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Ingredient
Top 5 dishes made from Potato Starch *mixed with 1 tablespoon Water
1 . Ginger & Turnip Soup
Ginger & Turnip Soup
I want to share my family’s ‘Ginger & Turnip Soup’ recipe. It is absolutely easy to make, and I guarantee it is a comforting and heart-warming soup. When you go grocery shopping next time, if you find a juicy Turnip, get one and try this soup. I enjoyed the meltingly soft Turnip in the thickened soup with freshly cooked Rice today.
Ingredient
1 tablespoon
Sake (Rice Wine)
2 teaspoons
Soy Sauce
1 tablespoon
Potato Starch *mixed with 1 tablespoon Water
Cooking instructions
* Step 1
Peel Turnip and cut into bite-size pieces. *Note: DO NO cut too small. Slightly larger is better.
* Step 2
Place Turnip, Chicken Stock and Sake (Rice Wine) in a saucepan, bring to the boil over medium heat, cover with a lid, and cook for 5 to 10 minutes OR until Turnip is soft. It won’t take long.
* Step 3
Add grated Ginger and season with Soy Sauce. Add Salt and White Pepper if required. I didn’t add Salt today.
* Step 4
Mix Potato Starch and Water, gradually add it to the boiling soup as you gently stir, and the soup should instantly thicken. Add finely chopped Spring Onion and the soup is ready.
Note: if there is a photo you can click to enlarge it
2 . Kombu (Kelp) & Tofu Soup
Kombu (Kelp) & Tofu Soup
This soup is slightly Hot & Sour. When I seasoned the soup, I thought some Vinegar would improve the flavour, so I added Vinegar to the soup. Maybe I was tired, but I definitely enjoyed the sourness of this soup. You can make it hotter and sourer to suit your taste. If you have Kombu that has been used to make dashi stock, you can use it.
Ingredient
1 teaspoon
Sesame Oil
1/2 teaspoon
grated Ginger
1 tablespoon
Soy Sauce
1 tablespoon
Rice Vinegar
1 tablespoon
Potato Starch *mixed with 1 tablespoon Water
Cooking instructions
* Step 1
Soak Dried Shredded Kombu (Kelp) in cold water until softened, drain, rinse, and drain again. Cut into the length that is easy to eat if loo long.
* Step 2
Heat Sesame Oil in a saucepan over medium heat, cook Pork and Shiitake Mushrooms. Add Chicken Stock, Kombu (Kelp) and Chilli Flakes, and cook for 5 to 10 minutes OR until Kombu is soft.
* Step 3
Add Ginger, season with Soy Sauce, Salt & White Pepper, then add Rice Vinegar and stir well.
* Step 4
Add Tofu, then add Potato Starch mixture, and stir well. When the soup is thickened, add Egg and let it cooked, and gently stir.
* Step 5
Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
* Step 6
*Note: The photo below is the same soup but without Pork. I added Crispy Chilli Oil on top.
Note: if there is a photo you can click to enlarge it
3 . Prawn, Egg & Iceberg Lettuce Udon
Prawn, Egg & Iceberg Lettuce Udon
I do love the combination of Prawns, Egg and Iceberg Lettuce. I often use them for Fried Rice and Stir-fries. They are great for Soups as well. You may be surprised to hear cooking Iceberg Lettuce, but Iceberg Lettuce is actually good for cooking as it retains the crispiness after being cooked. This is another very simple Udon dish. Absolutely easy to cook, nutritious and very comforting.
Ingredient
1 tablespoon
Potato Starch *mixed with 1 tablespoon Water
1 tablespoon
Sake (Rice Wine) *optional
1/2 teaspoon
grated Ginger
1/4 teaspoon
Salt *alter the amount
1 teaspoon
Soy Sauce *alter the amount
A few
drops Sesame Oil
Cooking instructions
* Step 1
Prepare all ingredients. Mix Potato Starch with Water in a small bowl.
