Experiements

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.

Ingredients:

  • 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 😉

Advertisements
Standard
Recipe

Thaï Shrimp and Lemongrass Soup

Thai soup

I discovered this dish in a little Thaï restaurant next to my work and decided to try to do it at home. And it went pretty well.


Ingredients for one bowl:

  • 120 gr of frozen shrimp without the shell
  • One lemon grass stick
  • 3 lime leaves
  • A piece of galangal (1*1*3 cm approximately)
  • Coconut milk
  • Spicy oil, if you do not have any you can make it by crushing some chili and some green peppercorn, mixing it with some olive oil and let it infuse a little bit.
  • Salt and pepper

I think that there are two schools for this recipe, the one that looks beautiful with everything in it and the one that is easy to eat. I present you the fist one here, but if you prefer the second one, simply do 4. 5. and 6. first, then seave the soup to remove the galangal, lime leaves and lemongrass and finally add the cooked shrimps.

  1. Slice or crush the lime leaves, slice diagonally the lemon grass in 1 cm pieces and cut in thin slices the galangal.
  2. In a pot, preheat some olive oil, and put the frozen shrimp in it.
  3. Stir fry it at high heat until it the shrimp are unfrozen.
  4. Reduce the heat to medium-low and add the lime leaves, lemongrass and galangal. Cook it for 1 minute like this.
  5. Add 3 cups of coconut milk and simmer for 5 to 10 minutes.
  6. Finally adjust the consistency by adding some coconut milk if you want it more liquid or simmer for a few more minutes if you prefer it more saucy. And adjust the taste with a little bit of salt, pepper and spicy oil.

Bon appetit!

Standard
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

Itadakimasu!

Standard