Shrimp & Vegetable Noodle Soup

Posted: November 29th, 2010 | Author: | Filed under: pasta/noodle, shellfish, veggies | 8 Comments »

It’s been cold since last week. In this cold weather, I need coffee, tea and noodle soup!

Since I was very little, I have been a big noodle lover. I used to eat udon noodle for breakfast everyday, every single day!

When I came to California to live, finding the yummy noodle places became one of my hobbies. I have my favorite restaurants, but I am still working on finding them. If you know the yummy noodle restaurants, please let me know!!

I don’t do “every morning noodle” anymore, but I made noodle soup with shrimp and vegetable for lunch today.

[ ingredients ]
napa cabbage 5 – 7 leaves (stem part: cut into 2 inch long sticks, leaf part: 2 inches long)
carrot 2 inches long (cut it into sticks)
ginger 1 thumb sized (cut it into very thin sticks) 
edamame 2 Tbs 
shrimp 4 (remove the shells) 
dried shiitake mushroom 1
chinese style noodle (if it’s dried one, cook as directed)
chicken/vegetable stock 2 cups
sake (1Tbs), soy sauce (1tsp), oyster sauce (1/2tsp), salt, pepper

UPDATE on Dec. 1
[ how to do it ]
Stir fly ginger with sesame oil to release the flavor. Add stem part of cabbage and carrot and stir for 1 min. Add shrimp. Sprinkle sake. When shrimp’s color changes, take them out and set aside. Pour chicken broth/vegetable broth and cook to boil. Break the dried shiitake mushrooms into small pieces and add to the pan. Cook for a few minutes. Season with soy sauce, cooking sake, oyster sauce, salt and pepper. Add cabbage leaves and noodles, and cook it until they are just right.  

Shrimp & Vegetable Soup Noodle





[ 材料 ]
酒、醤油、オイスターソース、 塩、こしょう


Watercress & Gobo Salad

Posted: November 3rd, 2010 | Author: | Filed under: cooking, side dish, veggies | No Comments »

Salads or very simple dishes like marinated vegetables do the great job during the meal. They are just side dishes, but NOT just side dishes. They help you with fresh eating experience.

I made watercress and gobo salad. Lime flavor gave me good appetite.

[ ingredients for 1 ]
watercress 1 bunch
gobo (thin sliced and cooked in hot water) a little bit
walnuts 10g
olive oil 1Tbs
garlic 1 small clove(grated)
salt pinch
honey 1/5 tsp
lime small size 1/2 (squeeze)

Watercress & Gobo Salad

Watercress & Gobo Salad


[ 材料 一人分 ]
クレソン 1束
ゴボウ ささがきして茹でたもの少々
クルミ 10g
オリーブオイル 大さじ1
にんにくすりおろし 一かけ(小さいもの)
塩 少々
ハチミツ 小さじ 1/5
ライム絞り汁 小さいサイズ1/2コ分

Focaccia Veggie “Pizza”

Posted: October 21st, 2010 | Author: | Filed under: baking, veggies | 2 Comments »

First of all, I don’t know what to call this bread. Focaccia? Pizza?
Tomato sauce, cheese and vegggies on the Focaccia dough. So…Focazza??

Any vegetable can be used for this. I put zucchini, artichoke hearts and olives. Can’t forget to sprinkle some pink salt and black pepper at the end. All my favorites.

Since it has all my favorite toppings, it’s hard to decide where to take the first bite…

Focaccia Veggie "Pizza"



Posted: October 14th, 2010 | Author: | Filed under: cooking, veggies | 4 Comments »

I really enjoyed my first crepe making yesterday. So much fun!
Now I want to buy one of those iron pans only for crepes.

Left overs turned into this…my breakfast, galette. It had an egg, cheese and spinach (also left over). I read that usually buckwheat flour is used for galette, but I used just regular whole grain flour. Still good.




Grilled Spinach Gnocchi

Posted: October 4th, 2010 | Author: | Filed under: cooking, veggies | No Comments »

Veggie night!  
What I love about gnocchi is… Of course, it’s so yummy. The texture is doughy, a little bit pasty.  The shape is so cute.  And the colors amuse my eyes.  The color of potatoes (or pasta) and the color of tomato sauce make you hungry, right?  Plus, it has spinach today.  So white-yellow, red and green. Nice!

