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Spicy Pho Soup with Bacon Recipe

Ingredients

  • 6 slices bacon (6 oz/175 g), cut into bite-size pieces
  • 1 carton (900 mL) vegetable broth
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tbsp (15 mL) soy sauce
  • 1 red or green chili pepper, thinly sliced
  • 1/2 pkg (8 oz/227 g) rice noodles (medium thickness)
  • 1 cup (250 mL) bean sprouts, to serve
  • 1 cup (250 mL) packed fresh basil leaves, to serve
  • 1 cup (250 mL) packed fresh cilantro leaves, to serve
  • 1 lime, sliced in wedges, to serve

Spicy Pho Soup with Bacon Recipe

Directions

  1. In large skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 5 min. Set aside on paper towel-lined plate.
  2. In large saucepan over high heat, mix 4 cups (1 L) water, broth, ginger, soy sauce and chili. Bring to a boil. Add noodles and cook 5 to 6 min., or until al dente.
  3. Divide noodles and broth among four bowls. Top with bacon, bean sprouts, basil and cilantro. Serve with lime wedges.

One-Pot Chicken Chow Mein Recipe

ingredients

  • ⅓ cup soy sauce
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • ¼ teaspoon red pepper flakes
  • Pepper, to taste
  • 2 boneless, skinless chicken breasts, cubed
  • ½ onion, thinly sliced into half moons
  • 3 stalks celery, sliced
  • 4 carrots, julienned
  • 3 cups cabbage, shredded
  • 2 packages ramen noodles
  • 1½ cups chicken broth
  • Scallions, chopped, to serve

Directions

  1. In a bowl, add the soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.
  2. Place cubed chicken into a resealable plastic bag and pour half of the marinade into the bag. Save the rest of the marinade for later. Let the chicken marinate in the refrigerator for at least an hour.
  3. Add the marinated chicken to a large pot and cook over medium-high heat. 4. 4. Remove the chicken from the pot.
  4. Add the sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.
  5. Place both of the ramen noodle bricks into the bottom of the pot.
  6. Pour in chicken broth over the noodles.
  7. Cover the noodles with the vegetables. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.
  8. Break up the noodles and add back the chicken, and add the remaining half of the marinade.
  9. Garnish with scallions.

Slow-Cooker Beef and Broccoli Recipe

Ingredients

  • 2 pounds sirloin steak or boneless beef chuck roast, thinly sliced
  • 1 cup beef broth
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 4 garlic cloves, minced
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 1 head of broccoli, cut into florets
  • White rice, cooked, to serve

Directions

  1. In a slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and garlic.
  2. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.
  3. After 4 hours, whisk together cornstarch and water in small bowl. Add this to the slow cooker and stir to mix well. Add the broccoli and gently stir to combine.
  4. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
  5. Serve over warm white rice.

Quick and Easy Noodle Bowl Recipe

Ingredients

  • 2 boxes  Chicken Broth
  • 1 1/2 tbsp reduced sodium soy sauce
  • 12 coriander seeds
  • 12 cumin seeds
  • 4 whole cloves
  • 3 sprigs mint
  • 2 cinnamon sticks
  • 1 lime wedge, cut into 8 wedges
  • 1/2 lb boneless, skinless chicken breasts
  • 6 oz thin rice noodles (rice vermicelli)
  • 6 oz  matchstick-cut uncooked snow peas (2 cups/500 mL)
  • 1 cup matchstick-cut uncooked carrots

Directions

  1. Combine broth,soy sauce,coriander,cumin,cloves,2 mint sprigs,cinnamon,4 lime wedges and chicken,in large saucepan. Heat to a boil. Reduce heat to low.
  2. Cover and simmer until chicken is fully cooked – about 15 minutes,stirring occasionally. Remove chicken,slice and keep warm.
  3. Strain broth to remove seasoning pieces and return broth to saucepan. Heat to a boil. Cook noodles in broth for 2 minutes,to soften and loosen.
  4. Divide noodles among 4 noodle or soup bowls and top each with portion of chicken and vegetables. Pour hot broth immediately over each bowlful. Garnish with lime wedge and mint leaf.

Recipe tips

  • For a great alternative to chicken,replace it with shrimp or firm tofu. Since shrimp cooks quickly,add it later on in the simmer time so that it will be just cooked at the end of the 15 minute simmer.
  • An equal amount of other fresh,thinly-cut vegetables works well here,too. Be creative and let the season guide you. If using bean sprouts,precook them well.

