"My family is hooked" healthy cooking recipes. Somen Capellini with cabbage nukazuke and canned tomatoes🍝 ~How to enjoy nukazuke part 8~

Introduction

Summer is already here.


I want to eat "that cold red pasta" with a tangy flavor🍝

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"That cold red pasta" refers to
tomato capellini🍅

Until now, I used to make it by boiling thin pasta
and cooling it in cold water,
but wanting to "enjoy it more easily,"
I decided to try using "somen" instead💡

The sauce is canned tomatoes,
and the only ingredient is cabbage nukazuke.

Just between us.
I've wanted to try making a dish
combining tomatoes and cabbage once🥺




Tomatoes and cabbage have
a high "detox effect" that helps flush out waste from the body,
making them gentle on the body✨

Tomatoes contain lycopene, which has strong antioxidant properties
and prevents the body from aging.
Cabbage contains vitamin C, which relieves stress.


And that's not all!
Just by pickling cabbage in rice bran (nuka),
its sweetness and nutritional value double✨
While it stays moist,
the crunchy texture is irresistible!
It's also rich in dietary fiber that improves gut health... and so on.

If I start writing down all the benefits, I'll never stop, so I'll end it here (lol)

If my family eats this "somen capellini",
I wonder if they'll get hooked on it😏

May it also soothe bodies feeling the summer heat.

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Somen Capellini Recipe

[Ingredients for 3 servings]
Somen noodles: 2 bundles (90g x 2)
Cabbage Nukazuke: 150g
Garlic oil: to taste
Canned diced tomatoes: 400g
Onion koji: 1 tbsp

Boil the somen noodles for 2-3 minutes, then rinse in cold water.

Take the cabbage that has been pickled in nukazuke for one day and
julienne it🔪

In a bowl, add the canned tomatoes and
about 2/3 of the chopped cabbage nukazuke,
then mix together🥄

Save the remaining cabbage for garnish✨

Adjust the flavor with onion koji and the sauce is ready✨

Add the cold somen noodles to the sauce and toss.

Plate the tossed somen noodles✨

For the finishing touch,
drizzle garlic oil around the plate🥄



In traditional Chinese medicine,
tomatoes have a "cooling" property,
making them the perfect ingredient for the hot summer season👀

So, to avoid cooling the body too much,
I used oil containing 'garlic', which has warming properties.

Furthermore, since the absorption rate of lycopene in tomatoes increases
when eaten with oil,
eating it with this oil
makes it even better for the body 🥺✨

Somen Capellini is complete ✨



I take a bite.

The umami and saltiness of the onion koji
further enhanced the cabbage nukazuke and tomato sauce 😋

Seeing my family stuffing their faces while saying it's delicious,
I felt satisfied that we all became a little healthier together.

＊

It's hardly even a recipe, but...
I've also put together the recipe for the 'garlic oil' I used this time ✏

Garlic Oil Recipe

[Ingredients]
2-3 cloves of garlic
150ml olive oil

Sterilize a glass container and lid with boiling water 🫙

Finely chop 2-3 cloves of garlic with a knife 🔪

Put the minced garlic into a heat-sterilized jar.

Add olive oil, stir, and it's done✨

The aroma of garlic wafts through the air🤤

If you store it in the refrigerator,
it will last for about 2 to 3 months.

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The morning after eating this, I was surprised in front of the mirror😳

My skin condition was great,
and my makeup went on so easily✨

I really felt that eating healthy meals
has good effects on the body😌

On this day, I pampered myself,
applied only sunscreen to my face,
and went to work.