March Recipe Redux Theme:
Two for One
We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favourite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal.
Short and sweet today because the weekend has completely gotten away from me and it’s bed time.
Miso Ramen Soup … turned into … Steamed Vegetable Dumplings
For the broth:
1 TBS oil
1 piece kombu seaweed
1 inch ginger
2 stalks spring onions, roughly chopped
2 cups water
1 TBS soy sauce
1 TBS miso paste
- Fry the ginger and spring onions in the oil for five minutes.
- Add the water, kombu and soy sauce. Bring to the boil then simmer for one hour.
- Take off the heat and strain the liquid.
- Add the miso paste and mix well.
The remaining toppings:
1/4 head of green cabbage
2 corn cobs, roasted
1 bulb garlic, roasted
2 eggs, soft boiled and sliced in half
2 stalks spring onions, finely sliced
100g smoked tofu, finely sliced
100g dried ramen noodles
- Preheat the oven to 180C.
- Cut the end off the garlic bulb and wrap in foil.
- Wrap the corn in foil.
- Roast in oven for 40 minutes.
- Remove from oven, slice kernels off corn and place in bowl.
- Squeeze garlic from pods and place in bowl.
- Slice cabbage thinly and place in bowl.
- Prepare the noodles according to the packet instructions.
When all the elements are done…
- Pour the hot broth over the vegetables and noodles.
- Top with boiled egg, tofu and spring onions.
What did I do with my leftovers? Make dumplings of course.
- Take out the ingredients from the soup, that is: the cabbage, corn, tofu, spring onions and garlic.
- Place them all in a food processor.
- Add in a 1 inch piece of ginger.
- Blitz it all up until finely chopped.
- Fill dumpling wrappers.
- Place in steamer basket and steam for 10 minutes.
- Serve them alone or with the broth you had for dinner last night!