Tomato, Tofu, and Mushroom Noodle Soup

This light and nourishing noodle soup comes together in just 30 minutes, making it perfect for a quick    weeknight meal.  Fresh tomatoes add a naturally sweet and tangy broth, while soft tofu and oyster mushrooms make the soup hearty and satisfying.  I like to add kimchi for an extra layer of flavor and a boost of beneficial probiotics that support gut health.

Serves: 2-3

Ingredients:

Ingredients For the Soup:

½ cup chopped kimchi

2 ripe tomatoes, cut into wedges

16 oz. (450 g) soft tofu, cut into 1-inch cubes

12 oz. (340 g) oyster mushrooms, trimmed and torn into bite-sized pieces

4 cups water or vegetable broth

2 garlic cloves, minced

1 shallot, finely chopped

½ white onion, sliced

Salt, to taste

Ground black pepper, to taste

1 teaspoon mushroom seasoning powder (or to taste)

1 teaspoon brown sugar (optional)

To Serve:

Cooked rice noodles (prepared according to the package directions)

Chopped scallions

Sliced fresh chili (optional)

Fresh herbs such as lettuce, Vietnamese coriander, perilla leaves, Thai basil, mint, and cilantro

Directions:

Prepare the rice noodles according to the package directions.  Drain and set aside.

Heat a little oil in a large pot over medium heat.  Sauté the shallot and garlic until fragrant, about 1 minute.

Add the tomatoes, kimchi, onion, and oyster mushrooms.  Cook for 3–5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

Pour in the water or vegetable broth and bring to a gentle boil.

Season the broth with salt, mushroom seasoning powder, black pepper, and brown sugar, if using.  Taste and adjust the seasoning as needed.

Gently add the tofu cubes and simmer for 5 minutes to allow the flavors to meld without breaking the tofu.

Divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles, making sure each bowl has plenty of tofu, mushrooms, and tomatoes.

Garnish with chopped scallions, fresh chili if desired, and a generous handful of fresh herbs. Serve immediately.

Tips:

For a richer broth, use vegetable broth instead of water.

If your kimchi is very spicy or salty, reduce the amount of salt in the soup and adjust the seasoning at the end.

This soup also pairs well with udon, ramen, or soba noodles if you don't have rice noodles on hand.

Apple Sauce Muffins

I've shared many breakfast muffin recipes over the years, and today I'm excited to share another delicious way to use up leftover applesauce.  These muffins are moist, lightly spiced, and perfect for breakfast or a snack.  Feel free to substitute the raisins with dried cranberries or any dried fruit you enjoy.

Makes: 6 small muffins

Ingredients:

• 1 cup self-rising flour
• ¾ cup sugar, divided
• ⅓ cup vegetable oil
• 1 large egg
• ⅓ cup applesauce
• 1 cup chopped apples
• ⅓ cup raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C).  Line a 12-cup muffin tin with paper liners or lightly grease the cups.

2. In a small bowl, combine the chopped apples with the cinnamon, vanilla extract, and half of the sugar.  Set aside for a few minutes to allow the flavors to meld.

3. In a large bowl, whisk together the egg, remaining sugar, applesauce, and oil until smooth.

4. Stir in the flour just until combined.  Do not overmix.

5. Fold in the apple mixture and raisins until evenly distributed throughout the batter.

6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

7. Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

No-Knead Focaccia Bread

No-Knead Focaccia Bread

Few things are more satisfying than pulling a freshly baked focaccia from the oven.  This no-knead version makes it easy for anyone to enjoy authentic Italian-style bread at home without a stand mixer or laborious kneading.  With just a handful of pantry ingredients and an overnight rise, the dough develops incredible flavor and a light, airy texture.  Finished with a drizzle of olive oil, flaky sea salt, and your favorite herbs, this focaccia has a crisp golden crust, a soft, chewy crumb, and the signature dimples that make this classic bread so irresistible.

