Recipes created by Nonoji Support Team members
Ingredients (for 4 people)
| 【soup】 | |
| Water used to soak dried daikon radish* |
400cc |
| Dried shiitake mushroom soaking water* | 200cc |
| avocado | 1 piece |
| Tomato (large, peeled) | 1/2 piece (approx. 80g) |
| Mixed miso | 4 tablespoons |
|
White sesame paste |
4 tablespoons |
| White sesame paste | 4 teaspoons |
| soy sauce | 1 teaspoon |
| garlic | 2 pieces |
| ginger | Two 1mm thick slices |
| Honey (optional) | A little |
| *How to rehydrate is described in [How to Make] | |
| 【noodles】 | |
| zucchini | 2 bottles |
| Carrots | 2 medium |
| Dried strips of daikon radish (dried) | 30g |
| [Meat miso imitation] | 30g |
| Dried shiitake mushrooms (dried) | 1/2 cup |
| walnut | 10cm |
|
Green onion (white part) |
|
| [A] | |
| Mixed miso | 1 tablespoon |
| honey |
1 tablespoon |
| Sesame oil | 1 teaspoon |
| Chili oil (optional) | 1/2 teaspoon |
| 【topping】 | |
|
Your favorite vegetables (Broccoli sprouts, alfalfa, etc.) |
Appropriately |
| Chili oil (optional) | A little |
How to make it
1. Prepare two bowls and soak the dried shiitake mushrooms in 1 liter of lukewarm water for 1 hour and the dried daikon radish for 15 minutes. When the time is up, remove the dried shiitake mushrooms and dried daikon radish from the water and squeeze out the water. Save the soaking water and ingredients.
②Cut the dried shiitake mushrooms into 1cm cubes. Roughly chop the walnuts and green onions.
③ Mix the ingredients in A well in a bowl and mix with ②.
4. Peel the tomatoes using a W5 tomato peeler and the avocado using an avocado knife and avocado spoon . Place all the soup ingredients in a blender and blend well until smooth.
⑤ Cut the zucchini and carrot into noodles using a noodle peeler and vermicelli shavings .
⑥ Place the noodles and kiriboshi daikon radish from ⑤ in a bowl, then pour in the soup and top with your favorite sprouts and ③.
Key Points of Chilled Vegetable "Raw" Dandan Noodles
・Energy-saving recipe that doesn't use any fire at all♪
・Using the "Noodle Peeler" you can quickly and cheaply make smooth, gluten-free noodles with no corners!
-It's a low-calorie noodle made with only vegetables, so it's perfect for a late-night snack!
-The ingredients are easy to find anywhere in the country and the process is simple.
- By repeatedly using the same ingredients for the soup, noodles, and toppings, less food is wasted.
He came up with a recipe for "Chilled Vegetable "Raw" Dandan Noodles"!
Nonoji Support Team Members
Naoko Ono
Vegetarian cuisine creator (vegetarian chef). Fascinated by the depth of vegetarian cuisine while stationed in New York, she began studying nutrition and cooking there. She currently runs the vegetarian cooking school Elle-Vegant in Tokyo. With the themes of "health," "anti-aging," and "digestion," she holds classes on healthy cooking methods and the effective use of fruit.
・Professional Plant-Based Chef (Canada)
・Anti-aging nutrition consultant (USA)
・Raw food master, raw food pastry chef (Japan).
Instagram: nahoko.ono
Facebook: Elle-Vegant
[Ono's comment]
Raw food (unheated raw vegetarian food) is easy to digest and packed with food enzymes and nutrients.
In particular, raw food noodle dishes made from raw vegetables cut into noodle shapes are easy to eat and are recommended for first-timers.
I've tried a variety of peelers from Japan and abroad, but I still remember the surprise I felt when I tried the noodles made with Nonoji's noodle peeler. I hope you enjoy the smooth, silky texture that you wouldn't believe was made from just vegetables.
