Recently we have been watching Midnight Diner (Shinya Shokudo) and the Tonjiru seemed so delicious.
Today I tried to make a Vegan Tonjiru with Omnimeat.
The Soup Stock
1. Prepare a pot of water and add in 2 pieces of 15cm x 7.5cm kombu. Let it boiled.
The Ton (pork, in vegan way) & Vegetables
1. Heat up grapeseed oil in a pan, shape the Omnimeat into small rectangular size, pan fried them until both sides became brown.
2. Add in portobello mushrooms slices and white radish, stir fry for 4 minutes.
3. Removed kombu from the soup stock and add into the pan, covered all the vegetables.
4. Add in organic unpasteurised Mugi miso and half of the leek.
5. Let it simmer till the white radish is cooked, add in remaining of leek. Simmer for another 3 minutes and off the stove.
Serve the Vegan Tonjiru with multigrain rice, itadakimasu 💚! I couldn’t find konjac at the grocery store so have to omit it, and I don’t put carrot as I don’t want the Vitamin C of white radish destroyed by enzymes of carrot. Overall the taste is quite good 😌 .
@greenmonday.malaysia @omnimeat
#greenmondaymalaysia #OmniMeat #OmniLuncheon #omnistrip