Ingredients:

• 2½ cups all-purpose flour (or bread flour for a chewier texture)
• 1¼ teaspoons instant yeast or active dry yeast
• 1 cup warm water (about 105–110°F / 40–43°C)
• 1 teaspoon sugar
• ⅓ cup extra-virgin olive oil, divided
• 1 teaspoon kosher or sea salt, plus extra for topping

Optional toppings:

• Fresh rosemary
• Sliced olives
• Thinly sliced garlic
• Fresh thyme
• Cherry tomatoes
• Freshly ground black pepper

Directions:

The Night Before:

1. Activating downtown dry yeast): In a large bowl, combine the warm water, sugar, and yeast.  Let stand for 5–10 minutes until foamy. (If using instant yeast, you can mix it directly with the flour.)

2. Mixing the dough: Add the flour, salt, and 2 tablespoons of the olive oil.  Stir until a shaggy, sticky dough forms.  Cover the bowl with plastic wrap or a clean kitchen towel.

3. Stretching and Folding: Over the next 1–2 hours, perform 3–4 sets of gentle stretch-and-folds every 20–30 minutes.  This develops gluten without kneading.

4. Cold Fermenting: Cover the bowl tightly and refrigerate overnight (8–24 hours).  This slow rise creates a deeper flavor and an airy texture.

The Next Morning:

5. Preparing the pan: Generously coat a 9 x 13-inch baking pan with the remaining olive oil.

6. Shaping the dough: Transfer the dough to the prepared pan.  Gently stretch it toward the corners without deflating it.  If it resists, let it rest for 10–15 minutes and continue stretching.

7. Second rise: Cover and let the dough rest at room temperature for 30–60 minutes, or until noticeably puffy.

8. Dimpling and Topping: Using well-oiled fingertips, press deep dimples all over the surface of the dough.  Drizzle with a little more olive oil, then sprinkle with flaky sea salt and any desired toppings such as rosemary, olives, or garlic.

9. Baking: Bake in a preheated 400–425°F (200–220°C) oven for 20–30 minutes, or until the top is deep golden brown and the edges are crisp.

10.                  Cooling and Serving: Let the focaccia cool in the pan for 10–15 minutes before transferring it to a wire rack.  Slice and enjoy warm or at room temperature.

Tips:

• Bread flour produces a chewier, more open crumb, while all-purpose flour creates a softer texture.
• A longer overnight rise develops the best flavor.
• Finish the warm bread with a drizzle of extra-virgin olive oil for an authentic Italian touch.
• Leftover focaccia keeps well for up to 2 days in an airtight container and is excellent for sandwiches or toasted with soup.

Mung Bean Custard

If you ever have the chance to visit Thailand, you'll discover a wonderful variety of coconut-based desserts, and this mung bean custard is one of the most comforting.  Made with creamy coconut milk, tender mung beans, and eggs, it has a rich, silky texture with just the right amount of sweetness.  The toasted coconut on top adds a delicate crunch, making every bite warm, fragrant, and satisfying. Whether served as an afternoon treat or a light dessert after dinner, this traditional-inspired custard is simple to prepare and brings a taste of Thailand to your kitchen.

Ingredients:

1/4 cup peeled mung beans

2 cups of coconut milk or cream

Pinch of salt

1/4 cup sugar

4 large eggs

1/3 cup shredded coconut

Coconut oil, for greasing the baking dish

Directions:

Rinse the peeled mung beans.  The If using a milk maker, prepare the mung bean milk according to the manufacturer's instructions.  Otherwise, simmer the mung beans in water for about 20 minutes, or until tender.  Place the cooked mung beans, coconut cream, sugar, and salt in a blender.  Blend until the mixture is completely smooth.

In a separate bowl, whisk the eggs until well combined.  Gradually pour in the blended mung bean mixture while whisking continuously until fully incorporated.

Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until it begins to thicken slightly.  Do not let it boil.

Lightly grease a baking dish with coconut oil.  Pour the custard mixture into the prepared dish and sprinkle the shredded coconut evenly over the top.

Bake in a preheated 350°F (175°C) oven for about 40 minutes, or until the custard is set and the top is lightly golden.

Allow the custard to cool for 15–20 minutes before slicing.  Serve warm or chilled.

 

For an even richer flavor, use full-fat coconut cream and freshly shredded coconut if available.  The custard also tastes wonderful after chilling overnight, when the flavors have had time to develop.

