Easy & healthy Chinese pasta “Pan Min” recipe, the macrobiotic way

20141223_072721This is a real simple way of preparing a snack or breakfast using ready-made organic rolled sheets of wheat dough and yet nutritious. As they come in frozen package, we need to thaw them before using by leaving them in the kitchen overnight and they are soft and pliable, ready to be used.

1 serving

  • Organic ingredients
  • 1.5 cups kombu dashi soup stock
  • ½ packet (100g) Woods kyoza wholegrain wheat dumpling skin, cut into half
  • 50g cabbage, shredded

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Seasoning

Garnishing:

  • 1 tablespoons carrot pickles
  • 1 teaspoon coriander, chopped or spring onion
  • A few drops of sesame oil, toasted

Vinegar Dip:

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon nama shoyu, unpasteurized
  • 1 tablespoon mirin Non-alcohol
  • Dash of black pepper, freshly ground

Kombu dashi soup stock

Method: Soak all the ingredients in the water overnight. Drain and refrigerate for use later. This soup stock could be used in soup or gravy. It contains rich trace minerals.

Method

  1. In a stainless steel pot, bring kombu dashi soup stock to a boil over a gas stove. Add cabbage and kyoza dumpling skin, piece by piece to prevent sticking. Boil for one minute, stir once or twice. Add seasoning. Remove from fire. Transfer to a serving bowl.
  2. Garnish. Serve with vinegar dip
  3. Enjoy.

Posted by June Lim Dec 2014
www.macrobiotics-malaysia.com

Wholegrain wheat kyoza dumpling skin is available at Woods at Sec 17, Village Grocery in MK1, Mount Kiara, and soon at Village Grocer Bangsar, KL. This dumpling skin could also be used for dumpling with fillings.

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