Three online cooking classes led by Mutsuko Johnson, teaching you how to create traditional, nourishing and delicious Japanese pan-fried noodle dishes. Students are welcome to join for the whole series, or simply attend one or two classes.

Read More

Pan-Fried Noodle Series with Mutsuko Johnson

We are pleased to announce a new online cooking series led by Mutsuko Johnson, teaching you how to create traditional, nourishing and delicious Japanese pan-fried noodle dishes.

Noodle dishes are wonderfully quick and easy to cook. When prepared correctly in well-balanced meals they can be full of nourishment, creating health in the body and supporting a thriving immune system.

Pan-fried noodle meals are excellent for busy weekdays, when we are looking for nourishment without taking too long. Once we master the basic techniques, we can create endless variety by selecting different vegetables and noodles, so we have a truly versatile dish for regular enjoyment.

Each dish includes a selection of colourful vegetables, mineral-rich seaweeds and plant-based protein such as tempeh or tofu, as well as either soba or udon noodles – which we can replace with rice noodles or even pasta if required.

Each of these classes will take place online via Zoom. Mutsuko will guide you step-by-step as you create each meal in your own home. At the end of the class you can share your creation with those you live with, or simply enjoy all to yourself!

Pan-Fried Soba Noodles, Deep Fried Tofu and Wakame Seaweed Soup

Monday 25 May, 4 – 6pm

An absolute classic Japanese meal. Soba noodles are made with Buckwheat flour, a grain which has been eaten in Japan for thousands of years! The noodles are pan-fried with onion, carrot, ginger, mushroom and topped with broccoli, asparagus, watercress and deep-fried tofu.

The dish is garnished with toasted sesame seeds, spring onion and toasted nori seaweed and served with a simple, clear and refreshing wakame seaweed soup.

 

Pan-Fried Udon Noodles with Tempeh, Hijiki Seaweed & Pressed Vegetable Salad

Thursday 28 May, 5 – 7pm

Pan-fried Udon noodles are topped with mineral rich and delicious hijiki seaweed, along with broccoli, asparagus, carrot and edamame beans. On the side we will enjoy a pressed vegetable salad, using a selection of Chinese cabbage, carrot, cucumber, daikon, turnip or radish.

 

Pan-Fried Udon Noodles with Vegetables, Juicy Tofu and Quick Cucumber Pickles 

Sunday 31 May, 4 – 6pm

Udon noodles are pan-fried and served with sautéed leek, carrot, cabbage, mushrooms and watercress. The dish is topped off with tofu, which is first deep-fried and then cooked in a broth until it becomes juicy! Served alongside a delicious quick cucumber pickle which is sprinkled with toasted sesame oil… absolutely delicious!

 

About Mutsuko Johnson

Mutsuko was born and raised in Osaka, Japan. She studied macrobiotic cooking with founders Michio and Aveline Kushi and was an active member of the macrobiotic community in Boston during the 1970s.

Mutsuko combines her ancestry and lineage from Japan with over 45 years’ experience of teaching, cooking and healing with wholefoods. She raised a family of 5 children using macrobiotic cooking and has seen how it can create health and happiness for all.

upcoming dates:

Monday 25 May, 4-6pm: Pan-fried Soba Noodles and Tofu with Wakame Seaweed Soup

Thursday 28 May, 5-7pm: Pan-fried Brown Rice Noodles with Hijiki Seaweed and Pressed Vegetable Salad

Sunday 31 May, 4-6pm: Pan-fried Udon Noodles with Vegetables, Juicy Tofu and Quick-Pickled Cucumbers

Pan-Fried Noodle Series online resource details

To book your place, please register online via the link below, or call the office on 020 7607 1140.

Location: Online

Price: £40 per class / £100 for 3-Class Series (block-booked in advance).