Sticky Rice with Chicken and Chinese Sausage

I won't try to sell you on Costco's rotisserie chicken, but it really is one of the most convenient and budget-friendly options for students and families.  For around $6, one chicken can stretch into several meals, making it easy to create different recipes without getting tired of the same flavors.

One of my favorites is this Sticky Rice with Chicken and Chinese Sausage.  While it isn't a traditional Vietnamese recipe, it's inspired by those classic flavors.  Using pre-cooked rotisserie chicken saves both time and money, and the result is just as satisfying.

Ingredients:

Sticky Rice ingredients:

1 cup glutinous (sticky) rice

1 teaspoon dark soy sauce

1 teaspoon of cooking oil (coconut oil works well)

Toppings:

1 cup shredded rotisserie chicken

1 Chinese sausage (lạp xưởng)

1 egg

Aromatics:

1/4 small white onion, finely chopped

1 shallot, finely chopped

2 garlic cloves, minced

1 green onion, chopped (separate the white and green parts if desired)

Sauce ingredients:

1/4 cup water

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon chicken seasoning powder (or chicken bouillon)

Scallion Oil

1/4 cup chopped green onions

1 tablespoon cooking oil

Pinch of salt (optional)

Directions:

Preparing the sticky rice:

Wash the glutinous rice until the water runs mostly clear.  Soak it overnight (or at least 6 hours), then drain well.  Toss the rice with the dark soy sauce and cooking oil.

Steaming the rice:

Lightly grease the steamer basket to prevent sticking. Spread the rice evenly in the steamer and steam until almost tender, about 25–30 minutes.  Place the Chinese sausage on top during the last 10–15 minutes so it cooks through with the rice.

Making the sauce:

In a saucepan, sauté the onion, shallot, garlic, and the white parts of the green onion in a little oil until fragrant.  Add the water, soy sauce, oyster sauce, sugar, and chicken seasoning powder.  Bring sauce ingredients to a gentle boil, then remove from the heat and let cool slightly.

Cooking the chicken:

Toss the shredded chicken with a few tablespoons of the sauce and let it marinate for about 20 minutes. Heat a little oil in a skillet and stir-fry the chicken for 3–5 minutes until heated through and lightly caramelized.  Taste and adjust the seasoning if needed.

Cooking the egg:

Fry the egg into a thin omelet, then slice it into thin strips.

Making the scallion oil:

Combine the chopped green onions and cooking oil in a microwave-safe bowl.  Microwave for about 35 seconds, then stir.  Add a small pinch of salt if desired.

Assembling:

Slice the steamed Chinese sausage thinly.  Transfer the sticky rice to a serving dish and top with the chicken, Chinese sausage, and egg strips.  Drizzle generously with the scallion oil and serve warm.

Tips:

If you don't have a steamer, you can steam the sticky rice using a bamboo steamer or a heatproof plate set over simmering water.

Leftover sticky rice reheats well in the microwave. Cover it with a damp paper towel to keep it soft.

For extra flavor, garnish with fried shallots or a sprinkle of white pepper.

The extra sauce can be used as a dipping sauce.

 

Steamed Banana Cake (Bánh Chuối Hấp)

Steamed Banana Cake (Bánh Chuối Hấp)

Steamed banana cake is a beloved Vietnamese street snack and one of my favorite childhood treats.  I still remember buying these little cakes after school and sharing them with my friends.  Their soft, chewy texture and sweet banana flavor always made them feel extra special.

There are many ways to make this traditional cake, but today I'd like to share a recipe that has recently gained popularity on social media.  I especially love it because it's simple, makes a small batch, and is a perfect way to use up overripe bananas – ideal if you're cooking for one or two people.

Ingredients:

• 2 very ripe bananas
• 1/4 cup granulated sugar
• 1/2 cup tapioca starch
• 1/2 cup coconut milk
• 1/8 teaspoon salt
• 1 drop yellow food coloring (optional, for a more vibrant color)
• 1 teaspoon vanilla extract

Directions:

1. Peel the bananas and place them in a large mixing bowl.  Mash them with a fork until mostly smooth, leaving a few small chunks for texture.

2. Add the sugar, salt, vanilla extract, and yellow food coloring (if using).  Stir well and let the mixture rest for 15 minutes.  This allows the sugar to dissolve and the bananas to become even more fragrant.

