Posts Tagged ‘noodles’

Miso soup with many ingredients

May 13, 2009

For some reason, I can’t remember now, I had an urge to make miso soup. So I went to my local Asian grocer, got the miso paste and firm tofu, but then I though, I want it to be a bit more substantial then just soup with tofu. So I got some flat rice noodles as well, but then I spied in the refrigerated section: Enoki mushrooms! I have always always wanted to try these & now was my chance. But would my miso soup be too crowded? I will risk it, I thought.

Mushrooms pack

The mushrooms were growing on what looked like a compressed block of shredded wood. Rather cool! I opened the pack & had a little taste: they were very mild, yet firm & buttery. Delicious!


Taking photos of white things is so hard!

So, for the recipe, I prepared everything before starting the soup.

You will need:

Half a block of firm tofu, cut into half-inch cubes

2-3 tablespoons of miso paste (according to taste)

1 scallion, sliced into rings

The optional ingredients:

Enoki mushrooms

Pre-warmed noodles

Method (probably not very authentically prepared but it turned out great):

Heat up some water in a saucepan (depending on how many servings you want). Take miso paste & disolve in the water just before it reaches boiling point. Add pre-warmed noodles (I just poured some boiling water over mine), tofu and mushrooms, and simmer for a few minutes until everything is heated through. Serve into large bowls, sprinkle with the sliced scallion & enjoy 🙂


As you can see I opted for more solid ingredients then soup!! But it was delicious and I will definitely make it again. Might just go for the simpler version next time, accompanied by some plain rice as a “diet dinner’ or something!

Crayfish Laksa

January 23, 2009

I haven’t done a proper cooking post in aaaaaages, and I have been looking for something awesome to make since the exitement of Christmas is over. My neighbour surprised me today with a whole crayfish, fresh off the boat today and she even cooked it for me. How exciting! I haven’t had cray in years. I rang my dad & told him and he said we can have a nice cray salad tonight for dinner. But I couldn’t help but thinking that was a bit boring for this literally-once-a-year opportunity. So I did a bit of internet surfing & found a few recipes for seafood laksa, and I thought what if I just use the cray meat, and added some more veggies to make the soup more substantial? What a great idea 🙂


So I took a trip to the supermarket to pick up my supplies. I decided to use a bottled laksa paste because I was so unprepared and runing out of time. I picked up some snow peas, baby corn, a bottle each of ginger & garlic purees, fresh coriander, bean shoots, a stick of lemon grass and some fresh hokkien noodles and I was all set. On a side note, can I just say how much better supermarkets are then they used to be?? Several years ago you would have never found lemongrass, baby bok choi, rhubarb, sugersnap peas, black tomatoes or shiitake mushrooms. For a town that doesn’t really have farmer’s markets or greengrocer’s, this is so encouraging to me! I never really looked that hard at all the veggies before but I did today, and I was getting ideas on how I can use them all. But, I better just concentrate on the laksa for now.


You will need:

1 large crayfish, shelled and pulled into chunks (or any seafood of your choice)

1 jar laksa paste (or make your own if you have time)

Vegetables of choice (bean shoots are traditional I believe, so I used those, and carrots, snowpeas & baby corn)

Fresh coriander, roughly chopped

1 Fresh red chili if desired, finely chopped

1 stick of lemongrass, cut into rings

1 onion, sliced

1 teaspoon each of crushed ginger & garlic

270mL coconut milk

270mL coconut cream

Hokkien noodles


I just made up my method for this recipe, so I apologize if it’s not all that traditional! In a medium pot, heat a little oil & fry the onions until tender. Add the laksa paste, and fry until fragrant. Add coconut milk & coconut cream, adding some water if it’s too thick. Bring to boil. Add the cray meat & vegetebles (but not the bean shoots), garlic, ginger & lemongrass, & salt & pepper to taste. Simmer until vegetables are tender. Meanwhile, prepare the hokkien according to the manufacturer’s directions. I always thought you just cooked the noodles with the soup but apparently not. When the soup is ready, strain the noodles & place in the soup bowls first. Add a handful of the bean shoots, and ladle the soup over them, with some of the cray & veggies. Sprinkle a generous serving of the coriander, breathe in the fragrance and enjoy the meal 🙂