7 easy asian meals
Teriyaki Salmon Rice Bowl
1/3 cup dehydrated rice or instant rice
1 tablespoon nori sheet, cut into thin strips
1 tablespoon teriyaki sauce
1 can pink salmon or pouch (about 70 g/2.47 oz)
1 teaspoon sesame seeds (optional
Pour dehydrated rice into a pot, add 1/3 cup water.
Bring it to a boil and cook, stir it occasionally, for 5 minutes or until its rehydrated. For instant rice make sure to follow the package instructions.
Drain excess water, if needed.
Add seaweed stripes and stir well.
Place the salmon pieces over rice and drizzle with teriyaki sauce.
Sprinkle with sesame seeds and enjoy.
Miso Soba Noodle Soup
1 tablespoon olive oil
1 handful porcini mushrooms (Boletus edulis), cleaned and thinly sliced
1 bundle buckwheat soba noodles, broken. (Note: for gluten-free version choose gluten-free varieties of soba boodles)
1 tablespoon dried wakame seaweeds
2 packets instant miso soup
1 pack extra firm tofu (about 100g/3.53oz), drained and cut into small cubes
Heat olive oil in a pot over medium heat.
Add prepared mushrooms and cook until soft. Season with salt.
Pour 2 cups of water into the pot, and wait until it boils.
Add the soba noodles and wakame, let it cook for about 4 minutes.
Remove the noodles from heat and stir in the miso paste.
Put tofu cheese to the soup just before serving.
Tsampa Mushroom Soup
2 tablespoons Tsampa Cereal Traditional
1 handful dried porcini mushrooms (about 10g)
1 tablespoon dehydrated canned lentils
1 teaspoon vegetable bouillon powder
1 teaspoon dried parsley
1 tablespoon freeze-dried caramelised red onion
Pour dry soup mixture into the pot; add a cup of water then stir it well.
Let it all soak for 5 minutes.
Place pot over medium heat and bring to a boil. Cook, stirring occasionally, for about 5 minutes.
Remove from heat, cover, and let stand another for another 5-10 minutes to rehydrate meal completely.
Tortellini Miso Soup
2/3 cup dried tortellini, cheese and spinach-filled
1 packet instant miso soup (18 g/ 0.63 oz)
1 teaspoon dried wakame seaweeds
Bring a cup of water to a boil in a pot.
Pour in tortellini and cook until they float to the top.
Remove from the heat, add miso and wakame.
Stir until paste dissolves completely.
Tuna Curry With Rice
1 tablespoon ghee
1 small shallot, diced
1 tablespoon Thai yellow curry paste (or 1 teaspoon mild curry powder)
4 tablespoons coconut milk powder
1/3 cup quick-cooking rice
Salt, to taste
1 can tuna chunks in water or pouch (about 70g/2.47oz), drained
Melt the ghee in a pot, add onions and cook until onions are soft and translucent.
Stir in curry paste (or curry powder) and heat for another minute together to release the aroma.
Meanwhile, mix coconut milk powder with 1 cup water.
Pour rice and coconut milk into a pot; bring to boil.
Season to taste and simmer for another 10 minutes, stirring occasionally, until rice is done and almost all liquid is absorbed.
Remove from the heat; mix in tuna pieces and serve.
Soba and Veggie Stir-Fry
2 tablespoons dehydrated mixed bell peppers
1 tablespoon dehydrated mushrooms
1 bundle buckwheat soba noodles (about 60 g/2 oz.). *Note: for gluten-free version, use gluten-free soy sauce and soba noodles
1/2 cup freeze-dried beef mince (or dehydrated)
1 teaspoon chili sauce
1 teaspoon light soy sauce (gluten free)
1 teaspoon fish sauce
Put the dried vegetable and mushroom mixture into a pot and add 1 cup water.
Place the pot over medium heat and bring to a boil.
Cook for about 5 minutesstirring occasionally.
Add the noodles and cook together for another 5 minutes until ready.
Remove from the heat and drain off the excess water.
Pour in the sauce and stir well.
Wasabi Mash with Tuna
1/2 cup instant mashed potatoes
1 teaspoon dried seaweed (wakame, nori or kombu)
1/2 teaspoon wasabi powder
1 teaspoon soy sauce or to taste
1 can tuna chunks in water or pouch (about 70 g/2.47 oz)
1 teaspoon sesame seeds
Bring to a boil 2/3 cup of water in a pot.
Carefully pour hot water into the bag with dried ingredients. Mix well.
Stir in soy sauce and drained tuna chunks.
Sprinkle with sesame seeds and enjoy.