Aubergine and Tuna Noodle Soup
Aubergine and tuna simmer with celery, onion and soy sauce. Cooked noodles and spring onion finish the soup.
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Recipes by Zara Cove
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Cucumber and Cabbage Sauce with Soy
Gently softened cucumber is blended with raw cabbage and chives into a light sauce. Soy sauce adds savouriness, while lemon juice and red wine vinegar give it a sharp finish.
Edamame and Noodle Rice Bake
Edamame, noodles and brown rice are combined with cabbage, tomato, ginger and onion, then baked under a lid with sake.
Peach and Chestnut Honey Mini Cakes
Tender chestnuts, peach and almonds join a honey-and-oat batter. The chestnuts are weighed raw and simmered separately, then the mixture is baked in small square moulds and divided for sharing.
Rice and Shiitake with Chives
Cooked rice, sautéed shiitakes and pan-cooked salmon are folded with natural yogurt. Chives, lime wedges and baguette toasts finish the small plates.
Rice, Honey and Coconut Milk Muffins
Cooked rice and softened oats give these small coconut milk cakes a gently grainy crumb. Honey is whisked into the liquid before the muffins are baked.
Seared Pak Choi and Rice with Tofu
Firm tofu, red onion and pak choi simmer in prepared miso soup until the liquid reduces, then are combined with cooked rice. Serve on pita spread with yogurt and finish with spring onion.
Tofu and Cabbage Baguette Cups
Short noodles, sautéed cabbage and tofu are coated with a reduced sake and prepared miso broth, then folded with ricotta. Spoon the warm mixture into small glasses over crisp baguette pieces.