Chinese Noodles – New!

Noodles – Oodles of Noodles. At Tang we have a fabulous range of noodles – from all over Asia – and right now we have just received a batch of new noodles – from China. 10 new varieties to sensualise your taste buds. All with sauces and accompaniments ready to go! Some say that the original noodles originated in Persia. you can find them in Arabic dishes, Italian and European cuisine. They’ve been around for about 4000 years, but one thing’s for sure – it was the Chinese who perfected them.

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New range of Chinese Rice Noodles available now at Tang.

Noodles in Chinese cuisine are a daily staple, being used in soups, salads, stir fries, stuffed inside flat breads and included in braisings. Rice flour, wheat flour, buckwheat flour, bean and sweet potato, seaweed, tapioca – all are used in making delicious noodles.

But today we feature our new arrivals and they are all Rice Noodles. Lets start!IMG_7140-luo-zhuang-yuan--rice-noodles-fresh-scent-flavour--china.jpg

From the Liuzhou Lou Zhuangyuan Food Company we have two new offerings – Fresh Scent Flavour – with a seasoning pack that includes Pork and Chicken flavourings (artificial), River Snails flavour, Chicken stock and seasoning to taste. The packet weighs 265g and provides 2.7 serves per packet. Add fresh or pickled vegetables to taste.

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Luozhuangyuan River (Noodles) – The second product is a dried noodle pack of 300g of Rice Noodles and 125g of seasoning to compliment. it offers dried noodles, a seasoning pack, pickled bamboo shoots, Chinese sauerkraut, chilli oil and vinegar. All there ready to prepare – just add side dishes.

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From the Guangxi Luoweixuan Food Company we have a Rice Noodle package of 230g – enough for 2-3 people. This is a soup noodle pack including sour bamboo shoots, pickles, seasonings, chicken flavouring and snail flavouring.

We now stock two new Rice Vermicelli from the Liuzhou Wisdom Win Food Company. A thinner and finer noodle, this is often used in Singapore noodle dishes. This noodle however is medium size. The first packet is a soup mix with pickles (beans, radish), salted mustard, black fungus, onion, peanut, bamboo shoots, chilli, rice vinegar, and salt (seasoning). Add side dishes and/or fresh vegetable. At 220g this packet serves 2 people. The second is very similar but gives a milder heat.

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Next we have Noodles from the Luobawang Food Company offering what it describes as ‘the Liuzhou taste – a city of memories’. At 280g this may serve three people. It includes Ginger, Star Anise, Cumin Pepper, and Prickly Ash and the traditional snail flavour. Prepare the noodles, the soup mix, add together, ready to serve!

We also have similar Noodle Soup mixes from the Tengran Trading Company, again one hot and one that is mild. There is another Rice Vermicelli from Haohuanluo of 400g with turnip and day lily added. Ready to serve this is a generous packet and may serve up to 4 people.

Finally we finish off with two last products. First another Vermicelli of 310g similar in flavour to the other soup mix noodles. And our last offer featured is from the Lin Quan company. Instant Noodles in a container that you can just add water to, stir in the ingredients, wait a bit then eat and enjoy.

Ultimately you must make the choice as to which one becomes your favourite. Don’t be shy, ask our staff which they prefer. Find them all here on our website.

We look forward to you arriving at 185 Russell St on your noodle adventure. Whatever noodle you desire we are most likely to stock it at Tang: The Asian Food Emporium.

Open every day, 7 days per week between 10am and 11pm.

It’s getting colder! Get warm with Hot Pots, Soup and Tea from Tang

At Tang: The Asian Food Emporium we have selected the very best products from all over Asia.

This week we continue with warming winter wonders from Korea and Japan – ready for you to eat! Just pour into a dish or saucepan, heat and eat. We have something for everyone – Kimchee Nabe Soup from Korea, Japanese Hot Pot Soups and Korean Ginseng Chicken Stew. Enjoy Honey Aloe, Honey Ginger and Honey Citron Teas with your meal or by themselves. Or if you prefer savoury try Miso soups from Japan – ready to serve – just add hot water. And finish your meal with Green Tea Matcha Biscuits from Korea or ‘Champagne’ flavoured Chocolate Caplico Sticks.

