No-Fish Ball Noodle Soup (Vegan)
A savoury plant-based take on Asian fish ball noodles. Quick and easy with five ingredients and ready in 30 minutes. Perfect for a vegan lunch or side dish.
A savoury plant-based take on Asian fish ball noodles. Quick and easy with five ingredients and ready in 30 minutes. Perfect for a vegan lunch or side dish.
Bok choy miso soup is a quick way to use up leafy greens in a light yet flavourful soup. And you get a hit of savoury, fermented probiotic goodness to boot!
Make adzuki bean paste in the Instant Pot or stove with only sugar and beans. Red bean paste is called anko in Japanese, dousha in Chinese, or danpat in Korean.
Rich and nutty roasted sesame paste is a staple of Japanese and Chinese cuisine, where it’s called Neri Goma or Zhi Ma Jiang. Made from just one ingredient!
This bouncy vegan sashimi is made by marinating konjac (Japanese yam cake). It’s perfect for nigiri, sushi rolls, donburi, gunkan maki, poke bowls, and more.
Nori komi furikake is among the simplest types of furikake, or Japanese rice seasoning. This vegan furikake is so umami, you won’t want to eat rice without it.
My homemade version of the famous Hainan Yeshu Coconut Milk. This Chinese coconut drink is made from just one ingredient: young coconut. Oh so refreshing!
Transform your shredded coconut or coconut flakes into golden-brown toasted coconut in five minutes using a skillet. Crispy, crunchy, with tons of nutty flavour!
Two-ingredient peanut butter stuffed dates are a powerhouse of nutrients and natural energy. Perfect for potlucks, parties, or a simple after-school snack.
Traditional Hawaiian Haupia (coconut pudding) is the easiest dessert. All it takes is coconut milk, cornstarch, and sugar. Serve cold for a refreshing treat.