs garlic 5 tbsp oil( olive oil/ any neutral oil) ½ tsp salt 1. Remove the skin of garlic then mince them. 2. Into the pan, add oil, garlic and salt. Keep the low- medium heat. Try not to burn. Keep it moving. Cook it for 10 mins. Remove it from the heat and let it cool down. 3. Transfer it to a container. ※Watch more on YouTube! 1. Use them into pasta, soup and salad dressing. SHRIMP TOMATO LETTIL SOUP VEGAN NEAPOLITAN PASTA Store in an air-tight container in the fridge for up to 9 days and a month in the freezer. 2022/1/28 MIWA

▶VEGAN ＜Yield> 2 servings 7 minutes (does not include soaking time) 70 minutes ½ cup (80g) dried sushi rice 50g red beans/ azuki 1.3L water ( See how much you need in each steps☟） ¼ tsp salt 1 tsp soy sauce 1. Rinse the rice and soak it for 30mins. Drain the water and set it aside. 2. Rinse the dried azuki red beans. In a pot add in the rinsed azuki beans and 250ml of water. Once it comes to a boil, lower the heat to medium and cook for 2 minutes. Drain the azuki beans and discard the water. In the same pot, add back in the azuki beans along with 600ml of water. Cook it over medium heat for 20 minutes. Once the azuki beans are cooked, separate the azuki beans from the liquid. Reserve the liquid for later. 3. In a measuring cup add in the reserved red bean liquid from step 2 and fill with additional water until you reach 800ml in total. 4. In a large pot, add in the rice and 800ml of the reserved azuki bean liquid + water from step 3. Add the cooked red beans on top. Once it comes to a boil, stir the mixture once from the bottom to the top. Reduce the heat to a simmer and cook for 30-35 minutes with the lid partially covered. Stir it occasionally to prevent burning. 5. Once the rice are cooked, season it with salt and soysauce to your liking. Serve it to the bowl and ready to enjoy. ※Watch more on YouTube! 1. 1cup = 250ml 2. The rice will triple in size when it’s cooked. Make sure to use a large enough pot. 3. On step2, the azuki beans should be cooked but still quite firm at this point. Store in an air-tight container in the fridge for up to 5 days. 2022/1/14 MIWA

▶VEGAN ＜Yield> 2 servings 10 minutes (does not include soaking time) 40 minutes 1L water, divided ½ cup (80g) dried sushi rice 1 cup,seven herbs , chopped Seri (せり) / Water dropwort or Japanese parsley Nazuna (なずな・ぺんぺん草) / Shepherd’s Purse Gogyo (ごぎょう) / Cudweed Hakobera (はこべら) / Chickweed Hotokenoza (ほとけのざ) / Nipplewort Suzuna (すずな・かぶ) / Turnip Suzushiro (すずしろ・大根) / Daikon radish Sauce ½ cup ,green onion, chopped 1 tbsp soy sauce 1/2 tbsp toasted sesame oil zest of Yuzu (optional) Optional Toppings 1. bonito flakes and Soy sauce (omit this for vegan option) 2. pickled plum 3. seasoned kombu 1. Rinse the rice a few times and then soak the rice in 400ml water for 1 hour. After soaking, drain the water. Transfer to the rice to a pot and then add 600ml water. Once it comes to a boil, stir the mixture once from the bottom to the top. Reduce the heat to a simmer and cook for 35 minutes with the lid partially covered. Stir it occasionally to prevent burning. 2. Thinly slice Suzuna and Suzushiro. Chop the rest of herbs into small pieces. 3. Mix soysauce, toasted sesame oil and the zest of yuzu.Chop spring onion into small pieces then combine with sauce. 4. 5 mins before the rice is cooked completely, add sliced suzuna and suzushiro. (Splash some water if it’s needed) . Once the rice is cooked, add all herbs you prepared in Step2, and stir it once. Serve the porridge in a bowl and enjoy with the sauce and your favorite toppings. ※Watch more on YouTube! 1. Use any herbs you have available. 2. The rice will triple in size when it’s cooked. Make sure to use a large enough pot. 3. The rice to water cooking ratio is 1:7. Feel free to scale up or down the portion by keeping this ratio. 4. If water is reduced quicker than the rice is cooked, feel free to splash some water. Store in an air-tight container in the fridge for up to 5 days. 2022/1/14 MIWA