[Whilst I’m writing this we’ve opened a bag of Murasaki Imo Chips from Japan. Very more-ish. Dark purple sweet potato chips, lightly salted – small 100g bag – heavenly]

We start with soups from the Daisho Corporation. Try the Kimchee Nabe Soup – Spicy with Chilli, Pepper, Fish Sauce, Kimchee Extract and Sesame Oil. Prepared and ready to serve – just add your choice of protein – pork, chicken or beef with fresh vegetables – bean shoots, spring onion, cabbage or green leaf vegetables. Each vacuum sealed packet serves 3 to 4 people. You must also try Daisho’s Miso Kimchee Nabe Soup, obviously with the addition of Miso but zinging with ‘real pepper flavour’.

Daisho also present two tasty Japanese Hot Pot Soups. no MSG, these soups are ready to heat and eat. You need to add Tofu, Mushrooms, Onions, Scallion (Spring Onions), Chinese Cabbage and Chicken legs or thighs. You can pick up all these fresh ingredients from Tang: The Asian Food Emporium. Vary your ingredients – try salmon, sausage, boneless ham, spinach, pumpkin, potato, asparagus or lettuce. Daisho Hot Pot Soups come in two flavours – Soy Sauce flavour and Miso flavour. Rich and uncondensed you’ll be pleased when you serve it with its smooth and delicious taste – Each packet serves 3 people.

Currently at Tang we carry two popular varieties or Korean Ginseng Chicken Stew. Heated and ready to eat in 5 minutes, these stews are delicious and flavoursome. From Shin Sun Mi their one kilo pack is free from preservatives, vacuum packed and ready to eat – garnish with fresh scallion and add extra vegetables if you like. CJ Freshway also have a Ginseng Chicken Stew prepared Korean style. At 800g it contains Chicken, Ginseng, Chestnut, garlic, dates, glutinous rice and is seasoned with salt and black pepper. Just heat for 5 minutes and its ready to serve.

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Miyasaka Miso Concentrate 20pk

For a quick snack or entree try the prepared Miso Soup from the Miyasaka Corporation of Japan. Good value at 20 satchels per pack.

You may enjoy Honey Tea from Korea. At Tang we offer you three popular flavours – Honey Aloe Tea, Honey Ginger Tea and Honey Citron Tea. The product comes as a gel in a 1kg jar. Stir 3-4 teaspoons of the gel into hot or cold water. Sip and enjoy.

 

And finally serve some delightful Green Tea Matcha Biscuits from Japan – coated in smooth milk chocolate. Or for total decadence, put out the Caplico Sticks – Champagne flavoured! With 9 to a pack from the Glico Corporation of Japan, these are simply exotic and to die for. Chocolate excess! Is there such a thing?

Remember we are open 7 days per week from 10am until 11pm at 185 Russell St in the Melbourne CBD.

And if you need help to find those treats you have your heart set on? Check out our website and see if you can find it. In most cases you will. Otherwise ask our friendly staff when you next drop in – we are here to serve you.

Gimbap, Egg Rolls, Delicious Rice Rolls and Sauces

Lets start rolling – with delicious Egg Rolls (China), Gimbap (Korea) or Sushi Rolls (Japan) known there as Hosomoki. And we need dipping sauces – preferably hot to the taste!

Here at Tang we can supply you with all the right ingredients to make these delicious and satisfying treats.

This week we will present some of the more popular products you need to use to create the very best Gimbap, Egg Rolls and sauces for dipping.

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From Korea we present a range of Grilled Laver (Seaweed) for making and rolling Gimbap – seaweed rice rolls with your choice of ingredients – beef, chicken, seafood, vegetables. Gimbap (or Kimbap) are served with a soya dipping sauce or a chilli soya dipping sauce. Or for the really adventurous – a hot hot pepper sauce.

The big difference between Gimbap and Sushi is the filling. Sushi use steamed white rice flavoured with vinegar. Gimbap uses a sesame oil and is generally sweeter.

Try the Sempio brand with 50% less salt. Easy to use this is the Korean version of the popular Japanese Seaweed – Nori. It’s grilled and dry. Buy a 6 pack and get two packs free!

