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19/10/2026
ep 4: 15-min salmon miso soup🍄🟫🥣 full recipe below
ingredients:
🥄 2 sachets of itsu miso’easy
💧300ml of water
🍣 100g filet of salmon
🥬 1 large pak choy
🍄🟫 assorted mushrooms [we used chestnut and enoki]
🌱1 stalk green onion for garnish
🥄 tsp sesame oil
layer the veg in a small saucepan and gently place the salmon on top to steam. cover the salmon in 1 packet of miso, and drizzle the second packet over the veg.
pour in the water and let it simmer for 10 minutes on medium-low heat with the lid on. gently flake the salmon with a fork, and garnish with green onion and sesame oil.
16/10/2026
ep 3: spicy pumpkin miso soup🍂🥣
ingredients:
🥄 2 sachets chilli miso’easy
🥟 itsu frozen gyoza [optional]
🎃 ~300g cubed pumpkin
💧400-450ml of water
🥬 large handful of spinach
🧈 150g soft tofu [half block]
🌶️ chili oil spring onion, and sesame to garnish
method:
de-seed and chop the pumpkin into inch cubes. lightly simmer for 10 minutes in water, optionally steam some gyoza in the same pot.
check the pumpkin is soft with a fork and turn off the heat. add the chilli miso sachets, spinach and tofu. close lid and let the spinach soften for 2 minutes.
serve with crispy chilli oil and spring onion to garnish.
15/10/2026
ep 3: cozy autumnal miso soup🍂🥣 full recipe below
ingredients:
🥄 2 sachets chilli miso’easy
🥟 itsu frozen gyoza [optional]
🎃 ~300g cubed pumpkin
💧400-450ml of water
🥬 large handful of spinach
🧈 150g soft tofu [half block]
🌶️ chili oil spring onion, and sesame to garnish
method:
de-seed and chop the pumpkin into inch cubes. lightly simmer for 10 minutes in water, optionally steam some gyoza in the same pot.
check the pumpkin is soft with a fork and turn off the heat. add the chilli miso sachets, spinach and tofu. close lid and let the spinach soften for 2 minutes.
serve with crispy chilli oil and spring onion to garnish.
09/10/2026
tofu flower hack🪷 full details below:
ingredients:
🧈 1 pack soft/silken tofu
🥄 1 sachet miso easy
💧 200ml water
🥬 spinach or dried seaweed
🥣 green onion or sesame seeds to top
portion out some tofu and level it to 1-1.5 inches thick. pierce with a cookie cutter and use 2 wooden spoons as a knife guard.
finely dice the tofu horizontally and vertically in a tight grid, then carefully transfer to a bowl of water to gently remove excess tofu.
prepare miso soup with warm water and pour over the tofu flower. garnish and enjoy!
04/10/2026
bringing back our spicy tofu cabbage soup🥬🥣 full recipe below
ingredients [serves 4]:
🥬 1 chinese cabbage
🍄🟫 300g mushrooms [we used half chestnut and half shimeji]
💧0.75l water
🧈 1 block soft tofu
🌱 6 stalks spring onion
🍗 chicken stock cube
🥄 1 sachet miso’easy chilli miso
🥄 3 tbsp soy sauce
🥄 crispy’chilli oil to garnish
method:
bring water to a boil and season with stock cube and soy sauce.
add in washed and chopped veg, then simmer with lid on for 15-20 minutes.
when cabbage is fully translucent, turn off the heat and add the chilli miso paste and cubed tofu.
finish with green onion, sesame oil, and crispy chilli oil for that final kick.
