Tempura, Sushi and Miso Soup

Tonight Marco requested sushi and soup. For him I made his favorite tuna avocado sushi, but for me I made this shiitake vegetable sushi. As for the soup I tried to make my miso soup. I’m not sure how Japanese it was, but at least I got to try out this black fungus that’s been at the back of my cupboard for the past 6 months. I quite liked it, Marco wasn’t a fan, but he doesn’t usually like miso soup. I also tried for the first time making tempura vegetables and dipping sauce. I got this recipe from Chloe’s Kitchen. I had to reduce the ingredients by a quarter, as her recipe serves 10-12. I can’t believe how easy it was to make. Not exactly the healthiest way to enjoy vegetables, but a nice crunchy weekend treat. Marco really liked this and he comment that the dipping sauce taste just like from his favorite Japanese restaurant.

Vegetable Tempura (vegan, soy free, nut free)

Ingredients:

1/2 cup plain flour

1/4 teaspoon baking powder

1/2 teaspoon sea salt

1/2 cup ice cold water (add 1 ice cube cool down water)

1/2 tablespoon sesame oil

2 cups vegetables (brocoli florets, aspargus, slices of sweet potato, sliced carrot, etc)

oil to fry

Method:

1. Place flour, baking powder and sea salt in a bowl. Whisk to combine.

2. Combine cold water and sesame oil and whisk.

3. Add the water to the flour mixture and whisk till a smooth batter. Don’t worry if its a bit lumpy. Place in the fridge till your ready to fry.

4. Heat oil in a wok. Once its hot enough dip the vegetables indivdually into the batter then drop into the water. Cook vegetables for 45 seconds to 1 minute. Then place fried tempura vegetables on a plate with paper towel to drain oil. Serve with the dipping sauce.

*Serves 2-3

Dipping Sauce for Tempura (vegan, gluten free option, nut free)

Ingredients:

1/3 cup water

1 tablespoon soy sauce

1 tablespoon mirin

1/2 teaspoon agave

Method:

1. Combine all the ingredients into a small pot.

2. Bring the pot to the boil, then leave to simmer for 5 mins. Serve with Tempura Vegetables.

Shiitake Vegetable Sushi (vegan, gluten free, soy free, nut free)

Ingredients:

1 cup sushi rice

2 tablespoons sushi vinegar

5 nori sheets

3 carrots, cut julienne

1/2 cup shittake mushroom, sliced

1-2 avocados

toasted black sesame seeds

tamari/soy sauce to serve

Method:

1. Cook sushi rice in a rice cooker. Once rice has cooked place in another bowl and leave to cool.

2. Add sushi vinegar to the rice and stir through.

3. Take a sushi mat and place some glad wrap onto. Then place a nori sheet ontop and with rice, smooth out with wooden spoon.

4. In the center of the sheet add carrots, shiitake mushroom and avocado. Then roll the sheet into a roll.

5. Slice the sushi roll into desired size.

6. Top with black sesame seeds and serve with tamari.

Miso Soup with Nori and Black Fungus (vegan, gluten free, nut free)

Ingredients:

1 cup water

1/2 nori sheet

1/4 cup shredded black fungus mushroom

1.5-2 tablespoons white miso paste

Method:

1. Soak the black fungus mushroom in water for 15 mins and cut nori sheet in strips.

2. Bring a small pot of water to the boil and add nori and black fungus mushroom.

3. Once its boiled place on a simmer and take out a bit of water to combine with the miso paste. Once the paste has dissolved add this water back to the pot. Simmer for 5 mins then serve.

*Serves 3 small bowls