Or for a different flavour select the Samsung company’s roasted and seasoned Laver. This product uses corn oil, perilla oil, sesame oil and salt in the roasting process. It has a nutty flavour and is excellent for just that little subtle difference in serving your Gimbap Rice Rolls with chicken or beef. Here you buy 8 and get 2 free in a pack of 10!

Similar again from Sejong Global we have another roasted Laver (seaweed), again using corn oil, sesame oil and salt. Perfect for all your Gimbap recipes. Buy 8 and again get 2 packs free in the handy 10 pack package.

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For something quite different why not try preprepared Egg Roll casings made from Purple Sweet Potatoes. Exciting and eye catching, a wonderful addition to that special meal. From hong Kong these shells come four to a pack and are made by LFY (HK) Limited – bright and beautiful – these egg rolls will not only look spectacular but will taste superb.

Tang have a full range of Soy Sauces and Soy dipping sauces and pastes.

But lets get really adventurous – lets prepare some hot dipping sauces. to do so you will need some high quality hot pepper pastes. Here we offer you two brands, both excellent and very popular.

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First from Taeyangcho company of Korea we have four popular Red Pepper Pastes. Two have soya bean and rice bases. Sold in handy margarine style containers each weigh 500g and in Korean terms hold 17 servings per pack. One is a medium hot pepper paste, the other is Very Hot and if this is based on Korean standards that is HOT! Mix it with soy sauce, or sesame oil for a great dipping sauce.These also come in fermented varieties being hot – and very hot! Fermented varieties also have added malt and rice wine spirit.

Try them and you will no doubt be back for more.

Tang: The Asian Food Emporium is open from 10am until 11pm. 7 days per week at 185 Russell St. Check our website for our full range of products

Winter is Coming. Warm up with Hot Pots and Soups!

It’s starting to get cold and wet, so it’s time to warm up with Soup, Noodles and Hot Pot. This week we feature some of our most popular products – from China, Korea and Japan, as well as some delicious new treats from Malaysia.

From the Samyang Food Company and the Nongshim Company of Seoul in Korea we have their exciting and ever popular Ramen dishes.

Hot Chicken Flavour Ramen with the spicy hot rating of 2x are a delicious, easy to make instant noodle dish – ramen style.

Black pepper, chilli peppers, this dish has the highest ‘Shu’ rating of all the Samyang Instant Ramen products. It crashes in at ‘8706 Shu’. Shu is the Scoville scale measurement of chilli heat in any product – Hey this is Hot, Hot, Hot – Can you feel the heat??

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From the Nongshim Company we have Budae Jjigae Noodle Soup, Korean Spicy Flavour with Real Kimchi. 4 serves of 127g per pack, this is a truly delicious and popular Korean noodle soup snack. Easy to prepare, just add the contents to 500ml of boiling water, cook for 4 1/2 minutes, stir well and serve. So yummy!

So its time for Hot Pot? You will need the perfect paste, and we have it here. Very popular from China we have two delicious hot pot pastes from the Chengdu Shu Cui Fang Food Company.

In the Red package we have the more liquid, oil based paste, a much hotter and spicy paste. In the Orange package, a more solid, less spicy variety. You choose. Ask our staff to guide you and help you find the right hot pot paste to suit your taste, and the dish you are preparing.

And from Japan we have two more Noodle Soup favourites. The Fujiyama Corporation offers both Umamidashi Shio and Kooumi Maro Miso soups. Both are ever popular and come ready to microwave in their containers. Add shallots, tofu or your favourite protein – prawn, chicken or pork. Many people prefer the soups just as they are.

Finish your meal with sweet cakes from Fujiyama Corporation. Try the very popular Kuri Iri Dorayaki – flavoured with Red Bean and Chestnuts, or maybe you might prefer Azuki Dorayaki – flavoured with Japan’s signature Red Azuki Beans. With 5 per pack there are enough to share. But when you bite into the cake and taste these delicious centres – you may want to keep them all for yourself.

Right now it is springtime in Japan and the Cherry Blossom or Sakura has just finished flowering. And just in time Tang: The Asian Food Emporium has listed a new and delightful Tea from Japan.

