Tamago Miso-shiru [卵みそ汁]

Tamago Miso-shiru
A simple yet nutritious home-cooked style miso soup that I cooked for breakfast sometimes, when we had Japanese style breakfast. Our breakfast of the day was egg-miso soup, natto, steamed rice, and small amount of pickled vegetable. Was not it healthy? Japanese eating culture, whenever rice is served it should be served together with any kind of pickle(s).


Mr hubby often reminded me to prepared Japanese breakfast, too bad that his wife loves Malaysian style breakfast so much. Roti bakar (toast), fried noodles with shiningly greasy sambal, and nasi lemak are my favorites. If only nasi lemak contains low cholesterol I would have it for breakfast daily, with a cup of hot coffee. Well, as a Malaysian, I am proud of scrumptious Malaysian food and language ability of Malaysian-Chinese.

老爷不时都会提醒我准备日式早餐,没办法谁叫他娶了个超爱马来西亚早餐的老婆每天不时roti bakar,就是炒米粉面类的加油油亮亮的sambal。要是nasi lemak没那么琐碎也没那么高胆固醇,我可以每天来盘nasi lemak 和一杯热腾腾的kopi。身为马来西亚的一份子,最让我感到自豪的是马来西亚美食和华裔的语言能力。

Tamago Miso shiru [Print Recipe] Ingredients (4 servings): 800ml water 1 tsp dashi stock granules/powder 2 tbsp mixed miso (awase miso), dissolved in 2-3 tbsp hot soup 1 pack of shimeji mushroom 1 small onion, slice thinly 4 no. small eggs Chopped spring onion for garnish
  1. In a pot, bring water to a boil. Add in vegetables and cook until they are well cooked.
  2. Add in dashi stock, followed by miso paste.
  3. Reduce heat to simmer, crack an egg into a small bowl then drop it in the pot gently. Repeat for the other 3 eggs, remember to drop them in apart from each other.
  4. Do not stir, cook for about 4 minutes with lowest heat.
  5. Transfer eggs into serving bowls, then fill each bowl with miso soup. Garnish with spring onion and serve warm.


Special Sour-Spicy Shiitake [特色酸辣冬菇]

Sour and Spicy Shiitake

After a long long break from blogging, it is time to have a date with my laptop. For the past few months, I was on half holiday mood as both my boys attending primary school and kindergarten. Theoretically, I should had more time for blogging but I really enjoyed "me" time after being a 24hrs guardian for more than 5 years.

Me time, I enjoy doing things alone or do nothing at all. At least one a week, I enjoyed groceries shopping ALONE , slowly, and without having have to worry about boy(s) gone missing while I shop or repeating "no, you cannot buy this". Taste of the freedom again after boys came along, something I longed for. And, date with hubby resumed. SAHMs, you need such freedom too. Right?

Well, half day kids free does not mean off from house chores. Chores never ended, and there are always empty stomachs to feed. So, here come a really simple and appertizing recipe I created. It is featured on Y3K issue no. 72, along with 3 other vegetarian recipes.

Special Sour-Spicy Shiitake [Print Recipe]

6 medium size fresh shiitake mushroom
1 tbsp Thai chili sauce
1 tbsp lemon juice
1 tsp soy sauce
1 tsp chili oil (辣油)
Salt to taste

  1. In a large bowl, combine all ingredients except mushroom, set aside.
  2. Cut shiitake into bite size, cook without oil until mushroom is softened.
  3. Transfer mushroom into (1), while it is still hot.
  4. Marinate for at least 30 minutes, serve in room temperature. 

Y3K  Issue72 


Turnip and Meatballs Stew [Hearty Winter Dish]

Kabu to dango no ni

This dish is called 蕪と肉団子の煮 (kabu to nikudango no ni) in Japanese, one of the popular winter vegetable dishes in Japanese home-cooking. Obviously, I am way to outdated now. It is now spring and sakura is seen almost everywhere around my place. It will be great time for hamani next week, hopefully next few rainy days would not do any harm to the blooming sakura before its peak.

Back to the dish, the leaf is usually cooked together in the pot but I used it for making pickle. Turnip leaf can be stir-fried too, as if any other green leafy vegetables. The texture of turnip is softer and finer than daikon, it is also less or not "smelly".

Turnip and Meatballs Stew [Print Recipe]

  • 500 g turnip
  • 100 g minced pork or chicken
  • 1/2 small onion, chopped
  • 1 tbsp green peas (heap)
  • * 1 tsp cooking sake / 料理清酒
  • * 1/4 tsp salt
  • *1/4 tsp sugar
  • *1 tbsp water
  • *1 tsp katakuriko OR corn starch
500 ml water
10 cm konbu for stock / kelp
2 tbsp sake
Salt to taste

  1. Fill water in a pot, add in konbu and soak it as you prepare turnip and other ingredients.
  2. Put minced meat in a bowl, add in all ingredients marked with *. Mix well in same direction until nothing stick on the side of the bowl and the mixture became sticky. Mix in chopped onion and green peas, mix well and set aside.
  3. Cut off turnip leaves, wash and drain. Then, cut into bite size. Set aside.
  4. Peel turnip and cut into chunks.
  5. Bring (1) to a boil, once it is boiled remove and discard konbu. Add in turnip and simmer till it is cooked.
  6. Push turnip one side of the pot, add in meatballs. Meatball: Use a small spoon to scoop (2) and shape into ball then drop into the pot.
  7. Add sake and salt to taste. Cook till meatballs are well done, add in (3) and cook for few minutes.
  8. Turn the heat off, serve warm.

It was white valentine's day in Kyoto, snowed heavily for 2 days and kids had fun playing with snow for the first time. The last time snowed like this was 18 years ago. Winter Day
J walked to kindergarten in the snow for the first time, and about an hour later the weather warning was announced we had to fetch him home. Winter Day


LinkWithin Related Stories Widget for Blogs

Please Ask First

© 2005 - 2012 by Lydia Teh My Kitchen All Rights Reserved Do NOT republish any or part of contents and photographs without prior written consent from My Kitchen. E-mail: lydia_teh[at]yahoo[dot]com

Free subscription to MK, enter your email address:

Delivered by FeedBurner