Miso veg soup

Ingredients

2 heart of sucrine
1 tomato
1 can button mushroom
seaweed (optional)
1 tbsp MISO paste
salt&pepper
water

Method

1. Cut and discard the tough base of the vegetable. Sliced into 2cm thick, wash drain and set aside.

2. Cut tomato into wedges and half the button mushroom.

3. Bring a pot of water to boil. Add in the tomato and mushroom, seasonings.

4. When water start to bubble, add in the vegetable. Off fire and allow to simmer. Serve hot and top with seaweed.

Stir fry courgette/zucchini

Ingredients

1 kg of courgette/zucchini
1 carrot
salt&pepper
sesame oil

Method

1. Wash the skin of the courgette, cut and discard the head and tail. Sliced and shredded thin.

2. Skinned carrot and cut into shred too.

3. Oil the wok until smoked, pour in the shred courgette and carrot. Simmer for 3-4 minutes.

4. Add in seasonings and stir fry for another 1-2 minutes.

5. Dish up and serve hot.

Stir fry lettuce

Ingredients

1 lettuce/iceberg
ginger slices
salt&pepper
sesame oil

Method

1. Cut the lettuce into pieces. Wash, drain and set aside.

2. Sante ginger slices in a hot pan, put in the lettuce and simmer for 2 minutes.

3. Add in seasonings, blend well and off fire. Do not over cooked the lettuce, or it become flaccid.

4. Serve hot and consume immediately.