* Step 2
Heat Cooked Udon Noodles in boiling water, then drain.
* Step 3
Combine all the soup ingredients in a saucepan. Alter the amount of Salt OR Soy Sauce depending on the saltiness of the stock. Bring to the boil over medium heat.
* Step 4
Add Prawns and Lettuce. When Prawns are cooked, gradually add Potato Starch mixture, stirring well, then add lightly whisked Egg. When Egg is softly cooked, the soup is done. It won’t take long.
* Step 5
Place the drained Udon in a bowl, cover with the mixture, add some Spring Onion and Crispy Chilli Oil if you have it, and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Yuba (Tofu Skin) Rice Bowl
Yuba (Tofu Skin) Rice Bowl
It looks like Egg, but it is ‘Yuba’ (Tofu Skin). When Soy Milk is heated, a protein rich film (skin) is composed on the surface. The film is called ‘Yuba’ in Japan. Fresh 'Yuba' is not available in Melbourne where I live, but Chinese Dried ‘Yuba’ is available from many Asian grocery stores. It is a great ingredient for vegetarian dishes.
Ingredient
1/2 teaspoon
Grated Ginger
A few
drops Sesame Oil
1/4 teaspoon
Salt *alter the amount
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
1 handful
Baby Spinach *optional
1 tablespoon
Potato Starch *mixed with 1 tablespoon Water
Cooking instructions
* Step 1
Break Dried Yuba (Tofu Skin) into smaller pieces, soak in warm to hot water for 30 minutes OR until rehydrated and soft, then drain. *Note: It might take much longer time to rehydrate the compressed parts.
* Step 2
Prepare vegetables. Mix Potato Starch and Water in a small bowl.
* Step 3
Place Dashi Stock in a saucepan, add Carrot and softened Yuba, bring to the simmer over medium heat, and simmer a few minutes until Carrot is soft.
* Step 4
Add grated Ginger and Sesame Oil, and season with Salt, Soy Sauce and Mirin.
* Step 5
Add Shiitake Mushrooms and Spring Onion, then add Baby Spinach if you add some. These vegetables can be cooked very quickly. Gradually add Potato Starch mixture, but you don’t need to add all of it, and stir until the soup is thickened.
* Step 6
Half fill a bowl with warm Cooked Rice and cover it with the mixture.
Note: if there is a photo you can click to enlarge it
5 . Wombok & Pork Hot Sour Soup
Wombok & Pork Hot Sour Soup
It was my daughter who introduced Hot & Sour Sour to me. I fell in love with it instantly. Today I tried to make my favourite Wombok & Pork Soup into a Hot & Sour Soup. I knew it would be delicious and it certainly was. I added 1 teaspoon Toban Djan (Chilli Bean Sauce) and the soup was quite mild. You would wish to add more if you like spicy food.
Ingredient
1-2 teaspoons
Sesame Oil
1 tablespoon
Sake (Rice Wine) *optional
150 g
Wombok *cut 1cm in width
1 tablespoon
Potato Starch *mixed with 1 tablespoon Water
1 tablespoon
Soy Sauce
1 tablespoon
Rice Vinegar
Cooking instructions
* Step 1
Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and slice. Prepare all other ingredients.
* Step 2
Heat Sesame Oil in a large saucepan over medium heat, cook Pork and Ginger, and lightly season with Salt & White Pepper.
* Step 3
Add Chicken Stock, Sake, Wombok and Black Fungus, and bring to the boil. Cook until Wombok is soft. It won't take long. Season with Toban Djan (OR Chilli), Soy Sauce and Vinegar.
* Step 4
Add Potato Starch mixture and stir. When the soup is slightly thickened, add lightly whisked Egg slowly in a circular motion into the boiling soup, and gently stir. When the Egg is cooked, remove from heat.
* Step 5
Sprinkle with finely chopped Spring Onion and enjoy.
Note: if there is a photo you can click to enlarge it
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