Usually I just cook it in hot water, but I grilled after cooking in hot water today.  Wow, crispy outside and pasty inside.  I enjoyed two different textures in my mouth!

Spinach Gnocchi

Spinach Gnocchi




Grilled Veggie Sandwich

Posted: September 12th, 2010 | Author: | Filed under: cooking, veggies | No Comments »

Sunday brunch at home.  
Lazy, grilly, tasty Sunday sandwich.


Grilled Veggie Sandwich

Grilled Veggie Sandwich

Grilled Veggie Sandwich

Tataki (Crushed) Gobo with Wine Vinegar Sauce

Posted: August 4th, 2010 | Author: | Filed under: cooking, side dish, veggies | No Comments »

Everybody has something like “can’t stop eating!!” stuff.  I have some too.  This is one of my “can’t stop eating” stuff.  Original recipe was from my mother’s and I tweaked it.

These kind of dishes can not be main ones at the table, but they add a touch of color to the meals.  Cooking process is super simple too.  Peel & cut, cook & crush and mix.

[ ingredients ]
gobo 1
white wine 2 Tbs
sushi vinegar 2 Tbs
olive oil 3 Tbs
whole grain mustard 1 Tbs

Tataki Gobo




[ 材料 ]
牛蒡 1本
白ワイン 大さじ2
すし酢 大さじ2
オリーブオイル 大さじ3
粒マスタード 大さじ1

Tomato & Gobo Chowder

Posted: May 13th, 2010 | Author: | Filed under: cooking, veggies | 2 Comments »

Eat vegetable, eat vegetable, eat vegetableeeeeee!  This is our “eat vegetable” song.  Anyway, eating vegetable with variety is harder than I thought.  Salad, stew, grilled, and soup…anything else I have ever tried??

I am a soup lover.  Sometimes with noodle, sometimes with bread, sometimes with rice…  When I had cram chowder for the first time, I couldn’t stop eating and of course ate all including the bread bowl.  Wow, that was so good!  So chowder is always one of my favorite soups.

In Japan, gobo(burdock root) is very popular vegetable and people often cook with other vegetable or meat.  It’s crunchy and has nice flavor.  It definitely tastes better than it looks.  

OK, soup of the day is tomato chowder with that flavorful gobo.  I also added some vegees.

gobo, onion, corn, broccoli, broccoli stem, shimeji mushroom
tomato can, chicken stock, half & half

Tomato Chowder

Tomato Chowder


[ 材料 ]


Pasta Salad with Mini Heirloom Tomatoes

Posted: May 10th, 2010 | Author: | Filed under: cooking, veggies | No Comments »

Finding good tomatoes is one of the difficult things.  Since I found heirloom tomatoes, I can’t be satisfied with other ones.  Not only with the taste, they amuse me with the colors.  

Pasta salad with these tomatoes, watercress, artichoke hearts.  Dressing is very simple olive oil vinaigrette.  Yum!

mini heirloom tomatoes, artichoke hearts, watercress and fusilli
olive oil vinaigrette: lemon juice, olive oil, sushi vinegar, salt & pepper

Pasta Salad

Pasta Salad



[ 材料 ]
ドレッシング: レモン汁、オリーブオイル、すし酢、塩、コショウ

Kale Fried Rice

Posted: April 1st, 2010 | Author: | Filed under: cooking, veggies | 2 Comments »

I think we started buying kale a few months ago.  Before that, even I knew kale was nutritious vegetable and was wondering how to eat, never bought it.  One day my husband said “Let’s buy kale today.”  It was very unusual for him.  He heard some good things about kale from somebody.

For me kale was a ingredient for juice, but we didn’t have a juicer back then.  I thought I could make salad with it instead of using salad green.  That was not my favorite.  The leaf was too rough to eat as salad for me.  Next try…soup.  Cooked kale in the hot water and made puree and cooked kale potage soup.  It was sooooo good.  I loved that.

This is one of my favorite kale dishes, kale fried rice.

Kale Fried Rice

Simply made fried rice with kale, mushrooms, garlic and pork.  Season with salt, pepper and just a little bit of soy sauce.  Personally I like short grain rice, but I recommend long grain rice like basmati rice or jasmine rice for this fried rice.