Ok! We had a great summer and it is time to go back to school and start thinking about lunch ideas!
My kids love hot lunch, so I often cook yummy lunch in the morning and pack it in their thermos. Here I included three my go-to lunch recipes and trust me, as long as you prep the night before, you can whip these dishes up less than 15 minutes.
This is so simple to make. Usually we make this dish using chicken, but I prefer turkey as they are more lean. This meat sprinkle is called “Soboro”. Make Soboro night before and you can just pack this with warm cooked rice with green vegetable and scrambled egg if you like. This recipe makes enough for 4-6 servings, so try Soboro for a filling for a wrap with some lettuce and cheese.
What you need;
- 500g of ground turkey
- 4 tbsps of salt reduced soy sauce
- 1 tbsp of Maple syrup
- 1 tbsp of grated ginger
- scrambled egg (2 eggs)
- some blanched spinach or other green vegetable
- cooked rice
How to make turkey sprinkles;
- In a medium frying pan, add ground turkey, soy sauce, maple syrup and ginger and cook until the liquid is almost gone, but the meat is still moist. Stirring frequent is the key to make good soboro.
Hearty Miso Soup
Make dashi stock and cut vegetables the night before, or you can make miso soup the night before and just heat it up in the morning!
- 4-5 cups dashi stock*
- 1 carrot
- ½ small onion
- ½ package of Tofu (medium or soft) about 250 g
- 2-3 tbsp. miso paste
- chopped green onion
- Cut carrot into 3mm rounds and slice onion into thin pieces about 2mm thick. Cut tofu 1.25cm cubes.
- Place the dashi stock in a small pot and bring to a boil. Add carrots and onion and cook until tender about 10 minutes.
- Add Tofu and 2 tbsp of miso paste and serve.
In place of carrot and onion, Daikon radish, cabbage, potato, shiitake mushroom, enoki mushroom and other veggies you like can be used.
*How to make dashi stock
What you needs;
- 4-5 cups water
- 1 small piece of Konbu kelp (about 12 x 12cm)
- a handful of dried katsuobushi bonito flakes
- Wipe Konbu with a damp cloth before placing Konbu into a pot of water to soak for 30 minutes at room temperature. Bring the pot to a boil, then turn heat down to simmer for 10 minutes. Add a handful (about 10 g) of dried Katsuobushi and simmer another 2-3 minutes. Turn off heat.
- Remove from heat and leave to cool just until you can handle it safely.
- Pour everything through the sieve into a glass jug or other container for storing the finished dashi, and discard the konbu and solids retained by the sieve. Don’t squeeze the contents too much when sieving. Dashi stock keeps in the fridge for 3-4 days.
Cut all the vegetables and pork the night before and it takes just 10 minutes to make this yummy Yakisoba!
What you need;
- 1 package of Yakisoba noodle (pre-cooked/pre-steamed)
- 1 pce cabbage cut into bite size
- 2″ carrot, cut into thin rectangles
- 50g of thin sliced pork, cut into 1″
- Yakisoba sauce
- Beni shoga (red pickled ginger)
- Aonori (dried green seaweed)
- a bit of ketchup if you like sweeter taste
- Salt and pepper
- Place Yakisoba noodle in a colander and pour hot water over to lightly loosen the noodle.
- Drain well and set aside.
- Heat vegetable oil in medium fryingpan or wok on medium heat.
- Stir-fry the pork until almost cooked.
- Add carrots in the pan and stir-fry for a couple of minutes.
- Add cabbage in the pan and season with salt and pepper
- Stir-fry for an another minute till everything is cooked.
- Add the noodle and Stir-fry for 2-3 minutes stirring quickly.
- Add yakisoba sauce, a bit of ketchup if using and stir well.
- Serve with Aonori and Benishoga. Yum!