Aromatic Japanese noodle soup recipe

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Recipes
Dish type
Soup
Noodle soups

This Japanese style soup is a delicious fat free fresh soup. I have given the ingredients for jumbo prawns, but you can easily use chicken (add at the start to cook thoroughly) or strips of steak, fish; plain tinned crab meat works well too.The veg is easy to vary. These usually have 3-4 types of veg and the quantity works well too.

27 people made this

IngredientsServes: 4

2 Knorr® stockpot stock cubes (vegetable is best)
1 (5cm) piece fresh root ginger
2 cloves garlic, crushed
1/2 lemon, juiced
1 lime, juiced
1 teaspoon lazy chilli (or fresh)
black pepper to taste
1/2 teaspoon fish sauce, or to taste, or salt if you don't have this

1 carrot, cut into ribbons
75g baby corn
1 bunch spring onions
75g mange tout or sugar snap peas
75g tenderstem broccoli
250g jumbo raw prawns
1 to 2 bundles fine rice noodles
1 pot fresh coriander, roughly chopped

MethodPrep:10min ›Cook:8min ›Ready in:18min

First make the stock, put 1.5L water into a large pan, add the stock pots, grate the ginger into this, add crushed garlic, lemon and lime juice, chilli, black pepper and fish sauce. When stock is simmering add the carrot ribbons (if using chicken instead of prawns add it now as it will need to cook before you move on)
Once you have all the flavours in the stock, add the veg: I like to split the baby corn lengthways and cut the spring onions diagonally. The rest of the veg I prefer to leave whole. You can add to or change the veg to your taste. Give 2-3 minutes to cook
Next add the prawns and the noodles together see the cooking instructions on the noodles you have chosen, most of them need just 3 minutes, once this time is up, stir in the pot of roughly chopped coriander and serve.

Serving suggestion

Works well with sushi meals.

Tip

If desired to make it a clear soup, stir in an egg white before serving.

Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

For me too sour and too watery, I expected more vibrant taste.-12 Oct 2016

My family and I loved this soup! We make it often,it's so nice when the weather is cold .So glad we tried something different .-21 Jan 2014

2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 large cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups low-sodium chicken broth
2 pounds bone-in chicken breasts, skin removed
3 cups sliced green cabbage
2 cups sliced shiitake or enoki mushrooms
2 cups julienned carrots
1 ¼ teaspoons salt
½ teaspoon ground pepper
3 cups cooked udon noodles or whole-wheat spaghetti
2 tablespoons white miso (see Tip)

Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add ginger cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.

Meanwhile, add cabbage, mushrooms and carrots to the pot return to a simmer. Cook until vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and noodles and cook until heated through, about 3 minutes more. Remove from heat and stir in miso.

Tip: Miso is a fermented soybean paste that adds flavor to dishes like soups and sauces. It is available in different colors in general, the lighter the color, the milder the flavor. Look for miso alongside refrigerated tofu. It keeps in the refrigerator for at least a year.

To make ahead: Cover and refrigerate, without the noodles and miso, for up to 3 days. To serve, stir in noodles and reheat, then stir in miso.

While you responsibly #StayHome, we know of some sensational dishes that will help tide you over until the next vacation. Let us inspire you to explore these Asian destinations with your taste buds through 5 simple recipes!

Bangkok: Tom Yum Goong

Tom Yam is probably one of the most famous Thai soups, not only in Thailand but also in Thai restaurants worldwide. This classic hot & sour soup packs a punch.

This dish can be easily prepared at home with basic ingredients. Don’t hesitate to add your favourite protein such as shrimp or chicken!

Indonesia: Nasi Goreng

Rice is one of the world’s best-loved staple food. Nasi Goreng is the literal translation of ‘fried rice’ in Indonesian. Though it is a national dish in Indonesia, you can find them easily in Singapore and Malaysia too.

Preparation starts with leftover cooked rice, then seasoned with kecap manis (sweet soy sauce). Don’t forget to add prawn crackers for that extra crunch to complement the dish.

