Miso and Onion Soup




1 finely sliced onion 

2 tbsp white miso paste

5 cloves garlic, chopped

1 sprig spring onion, finely sliced

100g Japanese silken tofu

1 tbsp sake

3 cups water (or vegetable stock)




Gently sauté garlic with oil, 1-2min, until aromatic.

Added chopped onions and miso, and cook for further 2 minutes- do not brown onions. Add water or veg. stock and cook until onions are soft and translucent approx 15 minutes. Stir miso through until dissolved.

Serve with chopped spring onion and silken tofu.



Potato Bonda Recipe




Potatoes : 3 medium

Onion : 1 medium, chopped

Curry leaves: 1 sprig

Ginger : 1 inch piece

Green chilli : 1

Fennel powder: 1 tsp

Garam masala: 1 tsp

Tumeric powder: 1/2 tsp

Cumin seeds: 1/2 tsp

Mustard seeds: 1/2 tsp

Oil: 1 tbsp

Salt: to taste

Besan flour: 1 cup




Peel, dice and boil potatoes until soft, drain and mash well. 

Fry in pan with oil, cumin seeds, mustard seeds and curry leaves until spluttering and aromatic.

Add chopped onions, cook 1-2 minutes.

Add finely chopped chilli and ginger, cook 1-2 minutes.

Add ground spices and cook further minute.

Remove from heat and mix well into mashed potato. 

Thouroughly mix besan flour with approx 4 tablespoons water until thick but still runny consistency. 

Form potato mix into golf size balls and dip into besan batter.

Carefully place battered balls into hot oil and cook until golden brown.

Remove and drain on paper towel.


Serve with apple and tamarind chutney.




Apple and Tamarind Chutney




    1 cup / 1 medium apple finely chopped

    1/4 tspn coriander seed ground

    1/4 tspn cumin ground

    1/4 tspn garam masala

    1 Tbs tamarind paste

    1/2 cup sugar

    1/4 tspn salt

    1 Tbs lemon juice or 1 tspn rice vinegar

    1/3 cup / 80 ml water

    1 tspn oil




 Heat oil in a small sauce pan on medium. Lightly fry coriander, cumin, garam masala, 2 min.

 Add water, bring to boil.

 Add apple, tamarind, sugar, spices, salt, lemon juice. Mix well.

 Reduce to low heat. Stirring occasionally, Simmer uncovered until thickened, 20-30 min.

 Allow to cool and thicken 15 min.




Yuba Wrapped Cabbage Rolls




4 cups chinese cabbage – chopped thinly

1 carrot- chopped into thin matchsticks

200g mushrooms –chopped

½ buch spring onions-chopped

1 packet of Yuba (dried beancurd skin)

1 tbsp soy sauce

Cooking oil


Spice base

½ onion roughly chopped

2 tsp schezuan peppers

1 star anise

1 tsp black peppercorns

1-2 red chilli

2 garlic cloves


Individually sauté until soft, cabbage and carrot and place into mixing bowl.

Saute chopped mushrooms approx 5 min until moisture has evaporated – add to mixing bowl.

Dry fry in non-stick pan spice base ingredients until aromatic (will smoke slightly) 3-5 min. Add to food processor or mortar and pestle and grind into paste. Mix thoroughly into cooked cabbage mix. Add chopped spring onions and soy sauce to taste.


Cut yuba skins into diagonal shapes, approx 20 x 25 cm.

Place approx 1 cup of cabbage mix at front and centre to the yuba sheet, and roll length-wise to form parcel.


Place wrapped parcels in non-stick baking tray, add a tbsp of water to tray, and cover tray for sealed baking in oven.

Allow parcels to steam-bake in oven for 30-40 minutes, moderate oven (180 degrees).

Before service, pan fry wrapped yubas with oil to create brown, crispy skin.


Serve with chinese black beans and carrot-ginger sauce.




Chinese Black Beans




2 cups dried black beans

1 tsp schezuan pepper

1 piece dried mandarin peel

1 piece dried liquorice

½ tsp fennel seeds

1 dried red chilli

1 garlic clove

1 star anise

1 inch fresh garlic

1 cup chinese rice wine

½ cup soy sauce


Soak black beans overnight and then cook until just soft.. Drain and set aside.


Place all other ingredients in large pot with 1litre water and bring to boil.

Simmer for 1 hour.

Strain and remove spices, reserve the liquid for cooking with black beans.

Combine cooked beans and liquid and cook until beans thicken-approx 1 hr.

Season as needed.




Carrot Ginger Sauce




1 onion –finely chopped

6 medium sized carrots

1 tbsp soy sauce

1 tbsp chopped ginger

1 tbsp rice wine vinegar

1 tsp honey

1 tsp sesame oil




Peel, dice and boil carrots until just soft. Set aside.

Gently sauté onions until soft. Remove from heat.


Mix carrots, onions and remaining ingredients and puree with blender or hand mixer until a smooth sauce consistency.

Add water as needed.

There are some other recipes on our old veggie box blog: