Ginger miso noodle soup

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You might noticed that I am a fan of a good Asian soup. The key is always to have a good and flavourful stock. If you have a look on my prevous post you will see a great and quick recipe for your own chicken stock. Give it a go and try this warm miso soup.

 

Ingredients:

For the broth

  • 1 tbsp sesame oil
  • 1 tbsp oil
  • 1/2 cup onion chopped
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp low-sodium soy sauce
  • 4 cups chicken stock
  • 2 tbsp miso paste

For the soup

  • small pack of your favorite noodles
  • 1/2 cup fresh mushrooms
  • 1 cup chopped tofu
  • 1/2 cup spring onion
  • few radishes
  • coriander for serving

Preparation

Start with the broth. Heat the oil in a large pan, add onion, garlic and ginger and cook until soft. Add soy sauce and stir. Cook another minute. Add the stock and bring to a boil. Ladle half a cup of the broth into a small bowl. Stir the miso until dissolved. Pour back into the pot. Assemble the soup, by adding the cooked noodles and top with spring onion, radishes, tofu, coriander and mushrooms.

Chicken stock

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Making your own chicken stock,  you can be sure it is free of any additives and sodium. It usually takes hours of cooking, but if you go ahead with this recipes you will be ready in less than 2 hours.

Ingredients:

  • 1 kg of chicken wings
  • 1 large onion
  • 1 large onion
  • 1 small potato
  • 1 cup chopped celery
  • olive oil
  • black pepper
  • salt (optional)
  • 2 bay leaves

Preparation:

Saute the wings with some olive oil for about 4-5 minutes. Chop the veggies and add them to the chicken. Cook on low heat for 20 minutes. Boil water in a kettle (around 2 liters). Add to the chicken and veggies and season. Cook for 2 hours on low heat. Strain the stock and discard solids. Pour into jar and let cool, before putting into the fridge. The stock will last a week in the fridge and for several months if frozen.

 

Thai inspired coconut soup with vermicelli

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There is something warming about Thai recipes. If you, like me, love their food, then even mentioning of ginger, coriander, coconut and lime will make you crave it. Thai dishes are fresh and usually ready in no time. But they are also hearty and bursts with flavors.

This recipe is done in under 15 mins. Yet, my husband declared it as one of the best meals he ever had (although he likes exaggerating about food all the times 😀 ). He liked it so much we had it two nights in a row. But don`t just take my word for it and try it yourself!

Ingredients:

  • 2 tablespoons oil
  • 3 garlic cloves, chopped
  • 2 tablespoons ginger, chopped
  • 3 tablespoons Thai red curry paste
  • 2 cups chiken broth
  • 1 cup water
  • 2 tablespoons fish sauce
  • 1 can coconut milk
  •  bean vermicelli
  • 1 lime, juiced and one additonal for serving
  • Sliced red onion, red chilis, coriander, spring onions to garnish

Preparation:

  • In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
  • Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

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Seafood and chicken ramen

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As you would assume after my short visit to Singapore I had to introduce an Asian recipe. I really liked the local laksa- coconut soup with sea food and noodles. However I want to make it authentic as possible and for this I need to prepare two different chili and shrimp pastes. Till I find time to prepare it I made this classic ramen. Since I couldn`t decide chicken or fish I made both.

Preparing ramen is easy but it takes time as all the ingredients need to be prepared separate. I got some really cool products from 1004 Mart in Al Barsha-like miso paste, seaweed and noodles. The variety of Korean, Vietnamese, Japanese and Chinese products is huge and I am definitely going there again.

Going back to the recipe you can try different stocks- from vegetable to chicken or seafood. I made mine vegetable as not everyone at home likes fish, but you can add your favorite meat if you fancy. Get creative with the toppings as long as they are fresh and finely sliced, so the hot broth will cook them in couple of minutes.

Ingredients (for 4 servings):

For the stock:

– 1 l water

– few stalks spring onion

– handful of coriander

– 1 carrot chopped into big chunks

– 2 tbsp miso paste

– 1 tbsp black beans paste

– 1 tbsp soy sauce

– 1 tsp sugar

For the toppings:

– 300 g shrimps

– 200 g crab sticks

– 2 chicken breasts

– 1 tbsp honey

– 1 tbsp five spices

– 1 tbsp sesame seeds

– 1 tbsp oil

– 1 sliced carrot

– handful of coriander

– 2 soft boiled eggs

– handful beans sprouts

– handful seaweed cut into strips

– noodles – I used 4 small packages

– baby corn

Preparation:

1. Boil the water with the stock ingredients. Once ready, strain the liquid to have clear broth.

2. Boil water and cook the shrimps and crab sticks for 3-4 minutes.

3. Boil water and cook the baby corn for 5 minutes.

4. Season the chicken breasts with honey, 5 spices, salt and sesame seeds. Bake in the oven for 10 minutes. Cut into stripes.

