Mushroom and Asparagus Udon Noodles

• Ingredients
  • 2 dried shiitake mushrooms
  • 2 cups boiling water
  • 1 tbsp soy sauce
  • 1 tsp mirin
  • pinch of salt
  • 1 tsp groundnut (peanut) oil
  • udon noodles for two
  • 2 large open cap mushrooms (field or portobello are fine)
  • 125g asparagus tips
  • 1 small onion, halved and sliced
  • toasted sesame seeds
  • chives and/or spring onions
  • pickled ginger, sliced into thin lengths

• Directions/Method
  1. Place the dried shiitake mushrooms in a small saucepan over low heat. Pour the boiling water over and leave for 20-30 minutes. Remove the mushrooms, pressing as much liquid out as possible, and set aside to cool for a few minutes. Once cooled, trim the stem off, slice the caps, and place them back in the broth. Add the soy sauce, mirin, and salt.
  2. Prepare your noodles per the package instructions.
  3. Heat a wok to a high temperature and add the oil. Stir fry the onion and asparagus for 3-4 minutes. I tend to steam the fresh mushroom, but if you’d rather omit this step you can chuck them in the wok, too.
  4. To serve, place the noodles on a plate with a curved lip, or in a bowl, alongside the steamed mushrooms and stir fried vegetables. Pour the dashi broth over the noodles and garnish with slivers of pickled ginger, toasted sesame seeds, and spring onions or chives. Sprinkle with a little bit of sesame oil for added flavour.

Sesame Tahini Miso Salad Dressing

• Ingredients
  • 1 tbsp white miso
  • 1 tbsp soya yoghurt
  • 1 tbsp medium sherry
  • 1 tbsp veg worcestershire
  • 1 tsp dark miso
  • 1 tsp tahini
  • 1 tsp maple syrup
  • Sesame seeds, to garnish (optional)

• Directions/Method
  1. Blend or mix all ingredients thoroughly, either by hand or in a small blender or spice mill. Serve on a crunchy green salad, tossing in some toasted sesame seeds for extra nom factor.

Vegan Japanese Yuba Maki

• Ingredients
  • Several sheets of yuba
  • A small clump of cooked noodles (rice, soba, something thin)
  • 1 julienned carrot
  • Spring onion, cut lengthways into 2 inch strips
  • Miso paste (light and dark)
  • Pickled ginger, slivered
  • Peanut oil to deep fry

• Directions/Method
  1. First prepare all of your filling ingredients. Julienne your vegetables and make sure your noodles are cooked. Keep the ingredients together on a plate or cutting board so you can easily put the rolls together.
  2. Heat the oil to a medium-hot temperature. A wok with a tempura rack is an ideal vessel. Don’t heat the oil so hot as to let it smoke. If it begins to smoke, turn it down a notch.
  3. You can make the rolls in multiple ways, either with triangular, circular, square, or rectangular sheets of yuba. Google up how to roll a spring roll for methods (yes, I’m lazy, and there are so many tutorials already).
  4. Spead a small amount of miso on the roll before adding a small handful (enough to cover just the palm of your hand) of vegetables, and roll ‘em up.
  5. Using one (or a few- they stick) strands of noodle, carefully wrap around the maki. This doesn’t have to be perfect, and if you can’t knot it then that’s okay too. Once you plop them in the oil, everything will bind.
  6. Deep fry for 2-3 minutes, or until just brown and crispy. Drain on a tempura rack or on paper towels and serve hot with soy sauce or your favourite Japanese style condiment.

Vegan Aburga-Age Pizza Pockets with Coriander Tomato

• Ingredients
  • 2 rectangular pieces abura age
  • 1 tsp olive oil
  • 1 clove garlic
  • 1/4 tsp ground coriander
  • 2 small-ish tomatoes, chopped
  • 1/4 tsp turmeric
  • Pinch of ground chili
  • Salt to taste
  • Pinch of sugar
  • Vegan cheese
  • 2 pieces age, sliced in half
  • Fresh basil, herbs (optional)

