You may have heard of the fruit enzyme drink fad but do you know why is it so popular? If you are looking at ways to improve your health without doing drastic changes to your diet and lifestyle, then this is a topic you wouldn’t want to miss. Enzyme drinks are made from the fermentation of fruits and vegetables, and they are reputed to improve digestion for optimal nutrient absorption, speed up metabolism, and promote gut health to boost immunity, heart and brain health. Many online reviewers have nothing but good things to say about the health benefits of enzyme drinks, store-bought or homemade!
As enzymes break down food for easier digestion by the body, it is best to take the enzyme drinks during or immediately after your meals. Hence, home cook Guo Ming of Joy Green Food shows us how to incorporate an enzyme sauce into a delicious and healthy dish of Japanese Soba with Dumplings! This recipe is suitable for vegetarians too!
The enzyme sauce used in this recipe originates from Japan and it is the latest premium health product by LoveJoy Wellness. LoveJoy Wellness has more than 60 years of experience in producing healthy plant-based enzyme ferments and the sauce itself is made from 60 different kinds of fresh fruits, vegetables, and herbs! With a sweet plum aroma, the sauce has both the tanginess and sweetness you would expect from the fruit, making it perfect for pairing with salads, sashimi, sushi, and tofu!
Here are the ingredients that you will need: Japanese soba noodles, pea shoot vegetables, instant vegetarian dumplings, radish, carrots, ginger, dried Shiitake mushrooms, sesame oil, salt, pepper, sugar, soya sauce, and a bottle of LoveJoy Wellness enzyme sauce.
The first step is to prepare the sauce for the dish.
In a small bowl, add in the ginger, enzyme sauce, and soya sauce. Mix well to combine and set aside to let the flavours come together.
Secondly, cook the soba noodles.
Boil a pot of water and once the water is boiling, add in the noodles. Remove the noodles when they are cooked and place them in a bowl of cold water to prevent the noodles from overcooking.
For the third step, braise the radish, carrots, and mushrooms.
In a frying pan, add the sesame oil, salt, pepper, sugar, carrots, radish and mushrooms. Stir fry for 2 minutes till the fragrance releases.
To braise the vegetables, add soya sauce and 150ml water to the pan and cover it with a lid. Reduce the heat and let the vegetables braise for 5 minutes. If the vegetables are still hard, add in more water and braise them for another 3 minutes or until soft. Do not discard the braising sauce.
Next, pan fry the instant dumplings.
In a frying pan, heat up some oil and add in the dumplings. Add 2 tbsp water and cover the pan with the lid to cook for 2 minutes.
Lastly, it is time to assemble the dish!
In a serving bowl, add in 3 tbsp of the vegetable braising sauce, 20g sesame seeds, and 1 tsp olive oil.
Pour the mixture onto the cooked soba noodles and give it a good mix. #Tip: this gives the noodles some flavour and prevents them from clumping together!
Place the flavoured soba noodles onto a serving plate. Arrange some blanched pea shoots, dumplings, and braised vegetables on the noodles and drizzle the enzyme sauce over the dumplings and noodles.
Garnish with the remaining sesame seeds and your Japanese Soba with Dumplings and Ginger Enzyme Sauce is ready!
Get the recipe below!
- 200g soba noodles
- 75g pea shoot vegetablesBlanched
- 6 instant vegetarian dumplings
- 130g radishsliced
- 60g carrotsliced
- 4 dried shiitake mushroomscut into strips
- 2tbsp sesame oil
- 1/2 tsp salt
- 1tsp pepper
- 2tsp sugar
- 1tbsp soya sauce
- 25g young ginger
- 1bottle LoveJoy Enzyme sauce
- 1tbsp soya sauce
- 25g sesame seeds
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