spicy

Easy Miso Ramen Soup

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It’s been getting a bit makariri the last few nights so I decided to have a go at a hot and spicy noodle soup.  Pak choi came in our Ooooby box this week (post on this veggie box delivery initiative to follow) but I am really keen to try this with some watercress and puha as a substitute (need to go on a foraging mission this weekend!).  This recipe is enough for two hungry pakeke!

Kīnaki:

Broth

  • 2 tsp sesame or vegetable oil
  • 2 tsp minced garlic
  • 1 spring onion, diced
  • 1 tsp minced ginger
  • 5 cups vegetable stock
  • 2 Tbsp miso paste
  • 1 red chilli sliced in half lengthways, seeds removed (I put this in whole to flavour the broth and then take it out before serving) – optional

Soup ingredients

  • Ramen noodles (I used 1.5 bundles of these ones)
  • 6 button mushrooms, thinly sliced
  • 2 small bunches of pak choi (I chop the stem into chunks and put the leaves in whole)
  • 1/2 block firm tofu
  • 1 spring onions, diced
  • some toasted sesame seeds and chilli flakes for serving (you could also add some fresh bean sprouts)

Huarahi:

Heat the sesame oil in a large saucepan and add the minced garlic, ginger, and 1 diced spring onion.  Fry these until slightly brown and then add the vegetable stock.  Add the whole chilli to the stock and simmer.

Ladle a cup or so of the broth into a pyrex jug or bowl.  Add in the miso and then whisk until it has broken up and dissolved.  Return this mixture to the broth.

Remove the chilli.  Add the ramen noodles, the mushrooms, the tofu and some of the pak choi.  Cook until the noodles are ready.

Serve in deep bowls with the rest of the pak choi added at the last minute.  Top with the spring onions, toasted sesame seeds and chilli flakes.

 

 

 

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Satay Tofu and Sesame Rice

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This is another dish we regularly make in our whare because it’s tasty and easy.  Sometimes I stir fry some green beans in a bit of sesame oil with garlic, crushed peanuts, a little soy sauce and some chilli flakes and serve this on the side, or I serve it with some steamed broccoli or other veg.

Kīnaki: Serves 4 (if you serve it with some veggies, more like 2 if you are just doing the tofu)

  • 1 x block of firm tofu, with excess moisture squeezed out (I use a bit of muslin cloth, wrap the tofu up and then place a heavy chopping board or recipe books on top to draw it out)
  • 1 clove minced garlic
  • 1/2 teaspoon minced ginger
  • 1 x spring onion thinly chopped
  • Toasted sesame seeds (optional – for garnish)
  • Rice – 1/2 cup dry rice per person

For sauce:

  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons peanut butter (can use crunchy or smooth)
  • 1 tablespoon agave or maple syrup
  • 2 tablespoons hot water
  • 1 tablespoon sriracha sauce

Huarahi:

Cook the rice in your preferred method.  While the rice is cooking, remove the excess moisture from the tofu.  You could also toast a few tablespoons of sesame seeds and set these aside if using.

Prepare the satay sauce by combining all ingredients and mixing together thoroughly with a fork.

Cut up the tofu into cubes.  Heat a little oil in a medium-sized pan and fry the garlic and ginger, turn down the heat slightly.  Add the tofu and brown on all sides.  Pour the sauce over the top and stir so that all of the tofu is coated.  The sauce will thicken up.  Continue stirring until it is heated right through.

Serve tofu on rice and garnish with spring onions and toasted sesame seeds.

 

 

Spicy Tomato & Sesame Sushi

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Sushi is on regular rotation in our whare – we all love it.  I usually just use some Fry’s meat-less schnitzel along with a couple of other fillings – carrots, cucumber, capsicum, lettuce, toasted seseame seeds, spring onions, avocado etc.  But I recently came across this recipe and it is really great.  I’ve made a few adjustments

Kīnaki (makes about 4 rolls)

For tomato filling

  • 3-4 large tomatoes
  • tbsp soy sauce 
  • 1/2 tsp minced ginger
  • 1/2 – 3/4 tbsp sriracha (depending on how spicy you want it)
  • 1/2 tbsp sesame oil
  • 2 tsp kelp seasoning (not essential – just adds a bit of extra flavour if you’ve got it)

For sushi rolls

  • 1.5 cups sushi rice
  • 2.5 cups water
  • Sushi seasoning (either the packet powder or the sushi vinegar)
  • Your choice of additional fillings – we usually use carrot, cucumber, and some eggless sushi mayo with a few spring onions mixed in – you can spread this on beside your fillings.  Toasted sesame seeds are also great.)

