Grilled Vegetable Recipes

Both vegetarians and non-vegetarians enjoy grilled vegetables equally. Vegetables are easy to grill and they would either make an amazing side-dish, starters or a whole meal. Remember, to cut or slice the washed vegetables in small and consistent pieces. You could use kebabs skewers or heavy-duty aluminum foil for grilling small vegetables. However, large pieces of vegetable could be placed directly on the grill. Another point to keep in mind is never leave the vegetable grill unattended because the cooking time for vegetables is less. Try out these easy grilled vegetable recipes.

Grilled Vegetable Kebabs with Homemade Croutons
Ingredients

For vegetable Kebabs

1 onion
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1-cup halved mushroom
½ cup olive oil
¼ cup red wine/vinegar

For croutons

¼ cup olive oil
4 slices freshly baked bread
Herbs and spices of your choice

# You need 4 skewers and a sheet of heavy-duty foil

Preparation - grilled vegetable kebabs

In a wide-mouthed bowl blend vinegar and oil and keep it aside. Slice the bell peppers and zucchini into wide pieces. Cube the onion into 12 pieces. Arrange the vegetables by alternating them on 4 large skewers. Marinate the kebabs by rubbing the mixture of oil and vinegar. Leave it undisturbed for minimum 15 minutes. Place the skewers on a medium hot coal and grill for 10-12 minutes or till the vegetables turn slightly brown or tender. The kebabs should be served hot.

Preparation - Croutons

Homemade croutons are tastier compared to the one’s bought from a food store. Whisk the herbs and spice along with olive oil. Spread this flavored oil on both sides of the bread before arranging them on a heavy-duty foil. Place the foil on the top rack of the pre-heated grill and grill at 300 degree Celsius for 30-45 minutes or till they become crisp and dry.

Serve it along with the hot grilled vegetable kebabs and sauce. Grilled vegetables are highly nutritious and a healthy diet.

Grilling Corn Cobs with Husks

Ingredients

4 corncobs with husk
4 tbsp soft butter (keep it out for an hour)
4 tsp powdered black pepper
Ground paprika and salt to taste.

Preparation

The corncobs have to be cleaned before using. Without detaching from the stem of the corncob, separate the husks. The corn silk could be removed by pulling them off from the kernels. Apply butter along the entire length of the corncob and sprinkle the same with salt, pepper and paprika. Cover the corn with husks and tie the end of the husks with kitchen twine. Repeat the same procedure for the remaining corncobs.

Cover the husk handles with heavy duty foil and place it on a low flame to prevent burning. Turn the corncob once in 5 minutes. The entire cooking time would take 15-10 minutes. When it is ready, the color of the husk would turn dark brown and would be a bit charred.

A Tip: Soak the corncobs with husks in cold water for an hour before grilling them. This would prevent the husks from burning and the corn from becoming tough and dry.

Black Bean Burrito

Ingredients (use vegan versions) :
• 1 medium red onion, chopped
• ½ red pepper, chopped
• ½ teaspoon cumin
• 1 can black beans with liquid
• ¼ cup molasses
• 1 teaspoon cumin
• ¼ teaspoon each turmeric and coriander
• couple of dashes liquid smoke

Directions :
1. Saute the onions and pepper in olive
oil, with the first ½ teaspoon cumin,
until slightly soft.
2. Add the rest
of the ingredients, and cook for 10-20
minutes until all the liquid is gone.
3. Serve on warm tortillas with vegan sour
cream if you choose. Yummy.

Serves 2-3

Preparation time: 20 min or less

Delicious Pakistani Dhal

Ingredients (use vegan versions) :
• 1 cup dry red lentils
• 3 cups water
• 1 diced onion
• 2-3 diced or crushed garlic cloves
• ½ peeled and chopped ginger root
• ½ can of chopped tomatos
• 2 tsps curry powder
• ¼ teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4-5 tablespoon cooking oil
• salt and pepper to taste

Directions :
Heat water in pot until boiling. Add lentils and boil for
one minute. Reduce heat to a simmer. Simmer lentils until
they resemble a thick paste. While lentils are simmering,
heat oil in frying pan. Add onion, garlic and ginger. Fry
until soft. Add curry, chili, cumin, coriander, salt and
pepper, saute for 2-3 minutes. Add tomatos and saute for
another 3-5 minutes. Add fried spice mixture into lentil
paste, stir and cook an additional 15-20 minutes. Serve as
is or over basmati rice.

