You may have heard of the fruit enzyme drink fad but do you know why is it so popular? If you are looking at ways to improve your health without doing drastic changes to your diet and lifestyle, then this is a topic you wouldn’t want to miss. Enzyme drinks are made from the fermentation of fruits and vegetables, and they are reputed to improve digestion for optimal nutrient absorption, speed up metabolism, and promote gut health to boost immunity, heart and brain health. Many online reviewers have nothing but good things to say about the health benefits of enzyme drinks, store-bought or homemade!
As enzymes break down food for easier digestion by the body, it is best to take the enzyme drinks during or immediately after your meals. Hence, home cook Guo Ming of Joy Green Food shows us how to incorporate an enzyme sauce into a delicious and healthy dish of Japanese Soba with Dumplings! This recipe is suitable for vegetarians too!
Japanese Soba with Dumplings and Enzyme Ginger Sauce
The enzyme sauce used in this recipe originates from Japan and it is the latest premium health product by LoveJoy Wellness. LoveJoy Wellness has more than 60 years of experience in producing healthy plant-based enzyme ferments and the sauce itself is made from 60 different kinds of fresh fruits, vegetables, and herbs! With a sweet plum aroma, the sauce has both the tanginess and sweetness you would expect from the fruit, making it perfect for pairing with salads, sashimi, sushi, and tofu!
LoveJoy Wellness Enzyme Sauce
Here are the ingredients that you will need: Japanese soba noodles, pea shoot vegetables, instant vegetarian dumplings, radish, carrots, ginger, dried Shiitake mushrooms, sesame oil, salt, pepper, sugar, soya sauce, and a bottle of LoveJoy Wellness enzyme sauce.
The first step is to prepare the sauce for the dish.
In a small bowl, add in the ginger, enzyme sauce, and soya sauce. Mix well to combine and set aside to let the flavours come together.
Mix the enzyme sauce and soya sauce well so that the ginger will soak up the flavours
Secondly, cook the soba noodles.
Boil a pot of water and once the water is boiling, add in the noodles. Remove the noodles when they are cooked and place them in a bowl of cold water to prevent the noodles from overcooking.
Cook the soba noodles
An ice bath stops the noodles from overcooking and cools them down
For the third step, braise the radish, carrots, and mushrooms.
In a frying pan, add the sesame oil, salt, pepper, sugar, carrots, radish and mushrooms. Stir fry for 2 minutes till the fragrance releases.
Fry the vegetables in sesame oil
To braise the vegetables, add soya sauce and 150ml water to the pan and cover it with a lid. Reduce the heat and let the vegetables braise for 5 minutes. If the vegetables are still hard, add in more water and braise them for another 3 minutes or until soft. Do not discard the braising sauce.
Add water and cover with lid to braise the vegetables
Next, pan fry the instant dumplings.
In a frying pan, heat up some oil and add in the dumplings. Add 2 tbsp water and cover the pan with the lid to cook for 2 minutes.
Add some water to pan fry the vegetables
Lastly, it is time to assemble the dish!
In a serving bowl, add in 3 tbsp of the vegetable braising sauce, 20g sesame seeds, and 1 tsp olive oil.
Add olive and sesame seeds to 3 tablespoons of braising sauce
Pour the mixture onto the cooked soba noodles and give it a good mix. #Tip: this gives the noodles some flavour and prevents them from clumping together!
Pour the sauce mixture onto the cooked soba noodles
Coat the noodles with the sauce evenly
Place the flavoured soba noodles onto a serving plate. Arrange some blanched pea shoots, dumplings, and braised vegetables on the noodles and drizzle the enzyme sauce over the dumplings and noodles.
Arrange the vegetables, mushrooms, and dumplings onto the soba noodles
Generously drizzle the enzyme ginger sauce over the dumplings, vegetables, and noodles.
Garnish with the remaining sesame seeds and your Japanese Soba with Dumplings and Ginger Enzyme Sauce is ready!
Japanese Soba with Dumplings and Enzyme Ginger Sauce
Get the recipe below!
- 200 g soba noodles
- 75 g pea shoot vegetables Blanched
- 6 instant vegetarian dumplings
- 130 g radish sliced
- 60 g carrot sliced
- 4 dried shiitake mushrooms cut into strips
- 2 tbsp sesame oil
- 1/2 tsp salt
- 1 tsp pepper
- 2 tsp sugar
- 1 tbsp soya sauce
- 25 g young ginger
- 1 bottle LoveJoy Enzyme sauce
- 1 tbsp soya sauce
- 25 g sesame seeds
- In a small bowl, add in the enzyme sauce ingredients and mix well. Set aside.
- Boil water in a pot. Add in the soba noodles.
- Once cooked, remove the noodles from the water and set aside.
- #Tip: to prevent the noodles from being overcooked, rinse them with cold water to stop the cooking when removed from the hot water.
- In a frying pan, add the sesame oil, vegetables, salt, pepper and sugar. Stir fry for 2 minutes till the fragrance releases. Add in the soya sauce and stir.
- Add 150ml water to the pan and cover it with a lid. Reduce the heat and braise the vegetables for 5 minutes. If the vegetables are still hard, add in more water and braise them for another 3 minutes until they have softened.
- Once the vegetables are cooked, put them on a plate and set aside.
- In a frying pan, heat up 1 tbsp oil and add in the dumplings.
- Pan fry the dumplings for 1 minute on each side. Add 2 tbsp water and cover the pan with the lid.
- Let the dumplings cook for 2 minutes then flip them to the other side until browned. Place them on a plate and set aside.
- In 1 serving bowl, add in 1 tsp olive oil, 5g sesame seeds and 3 tbsp braising sauce. Give it a good mix.
- Pour the mixture over the cooked soba noodles and give it a good mix. #Tip: this gives the noodles some flavour and prevents them from clumping together!
- Arrange the dumplings, braised vegetables and pea shoots on the noodles.
- Drizzle the enzyme sauce over the dumplings and noodles. Garnish with the remaining sesame seeds and serve immediately.
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