Add oil to a large pot, add leeks and fry until leeks turn slightly brown.
Add water, daikon, dashi powder, soy sauce, sake, sesame sauce and miso to pot. Mix well, bring to boil and simmer for 10 minutes.
Mix 100g or UNISOY Soya Milk Powder with 500g of hot water and mix well.
Add soya milk, clams into soup. Lay assorted mushrooms, pumpkin, salmon and green portion of leeks on top of the pot. Cover and gently simmer for 10 minutes or until salmon is cooked.
Serve hot with rice or udon noodles.
Deseed and cut pumpkin into pieces.
Cook spaghetti in boiling water for 10mins. Drain dry and set aside.
Heat olive oil and fry the garlic and grated ginger. Add onions and cook until soft. Stir-fry pumpkin briefly.
Add (3) into basic soup and cook over small flame for 7 mins until pumpkin is soft. Add in soya milk and cook over small flame for 2 mins.
Add seasoning and cook to a boil. Add in the spaghetti and cook for another minute. Note: Add in extra 10g of UNISOY® for a thicker soya milk consistency.
MethodsPut macaroni in hot water with a little sea salt and cook for about 10 mins. Drain the water.Melt butter in a hot wok and cooked minced onion and garlic until fragrant, then add low protein flour until the colour changes. Add prawns, when cooked, add the seasoning ingredients. Lastly slowly add in soya milk and cook evenly.Switch off flame and mix in the macaroni.Transfer (3) into a baking plate, top it with shredded cheese and then bake it at 230°C for 8 mins until it turns golden brown...
Add UNISOY® Soya Milk "No Cane Sugar Added" powder into cold water and stir well till it dissolves completely. Set aside.
Melt butter and saute garlic and onions till fragrant. Add in leeks and mushrooms. Cook for another minute.
Sprinkle in flour and cook until well mixed. Pour in soya milk and chicken stock. Bring to boil and simmer for 20 minutes.
Blend soup in blender and bring back to boil. Season to taste. Serve immediately!