I got quite sick this week end and needed something warm to feel better, so I made myself an experimental noodle soup. It resulted in something pretty yummy. But I did not write down the quantities and the time to cook everything so I will simply describe the process and approximately the quantities.
- Half a liter of water
- 7g of dashi stock powder (I remember it because I was trying to find out if was enough for the water but could not understand anything in Japanese).
- 2 tablespoons of dried baby shrimps
- 2 tablespoons of dried Wakame seaweed
- Half a teaspoon of red curry paste
- 1 tablespoon of dark miso paste
- 2 tablespoon of soy sauce
- 1 egg
- A scallion
- 100 gr of smoked pork (I am always amaized how well pork and seafood go together)
- Mie noodles
I started by doing the soup:
Bring the water to a boil and add the dashi powder, one and half tablespoon of dried baby shrimp and one, half tablespoon of dried Wakame seaweed and the curry paste. Cover and simmer it at medium heat for 30 minutes.
When your broth is nicely infused with all the seafood, reduce the heat to low and wait that it stops to simmer. You can then dissolve the miso. Taste it and add the soy sauce to taste to give some saltiness.
Cook the noodles as indicated on the packet. I used Mie noodles because I did not have anything better at home but if you have ramen or udon noodles, I am sure that it would be better.
Prepare the toppings:
Soft boil the egg (if you like it soft boiled, otherwise boil it properly).
Thinly slice the pork and the scallion.
I reduced the remaining half tablespoon of dried shrimp into powder and cut the rehydrated Wakame seaweed into small pieces.
Finally build your bowl:
Start with the noodles, then add the filtered soup and the topping.
Enjoy while hot 😉
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