Huarahi:

  • Boil some water.  While you’re waiting, cut a shallow “x” shape into the top and bottom of each of the tomatoes (this will help remove the skin later).  Once the water has boiled, place the tomatoes in a heat-proof bowl or jug and pour the boiling water over them.  Leave them for about 10 minutes.
  • While you are waiting, put the sushi rice on to cook.  Once done, leave the rice cool (you can speed up the process by sitting your dish in a shallow bath of cold water, or tip the rice out into an oven pan and spread it out so it cools faster).  Season with your sushi powder or sushi vinegar.
  • After 10 minutes, pour the hot water off the tomatoes and then cover with cold water.  After a minute or so, when they have cooled sufficiently, peel the skins off (they should be coming away slightly where you cut them).
  • Cut the tomatoes in half and remove the seeds and liquid from the inside.  Cut up the remaining flesh and place in a bowl.
  • Add the soy sauce, minced ginger, sriracha, sesame oil and kelp seasoning to the tomatoes and mix well until all the pieces are coated.
  • Make your sushi rolls – spoon on a row of the tomato filling with your other chosen additions.  In this version, I used carrot, cucumber, and yellow capsicum.

Note: I haven’t tried it, but I’m guessing you could omit the sriracha altogether and still have a great savoury tomato filling without the spice if you aren’t keen on spicy kai.  Keen to hear if anyone gives this a go.

 

Phở

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This is a really tasty version of phở – Vietnamese noodle soup.  You can mix up the toppings that you use, depending on what’s cheap or what you have growing at your whare – you don’t need to use everything I’ve listed (i.e. it looks like you need heaps but really you can make it as simple or as complicated as you want).  Leave out the chilli if you’d rather have a savoury soup than a spicy one.  Some nice substitutions are: lightly stir-fried or steamed green beans, broccoli or cauliflower, or oyster mushrooms instead of the button variety.

Kīnaki (serves 4)

For stock

  • 1 x onion
  • 2 x garlic cloves (or a teaspoon of crushed garlic)
  • 4 thin slices of fresh ginger (or a teaspoon of crushed ginger)
  • 9 cups of vegetable stock (or 8 cups of water and 4 teaspoons of vegetable bullion)
  • 4 x cloves
  • 1 x stick of cinnamon (or 1 teaspoon of ground cinnamon)
  • 1 x star anise
  • 1 x fresh red chilli, diced

Noodles & toppings

  • 2 x tablespoons chopped mint
  • 2 x tablespoons chopped coriander
  • 2 x sliced spring onions (you can cut these on the diagonal to look flash…)
  • 2 x handful of bean sprouts
  • 1 x packet of firm tofu, drained and cut into slices.
  • 8 or so white button mushrooms
  • 1 x small bunch of pak choy
  • Crushed peanuts or cashews
  • Rice noodles

Huarahi

To make the broth, add the stock, garlic, ginger, cloves, cinnamon, chilli and star anise to a large pot.  Roughly chop the onion and add this to the mix.  Bring it to the boil and then turn down the heat and let it simmer away.  Set a timer for 15 minutes.

While the broth is cooking, prepare the noodles and the fresh ingredients.

I usually use white vermicelli noodles – to prepare these they just need to be soaked in cold water for a few minutes.  Drain them and then place a handful of noodles into each bowl you are using to serve your phở.

Cut up the pak choy – I like to cut a few slices off the stalk as those are nice and crunchy, and then cut the rest of it lengthways into a couple of long, green bits from each leaf.  Set these aside.

Heat a little sesame oil in a large pan to cook the tofu (if you want you can add a little garlic and freshly grated ginger to season the tofu a little).  Add the tofu slices and cook until brown on all sides.  Remove the tofu from the pan and set aside.  Return the pan to the stove, add a little more sesame oil and fry the mushrooms.  Once tender, remove these from the pan also and set aside.

Once the 15 minute timer goes off, add the pak choy to your stock and set the timer for another 5 minutes.

Now prepare the bowls for serving. Place some bean sprouts on top of the noodles.  Add a few slices of tofu and some mushrooms to each bowl.  Once the timer goes off, ladle some of the soup into each bowl (avoiding the large chunks of onion, star anise etc.  Make sure you get a few slices of the pak choy though.)

Top each bowl with some spring onions, some mint and coriander, a sprinkle of the crushed nuts (and add a little sriracha if you like it spicy).