• Vegetable stock can be added to boiling water for
additional taste.

Serves 4-6

Preparation time: 45 mins

Black Bean Fritters

These can be put into pitas with
lettuce, shredded carrots, cucumbers,
etc and topped with salsa, or a tofu
sour cream.

Ingredients (use vegan versions) :
• 2 cans black Beans, drained
• ½ to 1 cup green onion chopped fine
• 2-4 cloves garlic minced fine
• 3 tablespoon cilantro chopped fine
• ½ teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon rosemary
• ¼ salt (optional)
• ¼ pepper
• 1 cup brown rice cooked
• ½ cup corn meal
• olive oil or vegetable oil for frying

Directions :
1. Mash or puree 1 can black beans and add
second can to mashed beans. Add next 8
ingredients (up to pepper) to mixture
and mix through. Add brown rice and mix
well, then add corn meal and mix well.
2. Heat oil in pan over med-high heat.
Take enough of the mixture out to form
a large "meatball" and repeat until all
the mixture is gone. Add them to the
oil one at a time and fry until all
side are crisp. Drain on a paper towel.

Serves 8

Tomato Curry

This vegetarian Indian curry goes well with plain rice.

Ingredients :
• Tomatoes 900 gr (2 lb), or use 800 gr (1 ¾ lb oz) canned peeled tomatoes
• Vegetable oil 85 ml (2 ½ fl oz)
• Onions 2, medium, peeled and chopped
• Ginger 5-cm (2-in) knob, peeled and finely chopped
• Garlic 2 cloves, peeled and crushed
• Green chillies 2, finely chopped
• Ground turmeric 1 tsp
• Ground coriander 2 tsp
• Chilli powder 1 ½ tsp
• Paprika 2 tsp
• Plain yoghurt 3 Tbsp
• Salt 1 ½ tsp
• Sugar 1 tsp
• Baby potatoes 450 gr (1 lb), scrubbed

Directions :
1. If using fresh tomatoes, cut a small ‘x’ at the bottom of each tomato. Bring a pot of water to the boil and place tomatoes in for 30 seconds. Remove and plunge them immediately into cold water for another 30 seconds, then remove and drain. Peel and discard skins and chop tomatoes finely. Place in a blender and process into a purée. Set aside.
2. If using canned tomatoes, place in a blender and process into a purée. Set aside.
3. In a large, heavy-based saucepan, heat 3 Tbsp oil over medium heat. Add onions and fry for 8–10 minutes, or until onions are golden brown. Add ginger, garlic and chillies and fry for 3 minutes or until fragrant.
4. Combine turmeric, coriander, ½ tsp chilli powder, paprika and yoghurt in a small bowl. Add mixture to pan and fry for 5 minutes, stirring to mix well. Add tomatoes, ½ tsp salt and sugar and return mixture to the boil. Reduce heat to low, cover and leave to simmer for 20 minutes.
5. Meanwhile, combine remaining chilli powder and salt in a bowl. Add potatoes and toss to coat. Add more salt and chilli powder to taste if desired. In a frying pan, heat remaining oil over medium heat. Add potatoes and fry for 5 minutes, or until lightly browned.
6. Add potatoes to simmering mixture and simmer for another 20 minutes or until potatoes are tender.
7. Dish out and serve immediately. Garnish as desired.

For 4 servings

Roasted Garlic Hummus

This roasted garlic hummus recipe is perfect for those who don't care for the tahini taste in hummus. The garlic adds a rich flavor that really compliments the chickpeas. Yummy Hummus Appetizer dish.

Try to serve Roasted Garlic Hummus to guests who have never had traditional hummus or to those who don't care for tahini in hummus. It has a rich garlic flavor that is not overwhelming - it's just right.

Preparation Time 10 minutes

Ingredients :
• 1 can chickpeas/garbanzo beans (15 oz.)
• 2 tablespoons roasted garlic
• ½ tablespoon lemon juice
• 1 tablespoon olive oil
• ½ teaspoon oregano

Method :
1. In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desired consistency. If hummus is too thick, simply add olive oil in small increments(½ teaspoon) until desired consistency.
2. Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread, pita chips, or veggies. Roasted red pepper hummus goes very well with cubes of warm Italian bread.
3. Hummus can be prepared in advance up to two days if store in airtight container in the refrigerator. To serve, heat in microwave or on stove top.