▶VEGAN ＜Yield> 2 servings 6 mins 20 mins 3 cups (200g) chopped, Chinese cabbage/ Napa cabbage ½ cup (150g) potato, diced 2 cups (300g) onion, diced ½ cup (50g) shimeji mushrooms ½ cup (80g) leeks, sliced ½ cup canned beans, rinsed and drained Seasonings 300ml water 1 tbsp shio koji / ¼ tsp salt 1 tbsp soup stock powder/ bouillon cube ½-1 tbsp miso paste 1 cup (200ml) soy milk 1 tsp potato starch/ rice flour/ corn starch black pepper (as much or little as you like) 1. Chop all the vegetables into small bite sized pieces. The smaller they are, the faster they cook. 2. To a pot, add in all the vegetables at once along with shio koji OR salt. Cook over high heat and stir a couple times. Once you see liquid starting to seep out from the vegetables, lower the heat and cover with a lid. Steam it for 15 mins until all the vegetables have wilted. 3. Add in the water, soup stock powder and cooked beans. Once the beans and soup has warmed, dissolve in the miso paste. Thicken it with a mixture of soy milk and dissolved potato starch. Once the soup has thickened, remove it from heat and transfer it to your bowls. Enjoy it with black pepper. ※Watch more on YouTube! 1. If the soup consistency is too thick then add in more soy milk or water to reach your desired consistency. 2. I highly recommend adding in root vegetables like carrots and sweet potatoes. You can add any kind of vegetables you like into this soup. 3. Always make sure to adjust the taste with salt and pepper before serving it. I like to sprinkle on a bit of garlic salt for extra flavor. Store the soup in an air-tight container in the fridge for up to 5 days. 2022/12/27 MIWA

▶vegan ＜Yield> 2 servings 15 mins 0 mins 1 cup (100g) carrot, sliced ½ cup (50g) celery, sliced 80g dried glass noodles ½ cup (50g) any fresh herbs Dressing 2½ tablespoons rice vinegar 2 tablespoons toasted sesame seeds 2 tablespoons soy sauce 1½ tablespoons toasted sesame oil 1 tablespoon honey or sugar ½ tsp grated garlic (optional) ½ tsp chili oil (optional) 1.Thinly slice the carrots and celery. Sprinkle with some salt (¼ tsp) and give them a massage. Let the salted carrots and celery sit for 5 mins to draw out the moisture. When liquid starts to seep out, squeeze the vegetables and set them aside. 2. Rehydrate the glass noodles according to their package instructions. Once rehydrated; drain the noodles, squeeze the water tightly and then set them aside. 3. Grind the toasted sesame seeds then mix in all the dressing components listed above. 4. Toss together the carrots, celery (step 1), glass noodles (step 2) and dressing (step 3) in one bowl just before serving. ※Watch more on YouTube! 1. Remove as much excess water as possible in steps 1 and 2 to keep the salad fresh longer. 2. Make sure to toast your sesame seeds before grinding them to boost the flavor. 3. The dressing will last 3 days in the fridge. Make sure to combine all the components just before serving it. Store all the components separately (steps 1, 2 and 3) in an airtight container for 3 days in the fridge. JAPANESE COOKING STARTER KIT & FERMENTED FOODS ARE AVAILABLE NOW! ONLY until December 13th! Discover shio koji, mirin, soy sauce, dashi, and natto koji paste. Everything is vegan and I use them everyday! 2022/12/03 MIWA