• Directions/Method
  1. If using pre-packaged age pouches from the store, refresh them and get rid of added oil by washing them in boiling water before use. Press them with a towel to get as much liquid out as possible, but a little is still okay.
  2. Preheat your oven grill to a medium-high setting.
  3. To make the sauce heat the oil in a pan over medium heat and fry the garlic, chili, and coriander for 30 seconds to one minute. Don’t let the garlic brown.
  4. Add the tomatoes and turmeric, plus salt to taste and a pinch of sugar. Mix completely and leave to simmer for 2-3 minutes before removing from the heat.
  5. Cut the age packets in half and open up the pouches gently. Put 1-2 teaspoons of sauce in each, followed by a slice or 12 of vegan cheese. Add some fresh herbs too, if you’d like. My preference is basil.
  6. Place under the grill for a few minutes before flipping and grilling on the opposite side. The age should be slightly crispy and browned, but so long as it’s hot it’ll taste good anyway!

Coconut Rice with Lemon-Agave Stir-Fry

• Ingredients
  • 150g brown rice
  • 3/4 C vegetable stock
  • 1/2 C coconut milk
  • 250g sweet potato, cut into chips + 1 tbsp oil
  • 125g broccoli heads
  • 100g courgette, cut into batons
  • 1/2 medium sized red onion, sliced
  • 2 cloves garlic, minced
  • 1/2 inch ginger, grated
  • oil for wok
  • Juice of 1 lemon
  • 1 tsp agave nectar
  • Pinch of chili flakes (optional)
  • 1-2 tbsp quality soy sauce

• Directions/Method
  1. First preheat the oven to 200C (400F) and then start the rice. Be sure to follow the instructions given for the rice you’re using. For a basic brown rice, the cooking time should be about 30 minutes and the quantities provided above will be accurate. Adjust liquid content as needed, using a similar ratio of stock to coconut milk. To cook add to saucepan and simmer, covered, on low.
  2. Cut the sweet potato into thick chips and toss in the tablespoon of oil. Once the oven is pre-heated, bake for 20-30 minutes, or until the sweet potato is just browning around the edges.
  3. While the sweet potato is cooking, prepare the vegetables for the stir fry. Cut the broccoli heads into small-ish pieces, the courgette into 2-3 inch batons, and the onion into 1/4 inch slices.
  4. In a small bowl mix the lemon juice, agave, soy sauce, and chili (if using). If you don’t have agave you can also use regular sugar, but be sure it dissolves evenly in the lemon juice.
  5. Heat your wok until near smoking and add a couple tablespoons of oil. Add the broccoli and stir-fry about one minute before adding the courgette and onion. Fry for another 3-4 minutes before turning the heat down a little and adding the garlic and ginger. Stir fry a further 20-30 seconds and finally add the lemon-agave sauce.
  6. Serve the stir-fry on a bed of the coconut rice, arranged with the roasted sweet potato chips, and enjoy while steaming hot!

Simple and Easy Udon Recipe

• Ingredients
  • Approx 1-1.5 cups boiling water
  • 2-3 smallish dried shiitake mushrooms
  • 1 tsp mirin
  • 1/4 tsp sugar
  • 2 tsp tamari
  • 1/2 tsp ginger
  • Tiny splash of sesame oil
  • 100g dried udon noodles
  • Chives to garnish (optional)

• Directions/Method
  1. Make the broth first. Do this by simply mixing all of the ingredients but the sesame oil, noodles, and chives together. Leave to brew on a low heat for at least 20 minutes.
  2. Remove the shiitake mushrooms, which will now be fluffy and edible. Avoid and discard the stem by chopping the sides off around it (it’s edible but very tough). Dice the mushrooms.
  3. Cook the noodles as instructed. I tend to boil for 3-4 minutes. Drain the udon noodles and split between two bowls.
  4. Pour the broth over the noodles and garnish with the diced shiitake mushrooms and chives (if desired). Drizzle a small splash of sesame oil over each dish and serve.