1 serving

Hummus Pita Sandwich

 

 Make the best Hummus Pita Sandwiches with this easy & tasty recipe. Hummus, made of mashed, cooked garbanzo beans, has Mediterranean origins. Although hummus is used as a protein-packed sandwich spread in this recipe, it is also a healthful dip for crudites or wedges of toasted pita bread.

Ingredients :
• 2 tablespoons sesame seeds
• 1 can (15 ounces) chickpeas, undrained
• 1 to 2 cloves garlic, peeled
• ¼ cup loosely packed parsley sprigs
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• ¼ teaspoon black pepper
• 4 rounds pita bread
• 2 medium tomatoes, thinly sliced
• 1 medium cucumber, sliced
• 1 cup alfalfa sprouts, rinsed and drained
• 2 tablespoons crumbled feta cheese

Method :
1. Toast sesame seeds in small nonstick skillet over medium heat until lightly browned, stirring frequently. Remove from skillet and cool. Drain chickpeas; reserve liquid.
2. Place garlic in food processor. Process until minced. Add chickpeas, parsley, lemon juice, olive oil and pepper. Process until almost smooth, scraping sides of bowl once. If mixture is very thick, add 1 to 2 tablespoons reserved chickpea liquid. Pour hummus into medium bowl. Stir in sesame seeds.
3. Cut pita breads in half. Spread about 3 tablespoons hummus in each pita bread half. Divide tomatoes, cucumber slices and alfalfa sprouts evenly among pita breads. Sprinkle with feta cheese.

4 servings

Curry Mock Abalone with Rice Vermicelli

Embrace simplicity ... enjoy here and now in order to discover the beauty of the present moment and simple thing.

A simple bowl of Curry Mock Abalone with Rice Vermicelli yet it can be quickly and easily transform to be served as a presentable party food. By adding some garnish or simple special ingredient like mock floss or crispy cereal with curry leaves or what you can think of, it will be a unique dish. 

P.S: Fresh veggies have vibrational frequencies which are not found in processed or canned food or meat that is beneficial to our body.  

Preparation:      5 mins, Cooking time:   5 mins

               

Ingredients :

°         150g rice vermicelli, blanched in hot water and drained well

°         1 can vegetarian mock abalone, drained

°         1-2 tablespoons curry powder

°         3-5 tablespoons water

°         6 slices of carrot, shredded

°         1 tablespoon olive oil

°         salt to taste (optional)

°         some fresh Chinese celery (optional), for garnish

Directions :

1.       Mix the curry powder and chilli powder with 3 tablespoons of water to form curry paste and set aside.

2.      Heat oil in a non-stick wok. Stir in curry paste and fry over medium heat until fragrant. 

3.       Throw in vegetarian mock abalone and stir-fry for 1-2 minutes and off the heat.

4.      Add in rice vermicelli, carrot shreds and mix well. Sprinkle some water for easier tossing, if needed.  Season to taste with salt if necessary.

5.       Dish up, garnish with Chinese celery and serve immediately.



Serves 2

Oyster Mushroom and Chilli

Few days back, someone asked me about Wild Red Mushroom. Unaware of Wild Red Mushroom.  Have not seen one before! Have not tasted any before!  Hmmm... NEW stuff! Very interesting.

Yes, there are so many things in the Universe that we don't know and is waiting for us to explore and to discover, just like the mushroom with a beautiful lovely name - Wild Red Mushroom that I don't know.  

So are you on such a quest? Discovering the beauty of Vegetarian Cuisine or discovering your potential or strengths? Or your warrior's heart is on the search for the truth of your existence?

If you are wondering why my posting is getting lesser nowadays, it is because I am away discovering the Mother Nature's beauty and allure by the stimulating self-discovery workshops ... With these positive energies that I harness, maybe I would be able to have a different feel when I cook and play with vegetarian dishes.

Preparation:     5 mins

Cooking time:    10 mins

           

Ingredients :

°         200g king oyster mushroom, sliced

°         3 dried chilli, cut into section

°         1 tablespoon olive oil

°         1 tablespoon vegetarian oyster sauce

°         125ml water

Directions :

1.      Heat the oil in a wok. Add dried chilli and fry till fragrant.

2.      Throw in the king oyster mushroom and stir-fry for 2 minutes. Add in the vegetarian oyster sauce and water. Simmer for 5-8 minutes.

