Miso Soup (serves two)

I have been craving to cook my own miso soup but doesn't know how to go about it until I come across Dr Lesie Tay's Ieatishootipost blog on one of his ieatvideo. There is one particular video which teaches how to make simple miso soup on your own. So I am gald that I can make my own and share this recipe with you guys =D 

Ingredients:

1 silken Tofu - cut into small cubes

1 tablespoon of miso

* I dun really want my soup to taste super salty so I bought the above instead

1 Packet of dashi soup powder

Method:-

1. Boil a pot of water and add in dashi soup powder. Stir well.

2.  Lower the fire to small fire. Disolve one tablespoon of miso with wire ladles(like above) into the   soup(this step is to enable miso being dissolve into the soup evenly.)

3. Add in tofu and simmer for1 to 2 mins.

If you prefer with seaweed, you can add in some wakame seaweed before adding in tofu. You can get such seaweed at Singapore Meidi-Ya supermarket which is located at Liang Court.

You may also want to refer to the below ieatvideo for clearer idea of how to prepare this simple soup.

Bibimbap(Serves 2)

Yesh finally had taken some time to try out this dishes which is my favourite korean cuisine too. I reali like the spicyness in it. I feel during cold weather, this dish is definately a bravo dish to enjoy. Compare to our own mix veggie rice, I feel that korean have rather do it their own style with their signature gochujang. So yeap, here's my version which you guys can try it out~

Ingredients:-
2 eggs - for sunny side up
1 packet of spinach -> I bought those from china
5 or 6 chicken fillet - cut into strips
6 shiitake mushroom - cut into slices
1 cup of beansprout
1 Japanese cucumber - cut into thin slices
1 carrot - cut into thin slices
3 garlic cloves - chopped & minced 1/4 of it for frying chicken
2 serving portion of cooked rice

Drizzling Sauce:-
1 Tablespoon of sesame oil
Pinch of Salt

Seasoning:-
1 1/2 Tablespoon of Gochujang
Extra sesame oil

Method:

1. Boil a pot of water. Blanch the spinach for 1 min, drain and rinse with cold running water. Squeeze out any excess water.
2. Cut spinach into section and add in half of the drizzling sauce. Mix well and set aside.
3. Repeat step no. 1 & 2  for beansprout.
4. Add in 1 teaspoon of sesame oil in happy call pan. Saute the cucumber with garlic till soften and set aside.
5. Repeat step no. 4 for carrot, mushroom. Remember to keep them seperate.
6. Heat 1 teaspoon of sesame oil and add in minced garlic, stir fry until fragrant. Add in chicken fillet and stir fry about 1 min and add in gochujang. Mix well and cooked till chicken is cooked and dish out.
7. Add in 1 tablespoon of oil and crack an egg to make a sunny side up. Once ready, dish out and do another sunny side up.
8. Serve serving portion of rice into serving bowls, arrange all the cooked ingredient nicely and put the sunny side up on top.
9. To serve, simply add 1 or 2 tablespoon of gochujang (up to your preference) and mix well.