Japanese soba noodles in broth with vegetables and tofu.

This flavoursome broth is gluten-free and you can omit the eggs if you want to go vegan. Make sure you have a nice deep bowls for this one.

Serves 2:

one pack (200g) shiitake mushrooms, washed and sliced
1 heaped tbsp dry seaweed salad or any seaweed
1/2 inch of fresh ginger, peeled and grated
2 gloves of garlic, peeled and chopped
1 big or 2 small leeks, carefully washed and sliced
2 eggs, soft boiled
1 pack (~200g) soft tofu, cubed
8 asparagus spears, though parts removed
Sesame oil
2 spring onions, thinly sliced
Gluten-free tamari soy sauce
a pack of dry Japanese Soba noodles - note, that they must be made from 100% buckwheat. If you see something like 60% buckwheat 40% wheat the taste will be different and they won't be gluten-free.*
2 tbsp miso paste

1. Put the mushrooms, leek, seaweed, ginger and garlic to a big pan and fry gently in a little oil for 5-8 minutes until leeks are slightly tender.

2. Meanwhile, steam the asparagus or if you don't have a steamer, blanch them in boiling water for 3 minutes, then rinse in cold water and set aside. Fry tofu pieces in a separate pan in a little sesame oil with 1tbsp of tamari sauce until golden.

3. Mix miso paste with 600-800ml of boiled hot water then add to the pan with vegetables. Put the noodles in and bring to the boil. Reduce the heat, add tamari sauce and simmer everything until noodles are tender. This should take about 10 minutes.

4. To serve, distribute the noodles, broth and vegetables between two bowls ans top each bowl with asparagus spears and tofu. Peel and slice both eggs in half, but be careful so the yolk won't run out. Top bowls with egg halves and and sprinkle everything with spring onions.

You can also sprinkle a bit of sesame seeds on top. Yum yum :)

Spicy yogurt marinated trout with quinoa tabbouleh

The fish marinade is spicy, with a touch of sweet from yogurt. Definitely one of my favorite this one. Allow at least 2 hours for fish to marinade. You can use salmon or cod instead of trout and if you don't mind wheat and gluten, using bulgur wheat can be nice too.

Serves 2 as usual :)

2 skinless and boneless trout fillets
200g soy yogurt, preferably the one which is a bit sweet, like Alpro
1 garlic clove, crushed
1 small red chili, deseeded and chopped (remember to wash your hands afterwards! :)
1/2 tsp ground turmeric
juice of one lemon

For the tabbouleh:

1/2 (150g) quinoa
1 tbsp olive oil
juice of 1/2 lemon
1/2 red onion, finely chopped
1 large ripe mango, peeled and chopped
1/4 cucumber, diced
2 tbsp freshly chopped parsley
salt and black pepper

1. Place fish in a shallow dish, mix together all marinade ingredients, poor over the fish, cover and let it stand in the fridge for at least 2 hours.

2. To make tabbouleh, cook quinoa as per instructions on the pack (usually 10 minutes in boiling water is enough). Put the red onion, mango, parsley and cucumber in a bowl and add drained quinoa.

3. Whisk oil and lemon juice together with salt and pepper and pour over the tabbouleh. Mix well and let it stand until the fish is done.

4. Grill the fish with the covered in marinade under the moderate grill for 20 minutes, then serve on top of tabbouleh.