3.      Transfer to a serving dish, garnish with some fresh chinese celery or coriander and serve immediately.

Serves 2

Aubergine (Eggplant) Kinpira

If you like braised eggplant with pepper and chilli, here is another rather similar dish - Eggplant Kinpira using only simple ingredients. Mirin is omitted in this recipe, you can add mirin or cooking rice wine, if desired.

Preparation:     5 mins Cooking time:  5 mins

           

Ingredients :

°         250g  aubergine (eggplant), cut into strips

°         1 tablespoon olive oil

°         some toasted sesame seeds

°         some chilli flakes (optional)

°         some coriander or Chinese celery (optional), for garnish  

Seasoning :

°         3 tablespoons light soy sauce

°         60ml water or dashi stock

°         1 tablespoon sugar

Directions :

1.      Place all the seasoning ingredients in a bowl and mix well. Set aside.

2.      Heat oil in a wok. Fry the aubergine or eggplant for 2-3 minutes.  Pour in the seasoning and simmer for 1-2 minutes or until it is dry.  

3.      Dish up, top with coriander or Chinese celery, sprinkle with toasted sesame seeds, chilli flakes and serve immediately.

Serves 2-4

Vegetables Rice

This recipe is the act of my right brain at work! When my son told me about the yummy Herbal Fried Rice offered by the Vegetarian Stall in his school.  I was not present in the HERE and NOW, upon hearing the word 'herbal', my right brain wander off to the thoughts of fried rice with olive, then it reminds me of the preserved olive vegetable and many other things that eventually lead me to this creation - adding preserved olive vegetable to cook the rice.   

This is the characteristic of a Right-Brained (often misunderstood), where they can think of one thing, say another and their brain has already moved on to another thought. 


If you are curious whether you are a right-brained or left-brained person, take the simple test @ The Right Brain vs Left Brain test. Have fun!

Preparation:     10 mins, Cooking time:  15 mins

           

Ingredients :

°         200g rice, washed and drained

°         400ml water

°         2-3 tablespoons preserved olive vegetables

°         some freshly chopped spring onion (optional) 

Directions :

1.      Combine all the ingredients into an electric rice cooker, mix well and turn it on.

2.      When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork.

3.      Garnish with chopped spring onion and serve hot.

Serves 2

Vegan Soy Bean Sprout Pancake (Eggless Kongnamul Jeon)

Eggless Kongnamul Jeon (Vegan Soy Bean Sprout Pancake)!  Kongnamul Jeon is a Korean pancake like dish using soy bean sprout as the main ingredient. You can cook it like a big omelette or in small pancake size. Chickpea flour is used, as it has the colour of the egg and has higher portion of protein compare to other type of flour.

Preparation:     15 mins Cooking time:  10 mins

Ingredients :

°         150 soy bean sprout, trimmed

°         50g onion, sliced

°         50g carrot shreds

°         150g chickpea flour (besan flour/gram dhall)

°         250ml water

°         salt and pepper, to taste

°         2-3 tablespoons oil

Directions :

1.      Combine the chickpea flour, water, salt and pepper in a bowl and mix well. Throw in the soy bean sprout, carrot, onion and blend well. Set aside.

2.      Heat 1- 1½ tablespoons of oil in a non-stick pan over medium heat. Ladle half of the soy bean sprout batter mixture into the pan and spread well.  Flip over the pancake after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes and transfer to a serving plate. Repeat with the rest of mixture.

3.      Cut into smaller size and serve. 

Serves 4

Soy Bean Sprout Rice

This is rather similar to Korean Rice Dish - Kongnamul Bab. You can even simplify it by having two ingredients -  rice and soy bean sprout,  with simple seasoning like salt or light soy sauce with or without sesame oil.  You may even replace carrot with mushroom or other ingredients you have in your kitchen.

Never underestimated the taste of this simple dish! We are surrounded by many simple and yet delicious vegetarian dishes. So just experience the richness of vegetarian food by taking the opportunity to savor it and fully taste it, by just focusing on the sensations in the mouth and appreciate it fully.

