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The Tofu Miso soup is famous for its health benefits. The Japanese eat miso soup with most meals — even with breakfast.

Ingredients:

250g Firm tofu
1 Spring onion
4 cups water
1/2 cup Dashi granules
100g Miso
1 Mirin

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Chawan Mushi — The much-loved Japanese savory custard. Tastes absolutely delicious, when served warm. In fact special China cups are made for preparing and serving the custard. The cups come with lids that are used to keep the custard warm for a while after it is served.

Ingredients:

60 g chicken breast ~ cut to bite-size pieces
2 teaspoons light soy sauce
50 g baked ell ~ cut into 4 pieces
4 fresh shiitake mushrooms ~ stem discarded
4 large shrimps ~ peeled and de-vein
1 tablespoon 3 cm lengths of mitsuba or parsley stalks
8 Gingko nuts ~ peeled, blanched and thin skins removed
2 large eggs
350 ml basic dashi stock (Japanese fish stock)
3 teaspoons light soy sauce
A little shredded yuzu orange or lemon peel to garnish

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Ingredients:

Shrimp, wheat noodles and a selection of tender vegetables in a flavorsome soy and sesame sauce.
4 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons Chinese rice wine
1 teaspoon brown sugar
12 oz. (360g) pre-cooked thick wheat noodles
2 tablespoons peanut or canola oil
12 large raw shrimp (prawns) ~ peeled
1 red pepper (capsicum) ~ julienned
1 zucchini (courgette) ~ julienned
2 tablespoons sesame seeds
2 cloves garlic ~ crushed
2 teaspoons finely grated ginger
1 scallion (spring onion) ~ thinly sliced on the diagonal

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Ingredients:

The savory-sweet teriyaki sauce combines perfectly with the tender chicken and vegetables in this quick and flavorsome noodle dish.
3½ oz. (100g) dried somen noodles
4 tablespoons Japanese soy sauce
3 tablespoons mirin
2 teaspoons brown sugar
¼ cup water
2 tablespoons peanut or canola oil
2 teaspoons cornstarch (cornflour) mixed to a paste with 2 teaspoons water
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
1 carrot—julienned
Small bunch of bok choy—roughly chopped
1 scallion—finely sliced on the diagonal
2 teaspoons finely grated ginger

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