Noodle Soup

Noodle soup

Hello, hello!

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 😉

Experiements, Recipe

Chicken and mushroom ramen


For this recipe I used the recipe of Tsukemen of Cooking with dog as inspiration and customised it.

Ingredients for 2 persons:

  • One chicken breast
  • 250 gr of mushrooms ( I used a mix of Shimeji, Eringi and Oyster mushrooms)
  • One garlic clove
  • A piece of ginger (1cm*2cm approximately)
  • One chili
  • Sesame oil
  • Miso
  • One spring onion
  • Chicken broth
  • Soy sauce
  • Sake
  • Noodles
  • Toppings:
    • One egg
    • Seaweeds

  1. Cut the chicken breast in two pieces (I cut in one third/ two third pieces).
  2. Dice the mushrooms in 1cm pieces.
  3. Slice the chili in small pieces.
  4. Separate the spring onion in 3 pieces: the white one, the dark green one and the intermediate one. Slice thinly the white part and the dark green one.
  5. On high heat, pan sear the chicken.
  6. Finish cooking the bigger piece of chicken in an oven at 180°C. When cooked let it rest for 5 to 10 minutes.
  7. Keep the smallest piece in the pan, reduce the heat to medium and add 3 tablespoons of sake, the chili pieces and the mushrooms dices and cook for 3 minutes.
  8. Add one liter of chicken broth, the garlic slightly crushed, the ginger slightly crushed and the intermediate part of the spring onion.
  9. Bring to a boil, reduce to medium heat and simmer for 20 minutes.
  10. Cook the noodles as described on the packet. Cook the egg as you like it (soft boiled for me).
  11. Remove the garlic,the ginger and the intermediate part of the onion.
  12. Add 3 tablespoons of soy sauce and the white part of the spring onion and reduce to medium-low heat.
  13. Dissolve 2 tablespoons of miso in the soup and add a dash of sesame oil.
  14. Finally slice the big part of the chicken, cut the egg in two. In a bowl, put some noodles, add the soup and top it with an half of egg, te chicken slices, the green part of the spring onion and some seaweeds.


Experiements, Recipe

Prawn ramen

Shrimp ramen

I never ever ate any real ramen but I always wanted to have some. So I did a few experiment to get something nice. I tried some pork based broth, some chicken one, but never managed to make something that make me say “Waow!”.
So I bought some precooked ramen, it was the only noodles that I could find with “Ramen” written on it, and used some of the leftover ingredients that I had.
The result was “WAAAOW!”.

Ingredients for one bowl:

  • Ramen noodles
  • 500 ml of water
  • Dashi powder
  • 10 small prawns
  • 1 small onion
  • A very little piece of ginger
  • 1 teaspoon of fish sauce
  • 1 teaspoon of oyster sauce
  • 4 teaspoon of soy sauce
  • Sesame oil (I used sesame oil infused with garlic and ginger)
  • Miso paste
  • Spices:
    • Cayenne pepper
    • Paprika
    • Curry

For the topping:

  • 1 soft boiled egg
  • 2-3 onion slices
  • Half of a leaf of nori seaweed
  • Wakame seaweed
  • Bonito flakes
  • Shrimps from the broth.

  1. First cut your onion: Keep 2-3 thin slices for the topping and dice the rest in 1cm pieces.
  2. Slice the ginger without removing the skin.
  3. In a pan, warm up some sesame oil and slowly cook on medium heat the onion, ginger and the shrimp. While it is cooking, begin the preparation of the broth.
  4. In a pot, pour the water and the dashi powder and put it on medium heat.
  5. Add the soy sauce, the fish sauce and oyster sauce.
  6. When the ingredients in the pan begin to have a nice smell, put them in the pot and let it simmer at medium low heat for 20-30 minutes.
  7. Sieve the broth to remove everything that is not liquid.
  8. Dissolve a tablespoon of miso in the broth.
  9. Taste and add the spices and a teaspoon of sesame oil.
  10. Cook the ramen as indicated on the packet.
  11. When cooked, rinse the ramen and dray it.
  12. Add them to the soup for 2 minutes.
  13. Serve:
    1. Put some ramen in a bowl
    2. Add some soup to slightly cover it
    3. Add all the topings



Bacon and egg roll

Bacon sandwish

For me it is the best breakfast sandwich ever!
I present here how I made the one on the picture but the best way of doing it is on a barbecue with hotdog bread.

Ingredients for a sandwich:

  • 2 slices of bread
  • 3 bacon slices
  • 2 eggs
  • Cheese (I generally use Edam or Gruyere)
  • Ketchup
  • Pepper

  1. Toast your bread slices.
  2. In a pan cook the bacon slices.
  3. Put the bacon on one of the bread slices.
  4. In the same pan, use the bacon fat to fry the eggs. I generally like to cook them on both side while keeping the yolk still soft. You can also do scrambled eggs.
  5. Add some cheese on top of the bacon.
  6. Add some ketchup and pepper, the eggs and top it with the second slice of bread.

Bon appétit!


Chorizo Scrambled Eggs

Chorizo scrambled

This is a pretty simple recipe for breakfast but it is so yummy on a week-end breakfast or brunch.

Ingredients for one portion:

  • 2 eggs
  • Milk
  • 100 gr of chorizo
  • 1 little onion
  • Cayenne pepper
  • Pepper

  1. In a bowl, beat the 2 eggs with a dash of milk. You can add a little bit of black pepper too, but there is no need for salt since chorizo is salty.
  2. Dice the onion and the chorizo in 5mm pieces.
  3. Pour some oil in a pan, add the onion and put the pan on medium-high heat. It’s better to put the onion in a cold pan so it cooks slowly and does not burn.
  4. When the onion begins to be translucent, add the chorizo and cook it for 2 minutes.
  5. Finally add the eggs, and keep mixing it with a spatula until the eggs get the consistency that you like.
  6. Add a little bit of cayenne pepper if you want more heat.

Bon appétit 😉


Pasta carbonara


Version Francaise

The original recipe does not contain any cream but personally, I prefer it with cream.


Ingredients for two people:

  • 1 onion
  • 20 cl of cream
  • 100 gr of thick bacon
  • 2 eggs
  • 250-300 gr of pasta
  • Some aromatic herbs
  • Parmesan


  1. Dice the onion and cook it in some olive oil.
  2. Dice the bacon.
  3. As soon as the onions begin to be browned, reduce the heat by half and add the bacon.
  4. When the bacon is practically ready, add the cream, some pepper and some herbs (oregano, basilica …) and set the heat at the minimum. Start to cook the pasta.
  5. Separate the white from the yellow of the eggs right away the pasta are ready, and add the white into the sauce. The sauce should get thicker. Keep the yellow part of the egg.
  6. Finally, you can either place the pasta into the sauce or place the pasta on a plate and lather the sauce on top. Do it in a form of a volcano and add the yellow of the egg in the crater. Garnish with parmesan.

Bon appétit !


Sandwich “niçois” (from Nice)


Version Francaise

Ingredients for a sandwich:

  • An half of baguette
  • Mayonnaise
  • 80 gr of canned tuna (with water and not with oil)
  • 1 hard boiled egg
  • A big lettuce leaf
  • An half of tomato


  1. Cut the baguette in two, in length.
  2. Spread 3 tablespoon of mayonnaise inside the baguette.
  3. Slice the lettuce and dice the tomato.
  4. Dice the hard boiled egg.
  5. Put the lettuce on the mayonnaise, after that add the tomato, the egg dices and finally the tuna.

Have a nice picnic!