Crispy Garlic Tofu Teriyaki

• Ingredients
  • 1 block of fresh, firm tofu, cut into small squares or blocks (approx 1/2 inch to 3/4 inch thick)
  • 4 tbsp Mirin (you could use sherry if absolutely necessary)
  • 4 tbsp tamari
  • 1/8 tsp sugar
  • 1-2 garlic cloves, crushed (not used in this particular recipe’s pictures, but I usually use loads!)
  • Chopped spring onions for garnish
  • 1/2 cup corn flour (corn starch in the US, I believe?)
  • Peanut (groundnut) oil for frying

• Directions/Method
  1. To make the teriyaki sauce, mix the mirin, tamari, sugar, and garlic (if using) together in a small bowl and leave for at least 30 minutes (especially if using garlic, so it allows time for flavours to infuse and sugar to dissolve).
  2. Heat the oil in a deep wok or fryer to, uh, hot (I can’t give an exact temperature, but let’s say it should take 30-60 seconds to cook each piece of tofu). Just keep it below the smoking point, of course (why peanut oil is so great!)
  3. Once you’re confident the teriyaki sauce is ready, coat the tofu slices in corn flour and fry the tofu slices until brown (you may need to flip over, depending on how much oil you’ve got).
  4. Garnish with spring onions and serve immediately with teriyaki sauce drizzled over the tops of the fried tofu slices.

Edamame with Chilli, Garlic, Ginger, and Sea Salt

• Ingredients
  • 1 cup cooked shelled edamame
  • 2 cloves garlic, crushed
  • 1/2 inch ginger, grated
  • Dried chilli flakes
  • Margarine or olive oil
  • Salt, to taste

• Directions/Method
  1. Cook soya beans as instructed on package and then drain and set aside.
  2. In a small saucepan, fry ginger, garlic, and chilli flakes in oil for a minute or two over medium heat.
  3. Add edamame and mix just to coat before serving. Sprinkle with large flakes of yummy sea salt.

Miso Soup with Faux Chix and Spinach

• Ingredients
  • 3 cups of your choice of stock (mushroom works great!)
  • 1 or 2 tbsp miso paste
  • 1 vegan chicken filet (or tofu), cut into very thin slivers
  • 1/4″ cubes of firm tofu
  • a handful of spinach
  • spring onions, cut, to garnish

• Directions/Method
  1. Brew stock, but don’t add the miso paste yet.
  2. Cut the veg chicken into tiny slivers and add to stock, along with cubes of tofu.
  3. Make sure the soup is below a boiling temperature and add spinach and miso.
  4. Allow spinach to just wilt in the soup before serving, about two minutes cooking time.
  5. Garnish soup with sping onions and serve!

Serves 2

• Stock:
  • 4-5 dried shiitake mushrooms soaked in 3 cups hot water
  • 2 tbsp mirin
  • 2 tbsp light/regular soy sauce
  • 1-2 tbsp tianjin preserved vegetables (optional)
  • brown rice miso paste to taste

• Carrots:
  • carrots, cut into small matchsticks
  • 1-2 tbsp fresh ginger
  • dried chilli flakes (as much or as little as you’d like)
  • 2 tbsp dried coconut
  • oil (preferably peanut / groundnut)

• Misc:
  • two blocks of dried noodles (ramen work)
  • spring onions, cut lengthways
  • 1/2 a purple onion, sliced thinly

• Tofu steaks (method 1):
  • firm tofu
  • soy sauce
  • vegetarian worcestershire sauce
  • sesame oil
  • wasabe powder

• Tofu Steaks (method 2):
  • firm tofu
  • mirin
  • soy sauce
  • ginger
  • liquid smoke
  • oil

1. For the the stock, soak four or five dried shiitake mushrooms in hot water for at least 20 minutes. The water will turn light brown in colour. Once brewed, either discard the mushrooms or use them to add to the noodles later (they’re yummy). Add mirin, soy sauce, and preserved vegetables. Don’t add the miso paste until just before you’re ready to serve the meal. Don’t boil the broth once the miso is added because it can spoil the flavour and kill the beneficial enzymes contained in the paste.
2. Slice tofu blocks into 1/2 inch “steaks” and marinate in preferred sauce (or some of both, whichever you prefer) for 5-10 minutes. Bake slices in a 200 C oven for about 20 minutes on each side, so 40 minutes total.
3. Meanwhile, boil the noodles for a few minutes, until cooked. Drain and keep in cold water until ready to use.
4. About 5 minutes before the tofu slices are due to be finished, stir fry carrots in oil with ginger, chilli , and coconut. I like carrots to be quite crunchy, but if you prefer them to be more well done then you need to give yourself longer than the auggested 5 minutes.
5. When bean curd slices are cooked, bring the stock to a medium heat and incorporate miso paste. Add noodles.
6. Dish noodles and broth up in a large bowl and top with carrots, spring onion, and tofu slices.