Sweet corn soup

4 corn cobs, kernels removed
¼ cup vegetable oil
2 onions, finely chopped
2 tablespoons ginger, grated
2 cloves garlic, crushed
12 cups chicken stock (12 cups water + 4 maissel cubes)
2 tablespoon soy
3 tablespoons shabbas wine
4 eggs, lightly beaten
spring onion to garnish

Remove kernels from corn. Heat oil in a pot and sauté onions, ginger and garlic for 2 minutes. Add 12 cups chicken stock and bring to the boil. Add corn, onion mixture, soy and wine to stock and stir. Slowly pout beaten egg into soup in a slow steady stream stirring continuously. Garnish with spring onions.

Broccoli stir fry with ginger and sesame

2 heads broccoli, cut into florets
2 tablespoons sunflower oil
2 cloves garlic, crushed
1 tablespoon grated ginger
1 tablespoon soy sauce
1 tablespoon sesame oil
½ chicken stock cube dissolved in a little water
Toasted sesame seeds to garnish

Heat oil in a wok. Saute broccoli for 5 minutes. Add garlic and ginger and stir for 1 minute. Add soy, sesame oil and chicken stock. Cook until broccoli is cooked but still crunchy. Garnish with toasted sesame seeds.

Eggy fried rice

8 eggs, lightly scrambled
8 spring onions, finely sliced
3 tablespoons soy sauce
11/2 tablespoons ginger, grated
3 tablespoons vegetable oil
1 large red onion, diced finely
6 cups cooked rice
11/2 tablespoons extra soy sauce
2 cups shredded cabbage
1 cup baby peas

Place eggs in a bowl with spring onions, soy and ginger. Beat lightly with a fork to combine. Heat oil in a wok and add onion. Cook for 1 minute. Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over with a spatula and lightly scrambling for about 2 minutes or until almost cooked through. Add rice and extra soy and stir fry for 2 minutes. Lastly toss in cabbage and peas and stir until well combined and heated through.

Mini Japanese pancakes

2 cups flour
1 cup cold water
2 teaspoons soy sauce
4 eggs, lightly beaten
salt to taste
4 spring onions, finely chopped
2 large carrots, grated
4 cups finely shredded Chinese cabbage
2 tablespoons sunflower oil

¼ cup whole egg mayonnaise (or Japanese mayo)
11/2 tablespoons sweet chilli sauce
11/2 tablespoons soy sauce

In a bowl mix flour, water and soy sauce. Add eggs and salt. Mix thoroughly with a whisk until batter is smooth. Add spring onions, carrot and cabbage. Mix until vegies are well coated with batter. Heat oil in a large fry pan. Place spoonfuls of mixture into oil and flatten slightly with back of spoon. Cook for 2 minutes on each side or until golden. Drain on paper towel. Whisk sauce ingredients and drizzle over pancake.

Soba noodle salad

1 packet soba noodles
½ wombok shredded finely
8 radishes, thinly sliced
3 spring onions, finely chopped
3 carrots, peeled and grated
3 tablespoons sesame seeds to garnish

3 tablespoons sesame oil
1/3 cup rice vinegar
1½ tablespoons tamari
1½ tablespoons honey
Cook noodles in boiling water for 6 minutes or until al dente. Drain and cool. In a bowl toss noodles and veggies. Pour dressing over and toss well. Sprinkle with sesame seeds.