Since few weeks I’m experiencing to eat vegetarian and vegan, doing 5 hours of ping-pong and 1 hour swimming per week and I feel very good. I’m always cooking with whatever I have in the fridge and today I’ve ended up with something quite nice. Now, the most difficult part is to remember the different steps to write this freestyle recipe which could be better of course!
- 1 tsp of olive oil
- 1 tsp of sesame oil
- 1 tbs of Oyster sauce
- 2 pinch of “Chinese five spice”
- 2 pinch of “garlic and chilli
- 2 sachet of Miso soup
- 100g of walnuts
- Salt and Pepper
- 1 tsp of butter
- 200g of firm tofu
- Japanese noodles
- 2 big flat mushrooms
- 1/2 cucumber
- 2 fresh carrots
- 1 avocado
- 4 eggs
- 1 broccoli
- 1 bunch of asparagus
- 200g of bean sprouts
Preparation: 20min / cooking: 30min
1/ To begin
Chop the broccoli in big pieces and cook it for 5 minutes in boiling water with the teaspoon of olive oil.
2/ Chop, chop, chop
During that time, cut the tofu, chop the asparagus and the mushrooms.
3/ In the pot
When the broccoli is cooked, take it off but keep the water. Add the two miso soup sachet and drop the asparagus, mushrooms, mint, bean sprouts, the walnuts and noodles in the water.
Add some oyster sauce, salt, pepper, the spices and whatever you feel might be good to add. Let’s cook this soup 10 to 15 minutes at medium heat.
5/ In a frypan
At high heat, melt the butter and the sesame oil. Fry the fresh eggs and if you got enough space the tufo. If you don’t, take another frypan :-) You can add some spices on the top.
6/ Chop, chop, chop, again…
During the soup is cooking and the eggs and tofu frying, chop the cucumber into big cubes, peel and slice the avocado. Clean the carrots.
7/ In a bowl
The soup should be ready now. Pour it into 4 bowls.
5/ In a plate
Put each bowl in a plate and add the carrot, the egg, the broccoli, the fried tofu, the cucumber around it. Pick four pair of chopsticks and you are ready to eat!