Malaysia: Nasi Lemak

Yet another rice dish, Malaysia’s national favourite is Nasi Lemak. This dish has a perfect mix of flavours and is very aromatic. The rice is infused with coconut milk and pandan leaves, then served alongside with ikan bilis (crispy fried anchovies), refreshing slices of cucumber, egg, deep-fried crispy chicken wings and peanuts, not forgetting a dollop of sambal chilli.

Fulfil your craving for this traditional dish for breakfast, lunch, or dinner!

Besides Udon and Ramen, Soba is a must-try Japanese noodle! It is a classic chilled Japanese noodle made from buckwheat flour and commonly served with a dipping sauce. Tuck into a refreshing dish during the summer, this will cool you down from the hot weather.

Get ready to sip and slurp your way to a satisfying Soba-induced bliss.

South Korea: Kimchi

An embodiment of Korean culture, Kimchi is a staple in almost every Korean household, and it is served as a side dish in Korean restaurants all over the world. Well-fermented kimchi is highly versatile and can be used in many dishes such as kimchi jjigae, kimchi pancake, and kimchi fried rice amongst many others.

Touted as one of the best probiotic food, Kimchi is packed with a good source of lactic acid bacteria. Lactic acid bacteria have several established health benefits, such as improving your immune system functions by the control of intestinal infections and improved digestions.

Tip: Large mason jars are great for storing and fermenting kimchi.

City Garden Hotel Unveils New Rooms

Ingredients

Step 1

Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes transfer to a plate.

Step 2

Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth bring to a boil. Reduce heat and simmer until broth is flavorful.

Step 3

Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.

Step 4

Cook noodles according to package directions. Divide among bowls add pork. Strain broth and ladle into bowls. Top soup with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.

Aromatic Thai Chicken Noodle Soup

Anyone who knows me knows that I am in love with Asian cooking…give me sushi, Thai or Chinese any day and I’m a happy girl.

The gorgeous flavours in Thai cooking particularly speak to me, so I decided to create this recipe for simple Thai style chicken noodle soup. It’s full of the delicious flavours of lime, chilli and ginger and makes an easy, tasty and healthy meal. So here’s my recipe, let me know what you think!

A healthy, filling and delicious soup with the flavours of Thailand.

4 Chicken Breasts (thinly sliced)
2 - 3 Litres Chicken Stock
200g Dry Egg Noodles (I used Sherwood's Medium Egg Noodles)
3 Peppers (thinly sliced)
4-5 Carrots (thinly sliced)
Handful of Green Beans
1 Fresh Lime
2 Kaffir Lime Leaves (finely chopped)
1/2 Medium Chilli
Fresh Ginger (sliced into small pieces)
1 Garlic Clove (finely chopped)
Soy Sauce (optional)
1 kcal Cooking Spray or Olive Oil

In a large sauce pan add your garlic, finely chopped carrots and peppers along with 50ml chicken stock. Cook over a medium heat until the carrots and peppers begin to get soft (about 10 minutes), stirring regularly to avoid anything sticking to the bottom of the pan. If needs be add a bit more stock.
Meanwhile, fry your chopped chicken (either using olive oil or cooking spray) until it is just cooked through, remove from the heat and keep until later.
Add the rest of your stock to the carrots and peppers, along with the ginger, green beans and chilli and leave to simmer on a low heat for 15 minutes.
Half your lime, and squeeze the juice into the simmering soup along with the lime leaves. Add your cooked chicken and leave to simmer for a further 30 minutes on a low heat until the chicken becomes tender.
Add your dry noodles and leave to simmer gently for five minutes until the noodles are soft.
Serve with a dash of soy sauce to taste (if you like) and a smile!