5. Cook the noodles as per their instructions and strain the liquid

6. Assembly your ramen by starting with the noodles. Add the hot broth and carefully arrange the rest of the toppings.

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Shrimp chowder

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This recipe is easy as the name suggests. Few ingredients, rich buttery flavor and creamy texture. You can experiment with different sea food or even chicken. Once you chop the veggies you won`t need more than 30 minutes to have it ready to serve.

Ingredients

– 500 g shrimps

– 1 big potato

– 1 big carrot

– half onion

– 1 can sweet corn

– 3 tbs clarified butter (I used Lurpak, but any butter will do the job)

– 50 ml olive oil

– 1,5 l fresh full fat milk + 1 cup milk for later

– 1 tbsp white flour

– salt, pepper and nutmeg for seasoning

Preparation:

Chop the veggies into small cubes (this will speed up the cooking process). Preheat the olive oil and saute the veggies and the shrimps for 10 mins. Add the milk and butter and season with salt, pepper and nutmeg. Once cooked, whisk the remain 1 cup of milk with the flour and add the the boiling chowder. Add the corn and serve with baked bruschetta drizzled with olive oil.

Spring rolls with peanut and lime dip and Miso soup with lemon grass

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After the Easter feast last Sunday I have decided to prepare a veggie dinner. No meat, no dairy just good amount of veggies, nice fresh dip and warm miso soup. Simple, yet delicious! The key to this recipe is to have everything fresh and even organic if you can find it. The rest is just the flavors of the coriander, lime, ginger and lemon grass.

Ingredients:

For the rolls

– rice paper ( I made 14 spring rolls, but on the photo are 13 since I ate one in a making 😉 )

– 1 big carrot – cut into julienne

– 1 cucumber- cut into julienne

– handful coriander

For the dip:

– 50 g peanuts

– juice from 1 lime

– juice from 1 orange

– a pinch of brown sugar

– 1 tsp sesame oil

– 1 tbsp roasted sesame seeds

– 1 tsp ginger

For the miso soup:

– 1 l boiling water

– 3 tbsp miso paste

– nori seaweed

– 4 stalks lemon grass

– handful snow peas

– handful green beans

– handful baby corn

– 200g udon noodles (cooked)

– 1 tbsp ginger

– 3 tbsp oil (I used canola oil)

– 1 carrot cute into slices

– 100 g  tofu (optional)

– salt if it needs seasoning

Preparation:

Start with preparing your soup. Bring all the ingredients to boil (except the snow peas and noodles). Once it is ready add the peas and noodles- as easy as that!

For the rolls, soak each rice paper sheet for 10-15 seconds in warm water to soften and then roll the fresh cucumber, carrot and coriander. For the peanut dip, mix all the ingredients in a blender and mix well. You might also use a peanut butter, but I prefer to use less additives I can.

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Tomato soup with roasted garlic and rosemary

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Its been long time since my last post here. But I had to move to my new apartment. You all know how it is to leave one place and to move to another. To make the story even more colorful I will add that the new apartment is not furnished and It is second week now I am trying to put the things in order. The first room I settled of course was the kitchen 🙂 All well packed dishes and plates took their paces in my new, big, bright  kitchen. I am still looking for the perfect dining table so my job there is not completed yet. Anyway back to today’s` recipe. I want to give the credit of it to the Smiling Chef as I saw the idea of this soup posted in his amazing and inspiring  cooking blog. I cooked tomato soup before but I really liked the idea of roasting all ingredients in advance. The result is delicious and creamy tomato soup with reach rosemary and oregano flavor. After it get cool I add some chopped cucumbers and it was fantastic!

Ingredients:

– three big tomatoes

– 4 gloves garlic

– half onion

– two carrots

– 200 g tomato puree

– 500 ml chicken stock (or water if you want to keep it vegan)

– dried oregano and rosemary / half of teas spoon from both

– olive oil

– salt

– tea spoon sugar

Preparation: Cut the tomatoes into halves, sprinkle some salt and bake along with the other veggies for 15 minutes on 220 degrees (Celsius).  When ready, let them cool. Preheat two-three table spoons of oil and slightly saute the veggies. Add the oregano, rosemary and salt. Cook until golden. Add the tomato puree, the stock and the sugar. Cook additional 10 minutes and blend until smooth. Serve it hot with toasted bread or cold with slices of cucumber.

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