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Sweet Sakura Tea is perfect to sip whilst enjoying sweet cakes. A traditional black (or fermented) tea, it is infused with Cherry Blossoms and leaves. Produced by the Green Tea Company of Japan, you simply must try it. Sweet Sakura Tea, it comes 10 tea bags to the pack – enough for you and your guests, or family.

And last but definitely not least of all our latest additions to the Malaysian food selection, we are very excited to offer THREE of the very popular Nyonya Sauces – the flavour, the taste of Malacca.

From Heng’s we have Malacca Nyonya Sauce, the traditional authentic Nyonya Flavour of Malacca, Nyonya Rendang, a dry curry sauce and Nyonya Chicken Curry Sauce are classic sauces all made by Heng’s. All are free of MSG or Artificial Colouring. Each sauce pack serves up to 5 people. So try one soon, try them all! You’ll definitely come back for more. And for any of these products please check our website for the in store location.

So keep warm – with Hot Pots, Soup and and warming Teas and Sweet Cakes. Come into our store at 185 Russell St, 7 days a week from 10am until 11pm every day and choose from our huge selection of products. There is always something new and we never run out of all your old favourites. Till next week stay warm and dry.

Delicious Japanese Snacks from TANG

At Tang: The Asian Food Emporium we have so many popular treats from Asia and we would love you to know what we have. From Wasabi flavoured KitKats to Nissin’s Premium Granola, Country Ma’am Matcha Parfaits to Lotte Chocopie Matcha Biscuits, its all here waiting for you to pick up and enjoy!

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Let’s start the day with a Granola from Calbee. This popular Japanese breakfast cereal is rated on top for flavour, fruit content, coconut and tasty popped wheat and rye – it comes in a handy vacuum sealed pack of 200g ready to eat.

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Or you can try the Nissin Premium Granola. This one includes oats, soya bean derivatives, green tea (matcha), dried strawberry, chestnut paste and dried red beans. The Matcha flavouring is the perfect start to the day – and its good for you!

Okay so its early – who says you can’t nibble on some delicious chocolate? Try Matcha KitKats or our Wasabi KitKats – for a little extra kick! Both come 12 to a pack – don’t feel guilty, we are talking 64 calories per piece for the Wasabi KitKats and 65 calories per piece for the Matcha KitKats. Green tea is rich in antioxidants and is helpful included in your diet.

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Snack time? Whether you are at home or at work try Petit Chocopie from Lotte of Japan. These sweet little chocolate beauties come in packs of 8 and are filled with a creamy matcha centre. Perfect for morning or afternoon tea.

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Or how about Peach Blanche by Bourbon. A delicate peach flavoured iced cake slice, 5 per pack – Gorgeous.

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And keeping with the matcha theme, why not enjoy a Matcha Marshmallow from Eiwa in your beverage – or simply by itself. Eiwa Milk Matcha Marshmallows come conveniently in a 75g pack.

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Tang also carries the very popular Japanese desserts from from Country Ma’am and Marukyo. Country Ma’am offer a flavoursome Matcha Parfait style biscuit sweet. From the Fujiya Company there are 14 to a pack so plenty for that dinner party dessert you are planning.

And last but definitely not least there are the popular and flavoursome Pancake Dorayaki in Matcha or plain flavour made with wheat and red bean paste. Top them off with a Pear Flavoured La France Jelly from Kominami.

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These are just some of the more popular snacks and products currently on offer at Tang: The Asian Food Emporium.

We offer one of Melbourne’s most extensive, up to date range of Asian Groceries, snacks, sweets, frozen and fresh produce, at our store located at 151 Russell Street in Melbourne’s CBD.

Please check out our website, come down to our store and browse. You’ll be sure to find your favourites and much, much more.

Warm up with Soup

As the days get longer, and there’s a chill in the air in the evenings, thoughts turn to one thing – soup. Ok two things, soup and hotpots. At Tang we have everything you need to create delicious soups and hotpots. Not time? pick up your soup ready to heat and eat! With prepared Dumpling Soup, Instant Noodle Soup, Singapore Fish Soup and even Chicken Soup!

Here are some delicious favourites from Asia for you to try. You can purchase all your necessary ingredients from Tang: The Asian Food Emporium.

