This is not just food. In each recipe, an intelligent approach to cooking is felt.
Pickled vegetables with ramen noodles
390 kcal, cooking time 45 min
Ingredients: 1 eggplant, 1 sweet potato, 4 champignons, 4 stalks of green onions, 1 ear of corn, 1 zucchini, 2 cloves of garlic, 1 pod of chili, 2 table. tablespoons of sesame oil, 200 g of ramen noodles, 100 ml of vegetable oil, 3 tables. tablespoons of soy sauce.
■ Cut eggplant, sweet potato, mushrooms and zucchini into slices. Heat oil in a wok pan and fry vegetables and mushrooms in turn. Cut the onion, quickly fry the corn grains in the remaining oil.
■ Chop the garlic and pepper, mix with soy sauce and sesame oil. Stir fried vegetables and mushrooms, pour over the resulting sauce, cover the bowl with plastic wrap and leave for 20 minutes.
■ Ramen noodles, without breaking, boil until cooked according to the instructions on the package. Mix with previously cooked pickled ingredients and serve immediately.
Ginger Salad
260 kcal, cooking time 30 min
Ingredients: 70 ml of sesame oil, 70 ml of rice vinegar, 1 teaspoon. grated ginger, 1 table. spoon of soy sauce, 1 table. spoon of honey, 1 onion, 1 chicken, 200 g of pickled ginger, 70 g of cilantro, 120 g of lettuce, 2 tables. tablespoons of sesame seeds.
■ Mix sesame oil, rice vinegar, grated ginger, soy sauce and honey in a small container.You can add ground red pepper.
■ Onion, cut in half rings, chicken fillet - in long slices. Cut the pickled ginger into slices, chop the cilantro, tear the salad.
■ Mix everything carefully, pour over the cooked marinade and leave for 15 minutes. Sprinkle with sesame seeds before serving.
Mushroom Miso Soup with Tofu
130 kcal, cooking time 20 min.
Ingredients: 600 ml of dashi broth (or fish broth), 4 shiitake mushrooms, 2 tables. tablespoons of miso paste, 1 table. spoon of soy sauce, 50 g of tofu cheese, a few feathers of green onions.
■ Cut the mushrooms into large slices. Dashi broth (fish broth) bring to a boil, put mushrooms and cook on low heat for 3 minutes.
■ Mix the miso paste with soy sauce, add to the broth and cook for 1 minute. Cut the tofu cheese into small cubes and put in the broth with mushrooms. Bring to a boil and remove from heat.
■ Wash green onions with cold running water, dry well with a paper towel and chop coarsely. Pour the soup into small bowls, garnish with green onions and serve.
Plum rolls
350 kcal, cooking time 50 min.
Ingredients: 100 g of rice for sushi, 400 g of plums, 2 tables. tablespoons of sugar, 50 ml of 20% cream, a pinch of vanillin.
■ Boil the rice until cooked and place it in a thin layer on a mat covered with cling film.
■ Wash the plums, cut each in half, remove the seeds. Pour half the cream and cook over low heat for 5 minutes. Using a blender, mash, add sugar and vanilla.
■ Put the remaining plums on the rice, carefully roll up the roll and then cut into 6 pieces.
■ Pour the sauce on portioned plates, lay the rolls on top. Each can be decorated with a half plum.
The article was published on the materials of the magazine "Good advice" 10/2013
Text: Alexander Sotnikov. Photo: PR
Material prepared by Julia Dekanova