▶VEGAN ＜Yield> 4 servings 10 mins 5 mins Dipping sauce 1 leek (100g) 1-2 cloves garlic, chopped 2½ tablespoons yellow miso 2 tablespoons mirin 1½ tablespoons toasted sesame oil, divided 1 tablespoon sugar 1 teaspoon soy sauce 2 tbsp mayonnaise Your choice of vegetables cucumber paprika/red pepper celery carrot 1. Chop the leek finely. Heat 1 tablespoon of toasted sesame oil in a pan followed by the chopped garlic. When the garlic has become fragrant, add in the leeks. Continue to cook until the leeks are lightly browned. 2. Add in the miso paste, sugar, mirin, and soy sauce. Cook them for 2 minutes over low heat. Remove from heat. Mix in the remaining toasted sesame oil. Combine everything together. 3. Once it cools down, mix with mayonnaise. Chop your choice of vegetables. Dip them into the sauce and enjoy. ※Watch more on YouTube! ・I’m using yellow miso paste. Any kind of miso will work in this recipe, but each type and brand of miso has a different sodium content. If yours tastes too salty then please add in some mirin to balance it out in step 2. ・You can opt for greek yogurt in place of mayonnaise. Make sure to drain the water from the yogurt as much as possible before combining it with the miso sauce. Store the dipping sauce in an airtight container for 3 days in the fridge. JAPANESE COOKING STARTER KIT & FERMENTED FOODS ARE AVAILABLE NOW! ONLY until December 13th! Discover shio koji, mirin, soy sauce, dashi, and natto koji paste. Everything is vegan and I use them everyday！ 2022/11/27 MIWA

▶vegan ＜Yield> 1 serving 6 mins (It doesn't include the time to soak the kombu and dried shiitake mushrooms) 8 mins Ramen Broth 600ml water 4 pieces dried shiitake mushroom 10cm kombu 1 tbsp cooking sake 1 tsp soup stock powder/ bouillon cube 1 tsp shio koji/ ⅛ tsp salt 1 tsp soy sauce 1 tsp toasted sesame oil ½ tsp grated ginger ¼ tsp grated garlic Noodles 1 serving (100g) ramen, rice or udon noodles Toppings ½ cup beans sprouts (80g) ½ cup spinach (50g) 1 tbsp chopped green onions ½ sheet nori seaweed 1 tsp toasted sesame seeds 1. Soak the kombu and dried shiitake mushrooms in water. Let them sit in the fridge overnight. When the shiitake mushrooms are fully hydrated, remove them from the broth but keep the kombu in. 2. To a pot add in the kombu shiitake broth (step 1) and cook over high heat. Just before it comes to a boil, remove the kombu from the pot. Add in the cooking sake and soup stock powder. Once the broth comes to a boil remove from heat then add in the shio koji, soy sauce, grated garlic and grated ginger. 3. Cook the ramen noodles according to their package instructions. Prepare your favorite toppings. 4. Pour your soup into the bowls, making sure the soup is hot. Add in the cooked noodles. Drizzle on some toasted sesame oil. Garnish with your favorite toppings. ※Watch more on YouTube! 1. Depending on the kind of soup stock powder you use the sodium content will differ. Feel free to adjust the taste by adding more or less soy sauce at the end. 2. If you want to make this dish ahead of time, the soup will last 2-3 days in the fridge. The noodles should be cooked just before serving. 3. Feel free to add in whatever you like as toppings. Keep the soup, noodles and topping separately in air-tight containers in the fridge for 3 days. 2022/11/19 MIWA

