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Noodles & Rice

 Key

 diet key

Gluten Free

Vegetarian Option

Vegan Option

Dairy Free

Hiyashi Chuka- Cold Ramen

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 Cold Ramen with Miso Dressing  (2 servings) "Hiyashi Chuka"

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Ingredients:

  • 200g dried or fresh egg noodle

  • 1 cucumber

  • 1  tomato

  • A few slices ham or chicken strips

  • 4 Tbsp Miso Dressing ​

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  1. Cook dried egg noodle in boiling water according to the package. Drain hot water and cool it under running water   Strain well and set aside

  2. Julienne cucumber and ham. Cut tomato into wedges.

  3. Place cool noodles and toppings in a bowl and pour over Hakouya Miso Dressing

Miso Pesto (4 servings)

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Ingredients: 

  • I bunch fresh basil (2oz)

  • 4- 5 Tbsp hemp hearts

  • 1.5 Tbsp White Miso  

  • 1 Tbsp nutritional yeast

  • 1 Clove of garlic

  • 1/3 cup olive oil

  • Pasta or gnocchi for serving

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  1. Combine all ingredients with a blender or processor until smooth.

  2. Cook pasta and set aside. Save 1/3 cup of pasta water.

  3. On low, heat pesto in pan with pasta water until thickened.

  4. Turn of heat. Add pasta and toss until coated.

  5. Serve! Some topping ideas are: lemon, chili flakes, fresh basil, crushed walnuts

Kimchi Fried Rice with Red Miso (2 servings)

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​Ingredients:

  • 1 cup jasmine rice

  • 1/2 cup kimchi, coarsely chopped 

  • 1 Tbsp kimchi juices 

  • 1 Tbsp red miso 

  • 1/2 tsp sesame oil

  • 2 tsp canola oil

  • 1 green onion, thinly sliced

  • 1/4 bunch spinach, chopped

  • 2 eggs​

   Optional - Add Pork, chicken, fish or seafood 

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  1. In a small bowl, whisk together red miso, kimchi juice, and sesame oil

  2. In an another small bowl, whisk eggs. Heat 1 tablespoon canola oil in a large skillet over medium high heat. Cook eggs to make scramble and set aside 

  3. In the same skillet, add 1 tablespoon canola oil, add green onion and cook, stirring about 2 minutes

  4. Stir in kimchi, rice, spinach and kimchi juice mixture, cook about 2-3 minutes. Add scramble eggs and stir, and serve

Miso Pesto
Kimchi Fried Rice
Mushroom Shoyu Pasta

Tuna pasta with Soy Sauce Koji (2 servings)

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Ingredients:

  • 8 oz spaghetti

  • 1 tablespoon olive oil

  • 5oz can tuna

  • 3 tablespoon soy sauce koji

  • 1 clove garlic (Chopped)

  • 1 pinch dry chili pepper

  • A half bunch shimeji mushrooms 

  • 1/4 onion (Thinly sliced)

  • 1/4 cup parmesan cheese (Shredded) (Optional)

 

  1. Boil salted water in a large pot. Add the pasta and cook until al dente. Reserve 1/2 cup pasta water, then drain the pasta

  2. Heat up olive oil in a large skillet over medium hight heat. Add garlic, dry chili pepper and cook until the garlic is translucent and golden, 2 to 3 minutes Add the onion and shimeji mushrooms to the pan and cook for 2 to 3 minutes

  3. Add tuna and soy sauce koji and stir well. Then add pasta and parmesan cheese, toss all together and turn off the heat

  4. Top with parmesan cheese and serve 

Tuna pasta

Shoyu Mushroom and spinach pasta (2 servings)

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Ingredients:

  • 8 oz spaghetti

  • 2 tablespoon butter

  • 1 tablespoon olive oil

  • 1/2 cup parmesan cheese (Shredded)

  • 1 tablespoon soy sauce koji

  • 1 clove garlic (Chopped)

  • 1 pinch dry chili pepper

  • 4-5 mushrooms (Sliced)

  • 1-1.5 cup spinach (Cut to length of 2 “)

  • 1/2 cup pasta water

  • 1 clove black garlic (optional)

  Optional - Add chicken or seafood 

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  1. Boil salted water in a large pot. Add the pasta and cook until al dente. Reserve 1/2 cup pasta water, then drain the pasta

  2. Heat up olive oil and butter in a large skillet over medium hight heat. Add garlic, dry chili pepper and cook until the garlic is translucent and golden, 2 to 3 minutes Add the mushroom to the pan and cook for 2 to 3 minutes

  3. Add pasta water and soy sauce koji and stir well. Then add spinach and pasta and parmesan cheese, toss all together and turn off the heat

  4. Top with sliced black garlic and serve (optional)

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