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Cabbage-Mushroom Gyoza

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For the filling of the gyoza, I used one Chinese cabbage (just the leaves), 2 spring onions, 250 grams (dry weight) of rehydrated shiitake mushrooms, 3 cloves of garlic, a 1″ piece of ginger and 2 carrots. To this I added a bit of mirin (about 2 tablespoons), soy sauce (about 2 tablespoons), sesame oil (about 1/4 teaspoon) and salt (about 1/4 teaspoon).

I used pre-made dumpling wrappers. The gyoza were pan-fried on both sides, then I added some water and cooked them until it evaporated. I served them with spring onion, rice vinegar, soy sauce and chilli oil.

Any extra dumplings can be frozen before cooking to save them for later.

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Broccoli Stalk Soup

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I’ve been making a lot of soups lately, because it’s a good way of getting vegetables when the weather is chilly and a salad sounds unpleasant. This one tastes more exciting than it looks.

For this soup, I first fried half an onion in a little oil, then added thyme, a few fennel seeds, some fresh ginger, and chopped vegetables: half a head of broccoli plus the entire broccoli stalk, 6 mini bok choy, and one carrot. I cooked the vegetables until they were all soft, adding water as needed. Once the vegetables were soft, I puréed them with a little water and added salt and black pepper to taste.

I topped it with oat cream.

Pumpkin-Ginger Soup

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I used a friend’s recipe for this. It is boiled pumpkin with ginger and salt. I also added lemon juice and sage. It is topped with roasted almonds. The ginger has a nice bite, but I prefer pumpkin soup with carrot.

Black Pepper Mushroom Pasta in “Cream”

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To make this I pan-fried chestnut mushrooms and black fungus over low heat, then added oat cream and a liberal amount of fresh ground black pepper, plus salt to taste. After the pasta was cooked I added it to the sauce and cooked it a little more. It is topped with a bit of dried parsley.

Asian Greens Soup with Squash, Tofu, and Enoki Mushrooms

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I used this recipe, with some modifications. First, I fried the garlic instead of roasting it, in the same oil I later used for the tofu. Second, I used bok choy as the greens. Third, I used whole chillis which I later removed. Finally, I was unable to find mushroom broth, so I made my own. I took some black fungus and chestnut mushrooms and simmered them with black pepper, garlic, savory and a little tarragon. After some time I strained the broth and then continued with the recipe.

Kimchi Ramen Soup

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I made a broth with chicken stock, soy sauce, sesame oil, garlic and ginger. I boiled a carrot, chard/mangold stems and black fungus in it, then removed the garlic and ginger chunks. At this point I added the chard leaves, a small sweet pepper, and the noodles. I finished it with the juice reserved from the kimchi I used to make dumplings, a marinated egg, and green onion.

I’ve had a very similar fusion dish at a Japanese restaurant, but with bok choy and bean sprouts instead of chard and black fungus.

Kimchi Gyoza

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I decided to make kimchi gyoza with some friends. I had a jar of kimchi and dumpling wrappers, but no bean sprouts. So I improvised, using green onion from the garden, frozen fried tofu, and a scrambled egg.

We ate it with dipping sauce of rice wine vinegar and soy sauce.