It was a strange week for me as I had to take a break and did nothing.. except to get some rest and being away from my family for 3 days.  well. Hope no more such drama. Finally I’m able to cook something in the kitchen today. And I’m….. truly happy to be back in the kitchen!
We went out on Saturday morning for grocery and had McDonald for lunch (yes! Adults and kids… don’t judge me). So I decided to whip out a quick dinner for the family so that my helper can take a break from cooking today.
It’s a simple dinner, just what we needed after having heavy lunch from eating burgers, French fries and fried chicken 
Glad that kids love the zucchini fritter and hubby likes the udon soup! 

Zucchini fritters

Ingredients:

1 large zucchini (about 400-500g)
1 tsp salt2 eggs and 1/2 tsp salt(lightly beaten together)
1/2 cup of plain flour
1/2 tsp baking powder
1/2 cup of vegan shredded mozzarella (I used violife)
1/4 cup of chopped spring onion
Oil for pan frying ( I used olive oil)

Steps:

1. Grate the zucchini in a large bowl and sprinkle with salt. Mix well and let stand for 5-10 minutes
2. Squeeze out and drain the water from zucchini.
3. Add beaten egg and mix well
4. Add plain flour and baking powder. Mix well
5. Add mozzarella and spring onion. Mix well
6. In a pan, add some oil. Drop a dollop of the zucchini mixture onto the heated pan and slightly flatten the batter. Let it fry with medium low heat until golden brown on both sides. (About 4-5 minutes each side for me)

Quick Udon soup

Ingredients:

2L Dashi ( I used flying fish dashi bag from DONKI and added a strip of konbu)
4 packs of Udon
1/4 cup Dried Wakame seaweed (rehydrate with some water for 10 minutes)
Fishball/kamaboko (cut into slices or halved for fishball)
Shimeiji mushroomTofu puff (cut into strips)
Spring onion( chopped for garnishing)
Water for boiling udon and other ingredients

Steps:

1. Cook dashi soup in a big pot. Remove dashi bag / konbu and set aside.
2. Cook udon as per instruction on package, drain away water and put it into an individual serving bowl.
3. Boil fishball /kamaboko/ , wakame seaweed, tofu puff and mushroom in a pot until cook. Drain and arrange the toppings onto cooked udon.
4. Ladle dashi soup into the bowl of udon and garnish with some spring onion.
5. Serve warm. ( we also serve with cut kimchi , shichimi and la-Yu/chili oil for adults)