Spicy Asian Beef & Snow Pea Soup Recipe

Ingredients

  • Vegetable oil cooking spray
  • 1 lb grilling steak
  • 1 cup whole baby carrots, cut into thin strips
  • 4 oz fresh snow peas, cut into thin strips
  • 1 medium onion, cut in half and sliced
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh ginger root
  • 1 box Beef Broth
  • 1 tbsp reduced sodium soy sauce,
  • 1/4 tsp red pepper flakes
  • 2 cups hot cooked jasmine rice or Chinese-style noodles, cooked without salt

Spicy Asian Beef & Snow Pea Soup Recipe

Directions

  1. Spray a 12″ (30 cm) skillet with cooking oil spray. Heat over medium-high heat for 1 minute. Add beef and cook until beef is well browned,stirring often. Remove beef from skillet with slotted spoon.
  2. Add carrots,peas,onion,garlic and ginger to skillet. Cook and stir until vegetables are tender-crisp.
  3. Stir broth,soy sauce,red pepper flakes into skillet. Heat to a boil. Return beef to skillet and reduce heat to low. Cook for 5 minutes.
  4. Spoon 1/3 cup (75 mL) rice into each of 6 serving bowls. Divide soup mixture among bowls.

Recipe tips

For a change of pace from regular rice,give jasmine rice a try. This type of rice,from Thailand,is aromatic and has a unique nut-like flavour.

Udon Bowl with Veggies Recipe

Ingredients

  • 10 oz udon noodles
  • 8 cups unsalted chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 2 bunches scallions, cut diagonally, white and green parts divided
  • 1 bag (10 oz) frozen organic Chinese-style stirfry vegetable blend
  • 1/4 cup white miso
  • 3 tablespoons water
  • 1 cup chopped Thai basil leaves

Udon Bowl with Veggies Recipe

Directions

    1. Cook udon noodles as directed on package; drain and rinse well under cold water.
    2. Meanwhile, in 4-quart saucepan, heat broth and soy sauce to gentle boil. Add whites of scallions, then frozen stirfry blend. Cook about 3 minutes or until vegetables are cooked through.
    3. In small bowl, beat miso and water with whisk; add to saucepan. Reduce heat to low, and add cooked noodles. Simmer about 3 minutes, just to rewarm noodles. Divide soup among 8 serving bowls; top with basil leaves

    Learning How to Make Sushi (or Sushi 101)

    Ingredients

    Sushi Rice

    • 4 ½ cup water
    • 3 cup Japanese rice, (Nishiki)
    • 1 cup sugar
    • ¼ cup salt, to taste
    • 1 cup to 2 cups Japanese rice wine vinegar

    Preparing Sushi

    • 10 sushi nori sheets
    • wasabi, to taste, plus more for serving
    • soy, sauce, to taste, plus more for serving
    • pickled ginger for garnish

    Optional Ingredients

    • cucumber, peeled, cut into small pieces
    • avocado, cut into small pieces
    • imitation crab meat
    • carrot, peeled, julienne cut
    • shiitake mushroom, cut into small pieces
    • smoked salmon
    • fresh tuna, sushi-grade, cut into small pieces
    • green onion, julienne cut
    • tuna salad
    • cooked shrimp, cut into small pieces
    • mayonnaise
    • chili sauce
    • sesame seeds

    Directions

    Sushi Rice

    1. Stir the water, rice, sugar and salt together in a rice cooker cooker (or cook in a pot) until salt and sugar are dissolved.
    2. Bring to a boil.
    3. Reduce heat and simmer rice for about 20 minutes or until done.
    4. Transfer the rice to a large bowl, preferably with a flat bottom.
    5. Fluff the rice with a wet wooden spoon to loosen grains without crushing them.
    6. Pour 1 cup of the vinegar over the rice.
    7. Stir and fluff rice, incorporating the vinegar as evenly as possible.
    8. Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing, or use an electric fan.
    9. Add more vinegar as necessary to coat the rice.
    10. Cool to room temperature.

    Preparing Sushi

    1. Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.
    2. Spread a dab of wasabi over the rice.
    3. Sprinkle with some soy sauce.
    4. Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.
    5. Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.
    6. Continue rolling away from you until a roll has formed.
    7. Remove the sushi roll from the sushi mat and slice it cross-wise into 1 1/2-inch pieces.
    8. Serve it with soy sauce, wasabi, and pickled ginger.

    Please note that this recipe calls for 1/4 cup of salt but this is to taste; at least 1 tablespoon of salt should be used. Yield: About 10 rolls.

    Yuasa Town : The Birthplace of Soy Sauce / Long Version

    Yuasa, a small coastal town in Wakayama Prefecture, Japan, is a fishing port and the producer of one of Japan’s most well known mandarin oranges, the Arida mikan. But a stroll through the traditional streets, including the only stretch of the famous Kumano Kodo pilgrim route that runs through the center of a town, takes you back to an age before westernization, when Yuasa was a vibrant hub of gastronomy in Japan. For it was here, in the 13th century, that soy sauce as we know it was first established and produced, and even now the streets are rich with the smells of fermenting soy sauce, still produced exactly the same way it was more than 750 years ago.

    10-Minute Shrimp Soup

    Ingredients

    • 3 1/2 cups water
    • 1 package Oriental flavor ramen noodles
    • 1/2 cup green onion – chopped
    • 1 medium carrot — julienne strips
    • 4 1/4 ounces shrimp — rinsed and drained
    • soy sauce — if desired

    Directions

    1. Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes,
      stirring occasionally, until noodles are tender. Stir in contents of
      seasoning packet, onions, carrot
      and shrimp; cook until hot. Serve with soy sauce.