★How to make ramen noodles from pasta noodles★
Just add 1 table spoon of baking soda and 1 table spoon of salt to boiled water(about 1L for four ounces dry pasta). Use whole wheat pasta to make it healthy.
The baking soda increases the alkalinity of the noodle, making it moist and pliable.
★Soy Milk Ramen Broth★→tastes like tonkotsu(pork bone broth) ramen!
200ml soy milk
1tsp vegetable stock
2tsp soy sauce
salt & pepper
1tbs sesame oil
Your favorite toppings
Put soy milk, water, soy sauce and the stock into a pot and bring to a boil.
Add salt and pepper if desired.
Stir-fry green onions with sesame oil for the topping.
Happy girls's day!!!!
3/3 is a girl's day in Japan.
Find out more in this article.
To celebrate the day, I made strawberry daifuku with tofu and cashew chocolate.
All you need is tofu and potato starch to make mochi. No need to buy mochi flour! Easier and healthier. Potato starch is a very useful ingredient, giving a springy,chewy and glutinous texture like mochi.
For the tofu mochi
1pack silken tofu
1cup potato starch
1tbs(ish) potato starch for dusting
For the filling
cashew chocolate creme (recipe below)
1.Add tofu, sugar and potato starch to a blender and blend until smooth.
2.Microwave for about 2 mins. Remove from the microwave and stir. Place back in the microwave for about 1-2 mins. If it looks still raw, heat a little bit more.
3. Coat a cutting board with potato starch.
4. Cut the dough into 4-5 pieces.
5. Roll out a piece of the dough on the cutting board with wet hands.(it's hot so be careful!)
6. wrap the filling and press the edges together.
7. Dust with potato starch.
1cup whole raw cashews
1tbs cocoa powder
Rinse the cashews very well.
Add cold water to cover them.
Refrigerate for more than 10 hours.
Drain the cashews and place them in a blender with other ingredients and blend until smooth.
Put a new spin on a traditional caprese!
Try this Japanese caprese salad, substituting tofu for mozzarella and shiso leaves for basil.
I LOVE the smell and flavor of shiso. So exotic.
For the salad
10ish shiso leaves
The most important thing it to drain tofu very well.
1.Sprinkle salt on tofu.
2.Wrap the tofu with a few paper towel.
3.Press with something heavy for more than 3 hours.
*I always use the pickles pressure to drain tofu. Very easy and works very well.
Cut the drained tofu and add between tomato and shiso leaves.
For the shoyu dressing
1/2tbs sesame oil
In a small bowl, mix all the ingredients.