01/10/2026
follow for more simple + creative miso soup combos🥣🍂
01/10/2026
5 quick & healthy miso soup recipes for cozy season🥣🍂
we’re switching it up with
👉 spicy pumpkin & gyoza
👉 silky egg drop soup
👉 sliced tofu flower
👉 spicy cabbage & mushroom
👉 salmon & pak choy
30/09/2026
it’s miso soup season🥣 we’re sharing 5 soothing recipes to keep you cozy:
👉 spicy pumpkin & gyoza
👉 silky egg drop soup
👉 sliced tofu flower
👉 spicy cabbage & mushroom
👉 salmon & pak choy
20/09/2026
the perfect egg sando 🍞🍳for our new sando-inspired breakfast buns in restaurants!!! full recipe below
ingredients:
🥚3-4 golden yolk eggs [depending on how filled you’d like it!]
🍞milk bread, brioche, or thick-sliced white bread
🥄 3 tbsp Japanese mayo
🌱 small bunch of chives [finely chopped]
🧂salt, pepper, & sugar to taste
🌶️ [optional] itsu crispy chilli oil to take it up a notch
bring a large saucepan of water to a rolling boil and gently lay in your eggs. after 6 minutes, remove one egg and place it into a bowl of iced water. follow with the remaining eggs after 10 minutes of cooking.
peel the hard boiled eggs and separate the yolk like how you’d remove the pit of an avocado. mash the yolks with the mayonnaise & season to create a smooth paste. chop up the egg whites and combine with the yolks and chives.
lightly toast the bread (optional), before layering the smashed egg mixture. make a small divet for the soft boiled egg in the centre and smooth over with the remaining egg mixture.
top with the final piece of bread, wrap in parchment paper, and slice in the centre to reveal the beautiful cross section!
17/09/2026
episode 3 of ‘Izakaya at home’🍢🍄🟫 grilled veggie skewers
ingredients:
🍆your favourite veggies: aubergine, courgette, shish*to peppers, asparagus, leeks etc!
🍄🟫 assorted mushrooms [we used oyster & shiitake]
🥄 3 tbsp itsu teriyaki sauce
🥄 1 tbsp soy sauce
🥄 1 tsp sesame oil
🫚 1 small thumb of ginger [grated]
🧂 salt & pepper
🥢 bamboo skewers
chop the veg into bite sized pieces and layer them onto 1-2 skewers. pat dry and season with salt & pepper, then drizzle with oil.
preheat a grill pan [preferably cast iron] to medium high heat and grill the veg for at least 7 minutes on both sides. optionally press down the veg with a weight to develop an even crust.
brush over with the teriyaki glaze and let cook for an additional 2 minutes. enjoy as a side or alongside a drink🍻
15/09/2026
Thai crispy rice salad with our new restaurant-inspired green herb dressing🌱 full recipe below
signature green herb dressing:
🍀 100g coriander [stems included]
🌱 50g fresh mint leaves
💧200ml water
🥄 100ml neutral oil [we used avocado]
🥄 100ml sushi vinegar
🥄 1/3 cup soy sauce
🥄 2 tbsp fresh or pickled ginger
🥄 1 tbsp sugar
- combine ingredients & blend for 1 minute until smooth
- store in a squeeze bottle and use as a healthy dip or dressing
ingredients [Thai-inspired grilled chicken]:
🍗 500g skinless boneless chicken thigh
🥄 1 tbsp red thai curry paste
🥄 2 tbsp fish sauce
🥄 2 tbsp itsu teriyaki sauce
🍋🟩 squeeze of lime
- marinate the chicken for at least 30 minutes
- fry or grill on med-high heat on one side for 10 minutes, and 5 minutes on the other side
ingredients [crispy rice salad]:
🍚 250g microwave rice [we used sushi rice]
🌶️ 1 tbsp itsu crispy chilli oil
🥄 1 tbsp dark soy sauce
🥄 1 tbsp itsu teriyaki sauce
🥕 1 shaved carrot
🫑 1/2 a bell pepper [diced]
🧅 picked onion
🫛 150g edamame
- gently crumble the rice to separate the grains, then stir through the seasoning
- spread onto a large tray and cook in a preheated oven for 16 minutes at 200c
- prep your favourite veg and fresh herbs
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