Served in a big bowl, an Asian soup makes the perfect meal for Autumn. Whether clear of broth and full of chewy noodles, or super thick and packed with heat, these soup recipes are sure to warm your body (and maybe your soul) this season.

Asian Soup Recipes to Love

Check out our great variety of Asian soups below.

From China

Cantonese-style Hot and Sour Soup Recipe

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Dried shiitake and wood ears are available at Tang: The Asian Food Emporium. You can feel free to omit one, making up the difference with more of the other. If you can’t find dried mushrooms, use fresh sliced shiitake or button mushrooms, omitting step 1 and increasing stock to 2 quarts. Chinkiang or red vinegar s also available at Tang. Regular rice wine vinegar or distilled vinegar with a splash of balsamic vinegar may also be substituted.

Ingredients

  • 1 1/2 quarts low sodium store-bought or homemade chicken or vegetable stock
  • 4 dried shiitake mushrooms (see note above)
  • 6 dried wood ear mushrooms (see note above)
  • 4 to 6 ounces canned bamboo shoots, cut into thin slices
  • One 1-inch piece of ginger
  • A small block of firm silken tofu, about 5 ounces, cut into 1/2 inch cubes
  • 2 teaspoons soy sauce, or more to taste
  • 2 tablespoons Shaoxing rice wine
  • 5 tablespoons cornstarch mixed with 1/4 cup water
  • 3 to 4 tablespoons Chinkiang vinegar or 2 to 3 tablespoons red vinegar (see note above)
  • 1/2 teaspoon ground white pepper or more to taste
  • Chopped coriander or green onion

Directions

  1. Put stock in a 3- to 4-quart saucepan and set aside. Place dried mushrooms in a small bowl and cover with 3 cups of warm water, submerging all the pieces. Set aside for 15 minutes until mushrooms are reconstituted. Strain mushroom-infused liquid into the pot with the soup. Remove the tough central portion of the wood ear mushrooms and discard. Cut the wood ear and shiitake mushrooms into slivers and set aside.
  2. Bring the stock and mushroom-infused water to a boil over high heat, then reduce to a simmer. Add mushrooms, ginger, and bamboo. Simmer for 5 minutes. Add the tofu and simmer until the tofu is warmed through, about 4 minutes longer.
  3. Add the soy sauce and wine to the soup and stir gently, taking care not to break up the tofu.
  4. Pour in the cornstarch slurry in a few additions, stirring to allow the liquid to thicken before adding more. The soup should be thick and glossy.
  5. Turn off the heat and add the vinegar and pepper, adjusting according to your tastes. Serve immediately, garnished with scallions or coriander.

Sichuan-Style Chicken Noodle Soup Recipe

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This is the kind of chicken noodle soup you can get into. It’s warming and comforting, with hunks of chicken meat and slinky noodles suspended in a rich stock. But this isn’t some bland rendition. No, this soup is imbued with the haunting aroma of star anise and cinnamon, and tickled by the numbing sensation of Sichuan pepper. A sprinkling of chopped chilli completes this assertive bowl of soup, which comes together surprisingly fast.

It’s another great recipe from Appetite for China. Leeks and mushrooms make up the base, with some soy sauce and rice wine adding a nice depth. But it’s the spices that really set the broth apart. Though it tastes remarkably complex, if you have some leftover roast chicken, this meal can be whipped up in less than 30 minutes.

Ingredients

  • 1 leek, cleaned, ends trimmed, hard green parts discarded, and thinly sliced
  • 4 shiitake mushrooms, stems removed, thinly sliced
  • 4 cups chicken stock
  • 1 tablespoon vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 stick cinnamon
  • 1 whole star anise
  • 1 teaspoon ground Sichuan pepper
  • ¼ teaspoon freshly ground black pepper
  • 8 ounces Chinese noodles (fresh egg noodles or lo mein)
  • ¼ pound roasted chicken, shredded
  • 1 jalapeno, stemmed, seeded, and finely chopped

Directions

  1. Bring large pot of water to a boil. Meanwhile, Pour oil into medium-sized saucepan set over medium heat. Add leeks and mushrooms. Cook until leeks are soft, about four minutes.
  2. Add chicken stock, soy sauce, rice wine, cinnamon, star anise, Sichuan pepper, and black pepper. Turn heat to high and bring to boil. Reduce heat to medium-low, and simmer for five minutes.
  3. Meanwhile, add noodles to large pot of boiling cook for exactly one minute less than instructions on packaging say. When timer goes off, drain noodles and transfer to saucepan. Add shredded roast chicken and cook for one minute.
  4. Serve soup in large bowls with garnish of chopped jalapenos to taste.

