Ingredients ë patients * 175 g udon noodles (dried, out of a suit) * 750 ml vegetable or chicken stock or dashi * 1 teaspoon dark soft brown sugar * 1 star anise 1 teaspoon fresh ginger root, crushed * 2 tablespoons soy sauce * é * 750 g 750 g 75 g taug * 75 g shiitake, sliced * 2 kropjes baby Bok Choy, into thin strips * 2 tablespoons fresh cilantro, minced Preparation Cook the noodles cooked according to package directions and fillWhile they are cooking, a pan with the broth, sugar, star anise, ginger and soy sauce. Let the noodles when they are cooked, drain and divide them in two bowls. Put the vegetables in the flavored broth when cooking. The vegetables should be cooked within 2 minutes. Pour into each bowl half the broth with vegetables, on the cooked and drained noodles. Finally, sprinkle the coriander over the noodle soup.
personal note of Nigella Lawson ” giving rules for a noodle soup seems to contradict the character of what you want to create. When I need to noodle soup I am determined not in the mood to go measuring and weighing. I warm some broth and throw some veggies in the crisper of the refrigerator that are still in hiding and further the coziest noodles that I can find. You can put it on there other things-what strips of chicken or, at the end, what flintertjes raw tuna or salmon-but overall it is actually me just to the broth with vegetables and the noodles itself. Anyway, here you have a blueprint. Take it in your by mitigating, keep your just when you feel helped thereby. ” Source: Iens recepten.nl
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