Mushroom Soup Noodles

Mushroom Soup Noodles

Ingredients:
- Dried egg noodles or instant noodles give a little oil.
- 1/2 chicken
- 1 can of mushroom, split into two pieces
- boiled mustard green.
- boiled bean sprouts.
- fried red onion.
- leaves onion, finely chopped.

Seasonings:
- 3 pieces Garlic mashed
- 1 pc of onion cut into pieces.
- Ginger 2 cm.
- 3 tablespoons soy sauce
- Salt, pepper.

How to cook:
1) Boil the chicken with 2 1/2 lt of water to make broth, after the chicken is cooked turn off heat let the chicken in the broth 1/2 hour, remove chicken and slice thinly.
2) Saute garlic, ginger and onions until fragrant with butter, put into the broth, bring to a boil again add the mushrooms. Cook until boiling and add salt, pepper and soy sauce.
3) Serve with means arranged in bowls, vegetable noodles, sliced ​​chicken, add mushroom sauce, sprinkle with fried onions and scallions.

Sauce:
Large red chilli thinly sliced ​​1 pc add soy sauce 2 tbsp.

Miso Soup Tofu

Miso Soup

Ingredients:
- 200 grams of tofu jepanese
- 3 tablespoons cooking oil
- 1 quart dashi broth
- 150 grams miso
- 200 grams of spinach


How to Cook:
1) Wrap Tofu with clean cloth
2) Press to get the water out and cut tofu into small pieces
3) Heat oil in frying pan
4) Stir-fry Tofu and drain, boil the broth and add tofu
5) Melt the miso with a little broth and enter into the broth
6) Add spinach that has been cut and then cook until the broth boils
7) Serve hot

Vegetarian Curry

Vegetarian Curry

Ingredients:
• 100 grams of carrots, chopped coarse / diagonal
• 200 grams cabbage
• 125 grams of eggplant
• 70 grams of beans
• 1 piece of tofu, diced
• ½ piece of tempeh, diced
• 100 grams of Shiitake mushrooms
• 120 grambutternut pumpkin, diced
• 120 grams potatoes, diced
• 3 pieces of lime leaves
• 1 stalk lemongrass, crushed
• 2 tsp sugar
• 15 grams of tamarind
• 2 grams of coriander, roasted and then crushed
• salt to taste
• cooking oil to taste

Spices that are:
• 150 grams of garlic
• 100 grams of onion
• 50 grams kencur
• 35 grams galangal
• 150 grams of red chilli
• 30 grams of hazelnut

How to cook:
1) Blend the seasonings, then stir-fry until fragrant.
2) Insert the lime leaves, lemongrass, coriander, stir for a while.
3) Enter the coconut milk and water, stirring until well blended spices with coconut milk.
4) Then add carrots, cabbage, eggplant, beans, tofu, tempeh, shiitake mushrooms, potatoes, butternut pumpkin, add salt and sugar, cook until soft and cooked vegetables.
5) Once the vegetables and potatoes are cooked, turn off the heat.
6) Serve with a dish for the soup, serve hot