I suspect that the reason I loved this soup so much is because I used homemade stock but sometimes a simple vegetable soup on a cool day is just exactly you need. This one is built with simple vegetables and flavors without any noodles or rice so you just get 100% vegetables all the time (and I suppose some beans too, if you’re feeling it).
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I know every website will tell you that onigirazu is like making sushi but easier but it still takes SOME effort to get the hang of making these stacked rice sandwiches. That being said they’re perfect for lunch and you can fill them with whatever you want in my variation they’re packed with lots of vegetables and a spicy-chili mayo but these are good with canned tuna, breakfast fixings, leftover cooked ground meat or anything you can think of.
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You can make this soup extra creamy either by adding more potato chunks and/or by blending as much or as little of the soup as you like. The soup itself has a really simple taste and it pretty satisfying stick to ribs making it a perfect soup for any chilly day. As a bonus it’s made of ingredients that are cheap most of the year and are generally in my pantry so it’s perfect for a last minute meal.
This soup is really light but filling. It’s basically a tomato soup with noodles but because you toast the noodles beforehand they have this perfect texture with just a bit of bite on the outside. It’s perfect with a nice thick bread or roll. I like texture in my soup so I add chopped vegetables to the base but if you want less work you can simply make this with canned tomatoes and a good instant stock base.
Perfect for a weeknight meal, made easily with things you probably have laying around the house and all you have to do is chop an onion this curry is filling and rich and is vegan if you swap the traditional cream for coconut milk instead. Really delicious with naan.
These are actually a lot easier to make then you’d think and while it’s a bit like pancakes (your first roll while likely not look great) each roll will keep improving. I’ve never particularly talented with my hands and these come out impressive anyway. The nice thing is that they have no fish or cooked parts except the rice so they can make ahead of time and are great for picnics and potlucks.
I’m a big fan of spicy soups and this one is great with a really hearty spicy base and a lot of crunchy tofu and vegetables and noodles to make it extra delicious. You can add anything you like in including meat or seafood but I was in a crispy tofu mood when I was making it.
(You can make this ahead of time by keeping the pan fried tofu separate from the soup until serving so it doesn’t get soggy)
This is a super simple curry made from plenty of vegetables so that it is really filling. It’s a really dry curry so it’s especially good with some nice chewy bread or even yogurt as a side but it doesn’t end up with a gravy so there’s nothing to sop up. This would work really well as a filling for dumplings / stuffed breads.
Udon is shockingly easy to make and without any special tools. It’s less work intensive than making spaghetti and less fussy than any egg pasta and again, it needs nothing more than a rolling pin, 5 minutes of work, and a handful of pantry staples. Works great in a quick soup or dipped in soy sauce on a hot day.
I don’t usually feel like you need a recipe to make a wrap but this was a great combo of ingredients so I’m going to let it slide this one time. Please make this very simple and delicious wrap (I made it with lavash because that’s what available here but you can make it with tortillas or wraps or whatever thin bread products you have around).