LJust like everyone else is eating for spring right now, I’ve been thinking a lot about comfort foods lately. What checks the comfort food box is different for everyone, but for me, there are some clear wins. The first is to eat from a large bowl. I love eating while warming my hands around the base. The noodles are also a big yes. Granted, “sip” is probably not the politest word, but I’m going to hold the chopsticks in my (now warm) hands and fully own it.The score for the eggs is also high, and the soup is not expensive at all do not have Great idea! Combining all this, I think I’ve found a dish that looks very comfortable to me.
Egg drop udon with seaweed furikake
With a few basic Japanese ingredients in your cupboard, this meal is almost ready and waiting for you. It’s full of flavor and only takes a few minutes to prepare. Make more furikake than you need. The name comes from the Japanese word “furikake” and can actually be sprinkled on top of any kind. Eggs, roasted vegetables, and all kinds of leafy salads go wonderfully with furikake.
preparation 10 minutes
Cook half an hour
service 2
2 bundles of frozen udon noodles (approx. 165g)
for soup
Dried seaweed 10g
6 dried shiitake mushrooms
2 and 1/2 teaspoons soy sauce
1 tablespoon mirin
1/4 teaspoon sesame oil
4 teaspoons white miso
Chives 10gchopped
2 eggsbeaten
For furikake
1 and 1/2 teaspoons raw white rice (Any type is fine)
1 dried shiitake mushroom
1 teaspoon white sesame
1 piece of seaweedRoughly tear into pieces of about 3cm.
flaky sea salt
First, start making the soup. Put the wakame seaweed, shiitake mushrooms, and 1 liter of water in a medium pot and simmer over medium heat just before boiling for 20 minutes.
In the meantime, make the furikake. Place the rice, dried shiitake mushrooms, sesame seeds, and seaweed in a small bowl. Toast the sesame seeds in a frying pan over medium heat for 5 minutes until golden brown. Transfer to a spice grinder or mortar and pulse or crush to a coarse powder. The rice grains should be mostly broken down. But the texture is still there. Stir in 1 teaspoon flaky sea salt and set aside.
Bring a medium pot of water to a boil. Add frozen udon noodles and cook for 1 minute, until separated and evenly colored. Strain the noodles through a colander set over the sink, wait for excess liquid to drain, then divide the noodles between two bowls.
Add soybeans, mirin, sesame oil, and half a teaspoon of salt to the dashi stock and mix. Transfer 3-4 tablespoons of soup to a small bowl, add miso, stir until a smooth paste, and set aside.
Bring the saucepan back to a boil. Add half of the chives and slowly pour in the beaten egg in a steady, circular motion. The eggs will quickly set into ribbons in the soup. Remove the pot from the heat and stir in the reserved miso and dashi stock.
Divide the soup between 2 cups of noodles, sprinkle generously with the remaining chives and furikake, and serve immediately.
A classic retested: legume noodle soup
This heartwarming, rich soup is Iran’s answer to minestrone. This wonderfully healthy and nutritious dish is Ash Reshte, and it will leave a real smile on your face. I found reshte noodles at an Iranian grocery store in London, but linguine would work just as well.
preparation 15 minutes
soak One night
Cook 1 hour 20 minutes
service 8
125g dried chickpeassoak overnight in water with 1 tablespoon of baking soda.
125g dried butter beanssoak overnight in water with 1 tablespoon of baking soda.
Clarified butter 80g
2 large onionspeel and thinly slice
10 cloves of garlicpeel and thinly slice
1 and 1/2 teaspoons turmeric powder
salt and black pepper
225g yellow split peas
Approximately 2 liters of vegetable stock
35g chopped parsley
35g chopped coriander
15g chopped dill
Green onion 100gtrimmed and thinly sliced
Baby spinach 150g
Reshte 100gor linguine
150g sour creamadd 1 tsp to each portion to finish.
1 and 1/2 tablespoons white wine vinegar
4 limes,half
Drain and wash the soaked chickpeas and butter beans, put them in two separate pots, pour plenty of fresh water and simmer until almost cooked. Depending on the age of the legumes, this will take between 25 and 55 minutes. . When both the chickpeas and butter beans are ready, pour them into the same colander.
In a large, heavy-bottomed saucepan over medium heat, melt the butter and fry the onion and garlic, stirring often, until soft and golden, 20 minutes. Stir in the turmeric, add salt and pepper to taste, and transfer a third of the mixture to a plate.
Add the chickpeas and butter beans to the onion mixture still in the pot, then add the split peas and stock, stir, and simmer for 30 minutes, removing the foam occasionally, until the peas are tender. Stir in the herbs, green onions, and spinach and simmer for another 15 minutes. If the soup is very thick, add a little more stock (or water) to loosen it. Taste and season generously.
Add the noodles to the pot and cook until done, about 10 minutes. Stir in sour cream and vinegar, season to taste. Serve in bowls, garnish with additional sour cream and the reserved cooked onion mixture, and a squeeze of lime halves on the side.
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