Hello my friends! This is one of my go to meals to make. It's so easy and delicious. Connie loves Japanese curry and Miso soup so whenever she comes home from a long trip, I always make this for her. Check out this recipe and let me know what you think.
Japanese Curry Powder (or Japanese Curry Cubes)
Optional: Onions, Peas, Apples
Miso Soup - First cut the dried seaweed into small pieces and soak them in water. You can usually find this at an Asian grocery store. They may come in long pieces or already in small pieces. Boil a pot of water, however much Miso soup you want to make ;). Cut the soft tofu into small cubes. Make sure you get the soft tofu, any other kind would taste weird with miso soup. I loveee soft tofu, it's so tender, and it really makes a difference! As the water comes to a boil, strain the soaked seaweed and put the seaweed in the pot of water. Add the soft tofu to the pot, then also add the miso paste. Based on how much water you have in the pot, you can add the miso paste to taste. I would probably add one tablespoon per cup of water, but I just taste the soup to see if I need more miso paste. I also add some salt to bring out the miso flavor. After the soup comes to a boil, add chopped scallions to the soup. YUM!
Japanese Curry - Wash then cut all vegetables in to bite sizes. Put them in a pan and cover the vegetables with water, just enough to cover the vegetables. Cook down the vegetables for a few minutes then add the curry powder/curry cube. Keep cooking until the vegetables are tender and the liquid becomes thick. Keep stirring and taste the curry to see if you need to add some salt. If the curry is too thick, add water. If the curry is too thin, add more curry powder. OH, don't forget to cook rice. Usually takes about 30 minutes. Curry tastes best with white rice, but of course brown rice is healthier!
This whole meal can be cooked in about 45 mins. Delicious and homemade - Try it and let me know what you think!
Happy veggie eating,