▶vegan ＜Yield> 2 servings 8 mins 20 mins 200g (2 servings) frozen udon noodles 40g/ 2 tbsp lotus root, grated (optional) 1 large (200g) onion, thinly sliced 4 pieces shiitake mushroom, thinly sliced 2 pieces fried tofu 2 cloves garlic, minced 3 cups sliced (500g) Napa cabbage 1 cup (100g) leeks, thinly sliced 1 cup (100g) spinach* see Miwa's tips ½ cup (100g) carrots, thinly sliced 1 ½ tbsp toasted sesame seeds green onions, for garnish Soup 600ml water 3 tbsp cooking sake 2 tbsp miso 2 tbsp mirin 1 tbsp -1 ½ tbsp soy sauce 1 tsp soup stock powder 1: Thinly slice the onion, leeks, carrots, and shiitake mushrooms. Set aside. Chop the Napa cabbage into bite size pieces. Remove excess oil from the fried tofu by pressing them with a piece of paper towel then cut them into strips. Mince the garlic. Grind the toasted sesame seeds. 2: To a pot, add all the vegetables you just chopped (step 1), and 200ml water, mirin, cooking sake and soup stock powder. Bring it to a boil over high heat. Once it comes to a boil, cover with a lid and cook it on low for 15 mins. 3: Open the lid then add in the fried tofu, frozen udon noodles, spinach and grated lotus root. Add the remaining water. Just before it comes back to a boil, remove from heat. Dissolve in the miso paste and add in the soy sauce. Serve the udon soup in a bowl with the ground toasted sesame seeds and chopped green onions. ※Watch more on YouTube! 1: Feel free to splash in more water if it's needed but try not to add too much because the flavor will be diluted. 2: Feel free to adjust the taste by adding more miso and soy sauce. 3: The more sesame seeds, the better! Don’t forget to toast them before grinding to bring out the flavor. 4: Japanese seven spice mix and yuzu kosho would be perfect seasonings for this! 5: If using baby spinach, then add it directly into the soup but if you are using Asian spinach, then please blanch the spinach before adding. Store the noodles and soup separately in an airtight container for 2 days in the fridge. JAPANESE COOKING STARTER KIT & FERMENTED FOODS ARE AVAILABLE NOW! ONLY until December 13th! Discover shiokoji, mirin, soy sauce, dashi, and natto koji paste. Everything is vegan and I use them everyday！ 2022/11/12 MIWA

< VEGAN HOT POT/ 野菜鍋> ▶vegan ＜Yield> 4 servings 8 mins (doesn't include the time it takes to soak the kombu and dried shiitake mushrooms) 25-30 mins 6 cups (700g) chopped napa cabbage 1 cup (200g) sliced daikon radish 1 cup (100g) sliced carrot 2 cups (200g) enoki mushrooms 1 cup (100g) sliced leek 2 sheets fried tofu/ aburaage 1 cup (100g) spinach 1 pack (200g) tofu 6 pieces frozen gyoza (optional) Soup 4 pieces dried shiitake mushrooms 10cm ×5cm kombu (10g) 1L water 130ml sake 2 tbsp soy sauce 130ml mirin ½ tsp salt Sauce 3 tbsp grated daikon radish + ½ tsp chili paste ponzu/ soy sauce yuzu kosho 1. Soak the kombu and dried shiitake mushrooms overnight in the fridge. When the shiitake mushrooms are fully hydrated, remove them from the broth leaving the kombu. 2. Chop the Napa cabbage into a big bite sized pieces. Slice the carrot, daikon radish, and leeks into about 1cm thick pieces. Cut off the stem of the enoki mushrooms and tear them by hand. Remove the stems of the dried shiitake mushrooms (Step 1) and thinly slice the caps. 3. To the pot, add the toasted sesame oil. Next add in the Napa cabbage and cook it until it’s wilted. Add in the kombu shiitake stock (Step1), salt, cooking sake, and mirin. Just before it comes to a boil, remove the kombu. Add in the rest of the vegetables (Step 2). Cover with a lid and cook over medium low heat until the vegetables are done, approximately 15-20 mins. 4. Grate the daikon radish and mix with the chili paste (optional). 5. Remove the excess oil from the fried tofu by pressing it with a kitchen towel. Cut the fried tofu into thin strips. Cut the packaged tofu into big bite sized pieces. 6. Open the lid and add in the fried tofu, tofu, spinach and frozen gyoza. Adjust the taste with soy sauce. Once the gyoza are cooked, remove from heat. Enjoy with the sauce listed above. ※Watch more on YouTube! 1. Add in the soy sauce at the very end to retain the flavor. 2. This soup is lightly seasoned because it's supposed to be enjoyed with the sauce. Feel free to add in more soy sauce or salt if you like. 3. Once you have eaten all the yummy ingredients, add in some leftover rice followed by chopped green onions, nori seaweed and toasted sesame seeds to make a delicious rice porridge. You can learn more by watching my Youtube video. Keep them in an air-tight container in the fridge for 2 days, but it's better to eat it in one 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/10/29 MIWA

