This Monday night at around 5 PM , my husband and I both look at each other and ask the unspoken question -“What are we doing for dinner?” I think for a few seconds and go ‘let’s make something really good’. The ‘really good’ from me was because I am trying to do vegan for a few weeks (not sure how long I will last). So I say ‘let’s make pooris and potato sabzi’! Poori sabzi is one of my favorite vegetarian meals. Hubby says ‘wonderful, let’s do it’ and he volunteers to make the dough for the pooris while I go for a shower. I come back in 15 minutes to see hubby trying to hide behind the children. Finally he says sheepishly ‘Hon I missed the atta (whole wheat flour) from your grocery list. OK so that was the end of the poori sabzi craving 🙂
So it was after that, that I came up with the idea of going Japanese! In my house this is pretty common- to change directions radically especially when it comes to cooking! Hubby being an expert in sushi, I now volunteered him for making the sushi rolls. And I decided to attempt miso soup and miso ginger dressing. The family has always loved this wonderful miso ginger dressing at our local Japanese restaurant and I always wanted to try and make it at home. So today was going to be the day! I washed and kept the sushi rice in a pot to cook while I googled for a good miso ginger dressing recipe. I short listed three that I liked and then mixed them a little bit to try to mimic the taste of the dressing at our favorite local Japanese place. I had to try mixing and changing proportions a little bit until I came pretty close to the benchmark I had set up for myself! Hmm…darned good I must say!
Next the miso soup was a breeze. Just Add spring onions and tofu to a pot of boiling water. And the mix in the miso along with some kombu pieces. I used sesame garlic tofu and so that additionally also added some flavor to the soup. It came out pretty darned good too.!
Hubby dear did a fabulous job as usual with his vegetable california rolls. I have posted the detailed recipe for making sushi rolls here before. What a team we make! So thus we delivered yet another successful and far from boring weeknight meal that all four of us loved!
So what are you waiting for? Turn your boring weeknight meal to a fabulous, fantastic one by making this meal!
Bringing this fabulous vegetarian Japanese meal to Throwback thursdays this week where my Chicken Curry from last week made it to the Features – Hurray 🙂 Also linking to Fiesta Friday this week. Margy @ La Petite Casserole and Su @ Su’s Healthy Living are the co-hosts at FF this week.
Ingredients: Method: Take all the ingredients in a food processor and blend until you get a smooth creamy mixture.
Miso ginger dressing
Take all the ingredients in a food processor and blend until you get a smooth creamy mixture.
Ingredients: 5 cups of water about 1/2 cup chopped scallions (spring onions) 1/2 cup tofu pieces (I used sesame garlic tofu) 4 tbsp miso paste 3-4 kombu pieces Method: Boil the water in a cooking pot. Add the scallions and tofu pieces. Cook them for about 2 minutes. Then add the miso paste and the kombu pieces. Turn heat off. Stir well to mix. Serve warm.
5 cups of water
about 1/2 cup chopped scallions (spring onions)
1/2 cup tofu pieces (I used sesame garlic tofu)
4 tbsp miso paste
3-4 kombu pieces
Boil the water in a cooking pot. Add the scallions and tofu pieces. Cook them for about 2 minutes. Then add the miso paste and the kombu pieces. Turn heat off. Stir well to mix. Serve warm.
Vegetable California Rolls
Check my recipe that I posted for Spicy shrimp Sushi Rolls here for making sushi rolls. Skip the shrimp and only add cucumber and avocado pieces for a vegetarian version.