Egg Drop Soup Recipe

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Ingredients

  • 1 quart homemade or store-bought low-sodium chicken broth
  • 4 ounces chinese ham, chinese dried sausage, or slab bacon
  • 6 scallions, greens thinly sliced, whites left whole
  • 1-inch knob of ginger
  • 1 teaspoon whole white peppercorns
  • Kosher salt
  • 4 teaspoons cornstarch
  • 2 whole eggs

Directions

  1. Combine stock, ham, scallion whites, ginger, and peppercorns in a small stockpot and bring to a boil over high heat. Reduce to a bare simmer and cook for 30 minutes. Strain broth, discard solids, and season to taste with salt.
  2. Combine 1 tablespoon cornstarch with 1 tablespoon water in a small bowl and mix with a fork until homogeneous. Whisk into broth and bring to a simmer. Reduce heat to low.
  3. Whisk together eggs and remaining teaspoon cornstarch until homogeneous. Transfer eggs to a small bowl and hold the tines of a fork or two chopsticks over the edge of it. Swirl the soup once with a large spoon, then slowly drizzle egg mixture into soup. Allow soup to sit for 15 seconds, the stir gently to break up the egg to desired size. Sprinkle with scallion greens and serve.

From Japan

Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables

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This recipe takes a mushroomy broth and loads it up with springy asparagus and leeks, an eight-minute egg, nutty buckwheat soba noodles, and cubes of mild soft tofu. Finished off with a a drizzle of sesame oil and sliced scallion, this is a bowl of soup that satisfies with flavours both fresh and deep and all manner of complementary textures.

Ingredients

  • 2 cups dried shiitake mushrooms
  • 1 piece kombu seaweed (6 to 8 inches long)
  • 1⁄2-inch piece fresh ginger, peeled
  • 4 garlic cloves, coarsely chopped
  • 8 cups water
  • 4 medium leeks, white parts only, tough outer layer discarded, halved lengthwise, and carefully cleaned
  • 3 tablespoons shoyu (Japanese soy sauce; see headnote), plus additional as needed
  • 4 large eggs
  • 1 bunch thick asparagus, tough ends removed and lightly peeled
  • 1 tablespoon vegetable oil
  • Kosher salt
  • 9 ounces soba noodles
  • 12 ounces soft tofu, cut into 1⁄2-inch cubes
  • 2 scallions, white and light green parts only, thinly sliced on the diagonal
  • Toasted sesame oil

Directions

  1. Briefly rinse the dried shiitakes. Place them in a saucepan with the kombu, ginger, garlic, and water. Simmer over low heat for 20 minutes.
  2. Add the leeks and simmer until they are tender, about 10 minutes more. Remove the leeks with a slotted spoon and reserve. Remove and discard the kombu. Strain the broth through a fine-mesh sieve, squeezing out as much broth from the mushrooms as possible. Discard the shiitake stems. Slice enough of the shiitake caps thinly to yield 1 cup for serving, and save the rest for another use.
  3. Add the shoyu to the broth. Taste and add more if needed.
  4. Put the eggs in a small saucepan and cover with cold water by 1⁄2 inch. Bring to a boil over high heat, then cover and remove from the heat. Set a timer for 8 minutes; when the timer rings, transfer the eggs to a bowl of cold water. Peel the cooled eggs and cut them in half lengthwise.
  5. Heat a grill pan or large, heavy skillet over medium-high heat. Brush the asparagus with the vegetable oil and cook in a single layer, turning from time to time, until spears are tender and charred spots are appearing on all sides, about 8 minutes. Remove and season with salt.
  6. Boil the soba noodles according to the package directions and drain.
  7. Bring the broth back to a simmer.
  8. Warm four large soup bowls in a low (200°F) oven. To serve, put about 1 cup of noodles in each of the warmed bowls. Top the noodles with the leeks, eggs, asparagus, sliced shiitake caps, tofu, and scallions. Take your time to make an attractive arrangement. Ladle in about 11⁄2 cups of the broth. Drizzle in a few drops of sesame oil and serve it forth.