▶Vegan ＜Yield> 4 servings 7 mins 30 mins 3 cups chopped (500g) kabocha squash 1 large onion (300g) ½ cup chopped celery stalk (80g) 1 cup shimeji mushrooms ( any type of mushroom is ok) 1 tbsp high heat oil 1 tbsp shio koji / 1/4 tsp salt 1 cup water 1 cup soy milk 1 ½ tsp yellow miso 1 tbsp butter / vegan butter salt and pepper (optional to adjust the taste) 1. Dice the kabocha squash into bite sized pieces ( ½ inch cube). Thinly slice the onion and the celery stalk. Trim off the stem of the shimeji mushroom and tear them by hand. 2. Heat oil in a pan over medium heat. Add all the vegetables ( step 1) and shio koji Or salt. Once the vegetables start to sweat, cover with a lid and reduce the heat to low. Steam for about 15-20 min or until the kabocha is fully cooked. Splash in some water if it’s needed during the steaming process. 3. Add in the water. Blend with an immersion blender until it’s creamy. Add in the soy milk. Mix the miso paste with 2 tbsp of liquid from the pot in a small bowl, then add it back into the soup. Drop in the butter and let it melt completely. Season with salt and pepper to your liking. Now it's ready to be enjoyed. ※Watch more on YouTube! 1. I recommend making the soup as smooth as possible when you blend it. 2. Use any type of milk you have on hand. 3. Make sure to dissolve the miso paste completely before adding it into the soup to prevent salty lumps in your soup. Store the soup in an air-tight container in the fridge for 5 days or in the freezer for 3 weeks. - 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese artisan! 2022/10/15 MIWA

< ONE POT NORI BROCCOLI PASTA/ ブロッコリーと海苔のワンポットパスタ> ＜Yield> 2 servings 7 mins 9-12 mins ( It depends on the type of pasta you use) 2 servings spaghetti (200g) 10 pieces (100g) small shrimp, deshelled and deveined 3 cups (200g) broccoli 3 sheets nori seaweed, torn into pieces 4 cloves garlic ½ tsp chili flakes Sauce 600ml water ½ tsp salt 1 ½ - 2 tbsp soy sauce 1 ½ tbsp olive oil Toppings ½ tsp black pepper 1. Mince garlic. Cut broccoli florets into small pieces. Peel or cut the outer tough layer of the broccoli stem then thinly slice the inside part. 2. To a pan, heat the olive oil followed by minced garlic and chili flakes. Let the aroma bloom over small heat for 1 min. Next, add water, salt, nori seaweed, broccoli and raw pasta. Cook according to the pasta's package instructions. Close the lid for the first 4 mins. After 4 mins, open the lid to evaporate the excess liquid. 3. 4 mins before the pasta is cooked, add in the shrimp. Continue to cook until the pasta is cooked to your liking. Mash the broccoli with a spatula. Remove from heat and adjust the taste with soy sauce if it’s needed. Transfer to a plate and add black pepper if you like. ※Watch more on YouTube! 1. If the pasta is not cooked, feel free to splash in some water and continue to cook for an additional 1-2 mins. 2. The broccoli needs to be cooked for more than 8 mins. 3. Try not to overcook your shrimp. 4. The pasta tends to stick together especially for the first 3-4 mins. To prevent this from happening, keep it moving. 5. If you are vegan, feel free to skip the shrimp and instead add tofu or your choice of protein. Store 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 a very sharp quality knife, I highly recommend this handmade Japanese knife made by an 80 years old Japanese artisan! 2022/10/01 MIWA