3菜1汤 3 Dishes 1 Soup

1. Dumplings (水饺)

• 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.

3. Salmon

• 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.