3. In a separate bowl, whisk together the coconut milk and tapioca starch until smooth and free of lumps.

4. Pour the coconut milk mixture into the mashed bananas and stir until everything is well combined.

5. Bring water to a boil in a steamer.  Line the steaming tray with banana leaves and lightly brush them with oil to prevent sticking.

6. Spoon portions of the batter onto the banana leaves, leaving a little space between each cake.

7. Steam for about 10 minutes, or until the cakes become translucent and are cooked through.

8. Repeat with the remaining batter.  If you have extra banana leaves, replacing them between batches will add a fresh, natural aroma.

Optional Coconut Sauce:

For an extra rich and creamy finish, drizzle the cakes with warm coconut sauce before serving.

Ingredients:

• 1 cup coconut milk
• 1 tablespoon sugar
• 1 tablespoon cornstarch

Directions:

Whisk all the ingredients together in a small saucepan. Cook over medium heat, stirring constantly, until the sauce comes to a gentle boil and thickens.  Spoon the warm sauce over the steamed banana cakes just before serving.

Serving Suggestion:

These steamed banana cakes are delicious when served warm or at room temperature.  If you enjoy a little extra texture, sprinkle them with toasted sesame seeds or crushed roasted peanuts before serving.

Vegetarian Ragu

This hearty Vegetarian Ragu uses potatoes, carrots, king oyster mushrooms, and edamame to create a satisfying meat-free alternative to the classic dish.  Fried tofu can also be added for extra protein and texture.

Traditional ragu is typically seasoned with salt, pepper, aromatic vegetables, such as onions, carrots, and celery, herbs like bay leaves, thyme, and oregano, and enriched with tomato paste and a touch of nutmeg.  To simplify preparation, this recipe uses ready-made ragu seasoning powder, which is commonly available in Asian grocery stores.

The finished dish is enriched with coconut milk for a creamy, flavorful broth.  If serving with bread, you may thicken the sauce with a cornstarch slurry.  If serving with rice or noodles, this step is optional.  Using plenty of onions and carrots adds natural sweetness and depth of flavor.

Ingredients:

2 potatoes, peeled and cut into bite-sized pieces

2 carrots, peeled and cut into bite-sized pieces

2 king oyster mushrooms, cut into bite-sized pieces

1 cup of edamame or sweet peas

1 tomato, chopped

1 onion, cut into wedges

2 garlic cloves, minced

1 teaspoon fresh ginger, minced

1 tablespoon ketchup

1 tablespoon Korean chili powder (gochugaru), divided

4 cups of vegetable broth or water

2 cups coconut milk or coconut cream

Seasonings:

2 tablespoons ragu seasoning powder

1 tsp salt, or to taste

1 tablespoon soy sauce, or to taste

¼ teaspoon chopped fresh cilantro and green onions

For Serving:

Steamed rice

Rice noodles

Crusty bread

Directions:

Prepare all the vegetables.  Peel and cut the potatoes and carrots into bite-sized pieces. Slice the king oyster mushrooms into chunks and set aside.

Heat 2 tablespoons of cooking oil in a large pot over medium heat.  Add the minced garlic and ginger and sauté until fragrant, about 1 minute.

Add the chopped tomato and cook until softened and releasing its juices, about 3 to 5 minutes.

Stir in the ragu seasoning powder, ketchup, and 1 teaspoon of Korean chili powder.  Cook for another 2 to 3 minutes to develop the flavors.

Add the potatoes, carrots, mushrooms, and vegetable broth.  Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the vegetables are nearly tender.

Stir in the edamame, coconut milk, salt, soy sauce, garlic powder, and cilantro.  Return to a gentle boil.

Add the onion wedges and continue cooking for 3 to 5 minutes, until the onions are slightly tender but still retain some texture.

Taste and adjust the seasoning as needed.

If serving with bread, mix 1 tablespoon of cornstarch with 2 tablespoons or water and stir it into the pot.  Simmer for 1 to 2 minutes until the sauce thickens.

Serve hot with crusty bread, steamed rice, or rice noodles.

This comforting Vegetarian Ragu is rich, creamy, and full of vegetables, making it a satisfying meal for any day of the week.