Other herbs and spices such as fresh coriander would work very well. If you prefer your soup with more liquid simply increase the amount of chicken stock. Slimming World Syn Value - FREE

2. Soba noodle soup with beef recipe

Type of dish: soup
Cuisine: Japanese
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 4 persons

A delicious soup with exotic flavors

Ingredients

300 g beef fondue
1 carrot
1 onion stalk
120 cl of water
100 g soba noodles
6 mushrooms
5 stems of fresh coriander
3 cm of ginger
1 stalk of lemongrass
2 capsules of Maggi beef broth or bouillon cubes

Instructions

Put the water boil along with the bouillon cubes and the lemongrass stalk.
Meanwhile finely chop the onion and then mushrooms, peel the carrots and then cut them into rings.
Peel the ginger and grate it on top of the simmering broth.
Add the sliced vegetables and simmer for 5 minutes.
Add the pasta and then the beef cut into thin slices.
Cook for 5 minutes.
Serve hot with the chopped cilantro, not forgetting to remove the lemongrass stem.

You can replace the beef broth capsules with miso cubes

Divide the noodles, vegetables, meat and broth into two bowls and add a few peanuts on top which you have grilled in the pan before..

5. Pineapple Rasam / Clear Soup

This recipe is a unique take on the classic Rasam soup. The pineapples give it a refreshing, tasty flavor that will totally satisfy you! And if you want to make the best version of this aromatic soup, you should use freshly ground rasam powder, which is a mix of different seeds. More details in the original recipe!

Chinese Herbal Silkie Chicken Soup Recipe

Why It Works

Removing the cooked meat from the chicken and returning it to the broth later ensures it doesn't overcook during the long simmer of the carcass.
An assortment of dried roots and other aromatics adds depth and complexity to the warming broth.
A long gentle simmer yields a clearer broth, while a more energetic light boil produces a creamier one.

Moving to New York City as a 19-year-old was the loneliest experience I’ve ever had. I only had one friend (my new roommate), so without a safety net of family and friends, I turned to cooking as both a path to (semi-forced) social interaction and a way to carve out a new identity. In particular, I learned how to be comfortable being alone: to sit quietly in my little bedroom and enjoy chicken and rice from the famous halal cart, way before they existed as a chain to hum to myself as I meandered through the greenmarket looking for root vegetables, or along the sidewalks of Chinatown searching for fresh fruit. And when things were extra hard, like when I saw photos of college friends gathered for a group reunion and I realized I was solidly out of their lives, or my roommate informed me she decided to move back to Texas, I made myself herbal silkie soup.

I ate my fair share of traditional Chinese medicine (T.C.M.) tonics, soups, and remedies growing up, but rarely ever this one. Silkie chickens, with their higher price and lower yield, didn’t make sense to feed the three generations in my household. But on my own, with only my hunger to worry about, I was tempted by the little packages in the meat aisle. Buying one was a novelty, an act that made even the gloomiest, coldest day in the city a reason for an individual celebration. The process was a fast one—if done in the pressure cooker given to me by my mother, just 30 minutes with all the ingredients at high pressure—and I was curled up in my duvet with a bowl of soup and Law and Order: SVU playing on repeat in the background.

Food is healing, and not just emotionally. Silkie herbal chicken soup, or 乌鸡汤 (wū jī tāng), as Zoey Gong, a T.C.M. chef and founder of Five Seasons TCM, tells me, is specifically considered medicinal in the realm of T.C.M. because of its purported effects on the body: nourishing the kidney, benefiting your overall qi, which the Chinese consider the essence of life (yi qi), and replenishing blood and yin energy (zi yin). In the T.C.M. world, silkies and other breeds of chicken are categorized as ‘sweet’ in flavor (there are five flavors in total: sweet, sour, bitter, spicy, and salty) and ‘neutral’ in effect as they don't warm or cool the body (for context, a food like watermelon is considered cooling while cinnamon is considered warming), making it an ideal base for soup.