Preparation:     15 mins  Cooking time:            15 mins

Ingredients :

°         200g rice, washed and drained

°         400ml water

°         125-150g soy bean sprout, trimmed

°         25g carrot, peeled and shredded

°         1 tablespoon curry powder (optional)

°         salt and granulated mushroom bouillon  to taste

Garnish :

°         some shredded nori and roasted sesame seeds

Directions :

1.      Combine all the ingredients into an electric rice cooker, mix well and turn it on.

2.      When done, leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and garnish with shredded nori, sesame seeds and serve hot.

Serves 2

Vegetarian Asam Fish (Vegetarian Sour Fish)

I brought a pack of instant Vegetarian Asam Fish where it only required heating-up. I added some other ingredients to make this more nutritious yet simple to be done.  Instead of stir-fry the ingredients and add to the heated up Vegetarian Assam Fish, I just put them together and heat up.

Preparation:     8 mins Cooking time:  8 mins

           

Ingredients :

°         1 pack (400g) vegetarian assam fish

°         1-2 tomatoes, cut into wedge

°         1 wedge pineapple, cut into small chunk

°         1/2 onion, cut into wedge.

°         mint leaves (optional),  for garnish

°          

Directions :

1.      Place the ingredients in a pan and heat up.

2.      Garnish with mint leaves and serve. 

Serves 2

A Simple Green Tea Soup

Finding all ingredients for making the Thunder Tea Rice Soup is getting difficult as some of the ingredients are not easily available.  Here is a very simplified soup! Grounded peanut powder can be added, if desired.

This reminds us how much effort by many people and the natural gifts (sunshine, rain, soil) went into growing, harvesting, processing, cooking and serving the food that we eat every meal. How blessed we are!  When we are hungry, we have food.  Living in this era, we get to taste different wonderful and scrumptious cuisines even without having to step out of the country. Maybe, when we have our meal, just be thankful.  

Preparation:     8 mins Cooking time:  8 mins

           

Ingredients :

°         25g mint leaves (stems removed before weighing)

°         25g coriander

°         500ml water

°         salt, to taste

°         granulated mushroom bouillon (optional), to taste

°         1½ teaspoon green tea powder, or to taste

°         some roasted/toasted white sesame seeds, for garnish

Directions :

1.      Place the mint leaves, coriander, and ginger in a blender with 125ml of water. Blend well and set aside.

2.      Pour 375ml of water into a pot and bring to a boil. Stir in the vegetable puree and bring to a boil.

3.      Season to taste with salt, granulated mushroom bouillon and stir in the green tea powder.

4.      Ladle the soup into individual serving bowls, sprinkle some sesame seeds and serve hot. 

Serves 2

Earth and Ocean Salad (Hijiki Seaweed Salad)

A simple yet easy-to-do side dish, marrying the ingredients from the Earth which is carrot and edamame and hijiki seaweed from the blue ocean. Keep the water for blanching carrot and hijiki seaweed as soup base for noodle or clear soup, if desired.

Preparation:    15 mins

Ingredients :

°         2 tablespoons (15g) hijiki seaweed, soaked with 500ml water for 15 mins, drained well  and blanched

°         50g carrot dices, blanched

°         50g edamame

°         3/4  tablespoon sesame oil

°         1/2  tablespoon sugar

°         1 tablespoon light soy sauce

°         some sesame seeds (optional)

Directions :

1.    Combine all ingredients in a bowl and mix well. Serve chilled if prefer. 

Serves 2

Pumpkin and Yam Congee

Lately, has a Mindful Lunch in Silence! Someone asked us to watch our mind during lunch time with questions like - What is the mind doing? What is the mind aware of? What is the aspect of the food are we enjoying? How many percentage of the time are we enjoying the food or thinking of the food (via internal chattering or commenting)? How is the mind relating to the five senses? It was a very interesting to see how the mind works! 

Basing on our previous experiences, knowledge and life circumstances, our mind would tend to have predetermined views on food or certain type of food knowingly or unknowingly.  All would feel differently and all food reviews can be subjective.  Therefore, feel free to change the ingredients or explore with different type of ingredients to come up with something that you would like.  

