Buy a big packet of dumplings from the people who cook and sell them in hawker, etc. We bought ours for about $10 from a stall in Chinatown food market, the hawker near OG.
Add them into boiling water for 15 minutes.
Cut ginger into slices, and add vinegar to it as a sauce for the dumplings.
2. Shiitake Mushroom
Remove the stalk.
Wash the mushrooms and stalks in water.
Sprinkle salt and black pepper on the “white side of the mushroom”. (Another option: You can add olive oil on the mushroom so to coat the salt and pepper all around)
Put them on aluminium foil in the oven (about 150° F) – gets drier when you increase the heat and/or duration.
Wash the salmon and cut them into slices of fillet.
Marination sauce (for 1 slab of salmon): 2 tbsps of Miso, 3/4 tbsp light soya sauce, 1/2 tbsp sugar. Add more if you want it to to be saltier or sweeter.
Marinate both sides of the salmon slices. Do this at least 30 minutes before you cook. Best if you can marinate hours or the night before cooking.
Put them on aluminium foil in the oven (about 150° F). Monitor, as they become more cooked, flipped the salmon. Gets drier when you increase the heat and/or duration. So, be sure not to cook for too long. But it’s still yummy when overcooked!
4. Miso Soup with Silken Tofu
Cut silken tofu into cubes. Cut spring onion.
Soak dried and ready-to-use wakame (seaweed) in water for 10 minutes. Then drain well.
Boil water, add dashi (or fish stock) and tofu.
Dissolve the miso in a small bowl with a little warm water. Usually for each cup of dashi into miso with tofu, you will need about 1 1/2 Tbsp. of miso.
Once the water is boiling, add the dissolved miso into the soup and stir.