It’s unclear where these blue-grey–skinned, poofy white-feathered chickens first originated beyond being native to South China, but those raised in Taihe County, in Jiangxi Province, are considered the best in class now. Gong tells me they reached peak fame in the Qing dynasty, where silkies were used as a tribute for the emperor (they later also appeared in the Panama-Pacific International Exposition of 1915). One thing that's certain is the intensely concentrated flavor of a silkie delivers one of the best ratios of chicken size to flavor.

There are endless variations on silkie herbal soup, changing with the seasons (what you eat is meant to be in balance with the weather outside), the ailments of the intended recipient, and the region. The most famous is one that follows T.C.M.'s practices for women’s health, consisting of jujube (which governs digestion and helps the spleen and stomach), donkey hide gelatin (an ingredient meant to replenish blood that's been linked with a serious decline in the world's donkey population), mulberry (to counteract declining kidney function related to menopause), and longan fruit (which has a calming effect, and is sweet and warming).

However, Gong has plenty of other suggestions. “If it’s summer and hot outside, you want cooling herbs to remove dampness in the body. Pearl barley is good for that,” she tells me, “while in the winter, add more warmth with ginger and warming spices like star anise and black cardamom.”

Each region in China offers its own individual take as well: “Sichuan, which is known for its high humidity, is known to add dry and numbing chiles to combat the moist, heavy air,” says Tiffany Ran, food writer and chef of Babalio Taiwanese Pop Up in Seattle. “In Dongbei, there is an abundance of large, sweet Napa cabbage. In Yunnan, fragrant mushrooms and the region's most famous cured ham will make it into this soup.”

Silkie herbal soup embodies the idea of giving and nurturing, so it’s unsurprising that it's most commonly prepared for new mothers and sick family members. As silkies are almost always sold with head and feet attached, the resulting broth is particularly creamy and full of nutritious collagen. In fact, it’s become so popular as an antidote for poor health that there are even pills made from dehydrated, ground silkies with a medley of herbs. It can also be served at celebrations and used to greet important guests, given the expense of its ingredients.

Personally, I find my version of the soup, published below, to be the most comforting, with its generous addition of date-like jujubes sweet goji berries (which are said to be good for the eyes and support the liver and kidneys) ginger shiitake (while not a T.C.M. herb, mushrooms are generally regarded as nourishing for the yin) and angelica root, a warming, aromatic, and sweet dried supplement that looks somewhat like thinly peeled and dehydrated sunchokes. “I’m glad you like this herb,” Gong says with a laugh when I tell her about this during our interview. “It’s definitely an herb meant for women, as it makes your blood alive (‘huo xue’) and harmonizes it with your body.”

Much like the soup itself, preparing and cooking silkie herbal soup is a soothing process. Fei shui, as Ran explains, is the practice of removing blood and impurities from proteins before starting the full cooking process. For delicate silkie soup, one way to do this is to par-cook the chicken and “let it sit in a bowl of cold water for a few minutes [so] any extraneous coagulated blood will surface and can be easily washed off and disposed.”

After that, it’s all about long, slow cooking—“almost sous vide,” as Gong describes it—where the chicken is gently stewed with the herbs until “even the bones are soft.” In my recipe, I add the cheffy step of separating the tender meat from the carcass as soon as it's cooked through before returning the carcass to the broth for the long simmer this helps prevent the meat from drying out while also ensuring a rich broth. The soup's final flavor is subtle yet mesmerizing the aim is for it to be “pure,” as Gong says, by extracting nutrients over a very lengthy period.

Over and over again, I’ll find myself reaching for silkie soup in times of need. It’s lasted me well beyond the windowless bedroom of that first NYC apartment, as comforting today as I cook a batch for my husband and me while we grieve for our dog, who just passed from cancer, as it was when I was all alone. Eating a spoonful is the reminder we need that we are loved and worthy of something this special.

Update Note: This article has been updated to clarify some aspects of T.C.M. philosophy and to include information about the harm of using products made from donkey hide.