Easy One-Pot Miso Soup Recipe

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Kombu and katsubushi are available at Tang. For best results, use real kombu and katsuobushi. Alternatively, you can use powdered dashi mix. Follow instructions on package.

Ingredients

  • 1 1/2 quarts water
  • 1/2 ounce kombu (approximate 4- by 6-inch piece, see note above)
  • 1/2 ounce grated bonito flakes (about 3 cups, see note above)
  • 6 tablespoons white or red miso paste, or a mix
  • 8 ounces firm silken tofu, cut into 1/2-inch cubes (optional)
  • 1/2 ounce dried wakame seaweed (1/4 cup, optional)
  • 4 ounces fresh mushrooms, sliced if necessary (such as honshimeji, namako, or shiitake, optional)
  • A handful of small live cockles (optional)
  • 4 whole scallions, thinly sliced (optional)

Directions

  1. Combine water, kombu, and bonito flakes in a large saucepan and bring to a boil over high heat. Reduce to a bare simmer and cook for 5 minutes. Remove from heat, let cool for 5 minutes, then strain through a fine-mesh strainer. Discard solids.
  2. Return broth to a medium saucepan and set over low heat to keep warm, but not boiling. Place a fine mesh strainer in the broth and add the miso paste to the strainer. Use the back of a spoon to press the paste through the strainer into the broth, Discard and large grains that don’t pass through.
  3. Add tofu, wakame, mushrooms, and cockles (if using), and allow to cook without boiling until ingredients are warm and wakame has re-hydrated, about five minutes. Garnish with scallions (if using) and serve immediately.

Its time for a break with tea and cake.

Its time for a break with tea and cake. At Tang we have a great selection of pre-prepared cakes ready for your enjoyment.

New additions to our range are Matcha Azuki Wafu Cake, Bakeshop Brownies, Couver Chocolat Sweet Cake as well as Morinaga Matcha Mix Biscuits and Lotte Custard Cakes. Add to this White and Berry (White Chocolate and Strawberry Jelly) flavoured confections (sweets) by Glico and the new energy drink Energy in 10, and it’s back to work ready to go – all new from Japan.

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Matcha Azuki Wafu Cake

Matcha Azuki Wafu Cake is vacuum packed Matcha tea flavoured cake topped with Azuki beans (red beans). Matcha is made with Green Tea and is considered refreshing and a powerful antioxidant.

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Fujiya Bake Shop Brownies

The Bake Shop Brownies come in a pack of 8 and also feature red bean paste but add to this chocolate and you have the perfect afternoon or morning tea snack.

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Couver Chocolate

Couver Chocolat is simply lush. It comes in packs of 6 – just delicious bite size chocolate cake – so nice.

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Morinaga Matcha Biscuits

Morinaga Matcha Biscuits are also made from Green Tea with a soybean base, the matcha biscuits are as expected the perfect combination with Green Tea. With powerful antioxidants, these delicious biscuits help you power through your day. The Perfect snack.

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Lotte Peach Flavoured Custard Cakes

But if you really want to indulge yourself its time for Lotte’s Custard Cakes. Sweet, decadent – a soft sweet cake, peach flavoured. Buy a pack of 6 and share the joy at your next morning tea.

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Glico White and Berry

Glico’s White and Berry is again a sweet delight. Little white chocolate balls with delicious strawberry centres. Put them out on the table as well – or just treat yourself. So sweet – so delicious.

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Energy in 10

And to keep you going try new ‘Energy in 10’, a new jelly style energy drink. ‘Provides the same energy as one rice ball’. So to get through that bust day, stock up now, and power through with ‘Energy in 10’.

You can find all these products on our website here under Japanese Snacks. But please come down to our store at 151 Russell St between 10am and 11pm daily and ask our friendly staff for assistance. and whilst your there check out our huge range of Asian Snacks, Confectionery and Drinks. We have one of the best ranges of Japanese Snacks, confectionery and drinks in Melbourne. See you when you get here!