Have I told you that I'm horrible at following recipes? I love to get inspired by cooking books or recipes online, but I NEVER follow a recipe from beginning to end. I would say that I am very intuitive in the kitchen, a bit of this a bit of that, taste it then add a bit more of this and that and voila! haha
Having said that, you can imagine it's very hard for me to write down my recipes as every time I cook might be a little different! But since so many friends ask me for my recipes, I thought of putting together this blog for them (and for you!), so I can share a little bit of my big passion for cooking! Mostly healthy and vegetarian dishes.. sometimes vegan but sometimes not (but easily adaptable!)
This soup is an exotic mix of asian flavours! It's a filling and heartwarming lunch or dinner, one pot kinda thing not much dishes to clean up afterwards, so what's not to love about it?! The main secret of this dish is to have the right ingredients. So head up to the nearest Asian store and stock up on these ingredients, they serve as a base for most Asian dishes, and unfortunately creating this dish without them might be a little boring tasting wise. I've listed some vegetables I often use in this Asian combination, but you can also get creative with what you have at home. Soooo enough talking let's get to cooking!
WHAT YOU NEED
250g mushrooms (any type, dried or fresh- if dried make sure to soak before for at least 15min in boiling hot water) - I used fresh shiitake on this picture
1 bunch of bok choy
1 cup edamame (already cooked or frozen)
100g rice noodle (any type you prefer) - I used angel hair in this picture
1 white onion
2 cloves garlic
1 cube of vegetable stock
3 tbsp fish sauce (optional but highly recommended)
1/2 cup soy sauce
1 tsp chilli paste (any of preference) - I used a bean & chilli paste I bought at the Asian shop
3 tbsp of wadakan ponzu
2 tbsp pure cold pressed sesame oil
1 handful chopped spring onions & toasted sesame seeds to garnish
HOW TO
Heat up sesame oil and fry onion and garlic, then add the mushrooms and cook it until slightly golden brown. Add about 600ml of hot water and all the other ingredients and cook for about 5 minutes. Turn it off and let it rest for another 5-10minutes before serving. Serve it with a sprinkle of toasted sesame seeds, spring onions and a drizzle of sesame oil. Add a squeeze of lime for an extra tang. Enjoy!!!