Editor's Note: This article discusses the ingredients of this soup within their cultural context, which includes its roots in traditional Chinese medicine. It is not making any health claims one way or the other beyond explaining the philosophy that underpins the ingredient selection in the soup.

A Weekend's Worth of Our Favorite Japanese Recipes

This vegetable-rich noodle soup is quick and flavorful, but there’s no seasoning packet to see here. A quick broth of mushrooms and pork provides the base, with bright bok choy and Sriracha forming colorful swirls on top. (The soft-boiled eggs are optional, but we think it makes the dish.) Best of all, the soup takes less than 22 minutes to come together.

Quick Pork Ramen With Carrots, Zucchini, and Bok Choy

The iconic Japanese soup is so much more than just a quick appetizer. Miso soup has a restorative quality that makes it perfect as either a nutritious option during cold-weather season or as a way to fight off fatigue after a late night out. Plus, it couldn’t be easier to make at home. (Don't be intimidated by the dashi, a savory broth that is the base for countless Japanese dishes—it's incredibly easy to make.)

Elemental Miso Soup

Rich, meltingly tender braised beef is served in an aromatic, gravy-like sauce and spooned over white rice in this beloved Japanese comfort food dish. Japanese curry came from India at the end of the 19th century by way of Britain seamen, who introduced it to the Japanese navy. The seasoning comes from store-bought curry flavor blocks, which are sort of like bouillon cubes and are a staple among Japanese home cooks.

Japanese-Style Curry (Karei Raisu)

A Japanese breakfast traditionally includes several simple, small bites that are packed with nutrition, like omega 3–rich salmon and a rolled Japanese-style omelette. Serve some of yesterday's miso soup alongside and include or omit as many elements as you want.

Traditional Japanese Breakfast

Spend Sunday evening winding down with a soothing recipe for simple udon soup. The savory broth is enhanced with sweet mirin and savory soy sauce and topped with stir-ins like hearty udon noodles, sliced shiitake mushrooms, and Japanese fish cakes.

What is Somen Noodles ?

Sōmen (素麺,そうめん) are white Japanese noodles made of wheat flour and they are very thin, about 1 mm in diameter. The dough is stretched with the help of vegetable oil to make very thin strips and then air dried. You can read more about the somen making process here .

How do I cook somen noodles?

Because of its thinness, somen noodles often take less than 3-4 minutes to cook in boiling water. While cooking, you want to stir the noodles with chopsticks to prevent sticking. Once cooked, drain the noodles in a colander immediately and use you hands to gently rinse the noodles under cold running water. This helps to remove the excess starch from the noodles.

Somen are usually served cold with a dipping sauce called Tsuyu (つゆ). The dipping sauce is the same Japanese dashi-based broth used in hot soup, but more concentrated in flavor. Flavored with scallions and ginger, the sauce is light yet incredibly aromatic. You can also add shiso leaf or myoga if you can find them at Japanese grocery stores.

To make it more filling, you can definitely bulk up the noodles by tossing in other ingredients such as shredded egg crepes (see How to Make Kinshi Tamago), julienned cucumbers or ham. I love my somen noodles just as it is. In my humble opinion, there is nothing more comforting and satisfying than enjoying the long strands of chilled slippery somen noodles with the sweet savory sauce on its own. It is truly one of the simple dishes that highlights the uniqueness of somen noodles.

Jin, my friend from middle school, sent me these packages of somen noodles from Shodo Island where he currently lives. The pink somen noodles are made of Ume (梅), Japanese plum. Tenobe (手延) Somen from Shodo Island has made the region famous as one of Japan’s top three producers of somen noodles. These somen noodles are hard to get overseas, but my favorite Ibonoito brand is available in Japanese grocery stores and I highly recommend this brand.

Enjoy the cold somen noodles as a light meal or afternoon snack!

* We usually decorate the noodles with Japanese maple leaves, but I couldn’t find them so I use maple leaves instead.

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook , Google+ , Pinterest , and Instagram for all the latest updates. Thank you so much for reading, and till next time!