Preparation:    5 mins

Cooking time:  20 mins, plus 2 ½ hours standing time

                      

Ingredients :

°         100g rice, washed and drained

°         100g pumpkin, cut into small cubes

°         50g yam, cut into small cubes

°         50g king oyster mushroom

°         1 pcs kelp (2cm x 5cm)

°         800ml water

°         salt and pepper, to taste

°         some shredded nori, roasted sesame seed, spring onion, for garnish

Directions :

1.    Wash the rice and drain well. Put the rice in a plastic or metal container and freeze it for 2 – 2 ½ hours in the refrigerator.

2.    Remove from the freezer and add 250ml water to it and leave to stand for 5 minutes.

3.    Pour the rice into a claypot or pot. Add the remaining water, pumpkin, yam, kelp and bring to a boil. Simmer for another 15 minutes or until the congee is soft. Stir to mash up the pumpkin. If it is too thick, just add some water. Season to taste with salt and pepper

4.    Ladle the congee into individual serving bowls. Garnish with shredded nori, sesame seeds, spring onion and serve hot. 

Serves 2

Seaweed Roll

S$1 for 1 piece/roll

Just for S$1, you get this much (slightly crispy outer layer after toasting for a longer time )

I like these few lines I read in a book, it says -

"CONTENTMENT

The more we pursue sensual pleasures, the more we crave them and chase after distractions. Our dissatisfaction increases and creates mental stress and physical discomfort. Recognize how this happens, and learn to be content with a few necessities. You will be more carefree and joyful. "

So, I try to enjoy the simple meal now and learn to be contented.  Cooking has become very simplified.  I purchased this Seaweed Roll which is made with layer and layer of beancurd skin seasoned with simple ingredients that has  nori sheet in between which costs around S$5 for 5 pieces.

 Instead of deep-frying it, I just placed them in the oven toaster and let it toasted for 10-15 minutes (you are free to do other chores or prepare other dishes). 

You can brush some oil on it or use none, cut it prior to toasting or do it after that, it is all your preference.  It can be a healthy and simple dish to go with plain/brown rice, congee, as snack or finger food.

You can dip it with chilli sauce or mayo or any other sauce you prefer.  You can even choose to wrap it with lettuce too. So just follow your mood, explore and be open to all possibilities and have fun too  ...

Vegetarian Dumpling with Noodle Soup

Cooking for ONE can be Simple and Easy. Crave for some soupy noodle, just whip this just like cooking a bowl of instant noodle!

While volunteering at the VSS Exhibition @ KMSPKS lately, it was amazing meeting people from different walks of life via the exchange of a sincere beautiful smile and a nod and VSS flyers or just intriguing small talks. Every contact is a unique and beautiful experience which I treasure. By embracing the differences we have, it leads to more discoveries which I believe the benefit is beyond our sight.

A gentleman (semi-veg*n, who have successfully go meatless for 49 days in one go, on yearly basis, personally I think with given opportunities and unleashing the inner potential,he would could have gone far beyond ...) has honestly told me that going vegetarian on a daily basis in long term is difficult because no good vegetarian eateries at his area and mock meat dishes are strongly been emphasis could drive away the enthusiasm on Going Green. Yes, he is right, I do find that that the standard of Vegetarian Restaurants raised very fast and high but the standard of the some normal Vegetarian Eateries in coffee shop or food court dropped.  This could be a temporary phenomenon.

Anyway, I do appreciate whatever input I got and will hold these questions in my mind, let the subconscious work with them while I am on another QUEST. Hope to discover their magic via questioning [not answers], which are I think is essential for unlocking the creativity.  

So, I should be creating more "Go Solo, Dine Solo" home-style cooking recipes with real simple ingredients just like this, when I have the time ...

Preparation:     10 mins Cooking time: 10 mins

           

Ingredients :

°         100g Sanuki Udon

°         few slices carrot

°         1 piece Chinese cabbage/ wok bak  

°         6 fresh beans

°         3-4 instant vegetarian dumplings

°         400ml water

°         salt and pepper, to taste

°         granulated mushroom bouillon (optional), to taste

°         some shredded nori and roasted sesame seeds, for garnish

Directions :

1.    Place udon, cabbage and water in a pot and bring to a boil and simmer 5 minutes.

2.    Add in vegetarian dumplings, carrot  and fresh bean and bring to a boil. Season with salt, pepper and granulated mushroom bouillon.

3.    Garnish with shredded nori and sesame seeds. Serve with a small plate of sliced red chilli with light soy sauce. 

Serves 1