Noodle soup, yes please! I love the combination of the soft noodles with the soy and ginger flavour and of course all the delicious veggies you put into it! Today a gluten-free version, using soba noodles and tamari soy sauce.
For me noodle soup always looks good, the combination of greens with the carrot and chili is very appealing. When it comes to flavours and textures, I think the Asian cuisine is one of the best, with their umami. The soba noodle soup brings all of these elements together: the soft and silkiness of the shiitakes, the tenderness and light crisp of the tofu, the salty flavour of the tamari, the softness of the boiled egg, the bite of the noodles, the crisp of the fresh vegetables and the spiciness of the chili. A perfect blend.
Grilling baby bok choy is also great fun. I really like this vegetable, it tastes and smells so fresh. It should be part of almost each Asian meal that you make! The grilling gives some additional flavour to it, next to the salty sweetness the sauce of tamari, ginger syrup and sesame oil gives. Jummy!
Enjoy!
Ingredients
- 1 liter vegetable stock
- 150 gr soba noodles
- 175 gr tofu firm, non gmo
- 150 gr shiitakes
- 2 cloves garlic
- 5 gr ginger
- 60 gr scallion
- 1 pieces baby bok choy
- 100 gr white cabbage
- 4 eggs
- 3 tbsp tamari
- 1 tbsp ginger syrup
- 1/2 tsp sesame oil
- 50 gr carrot
- 1 red chili
- 4 sprigs coriander
- 1 tsp sesame seeds roasted
- 1 tsp black sesame seeds
- pepper
- salt
- 1 tbsp coconut oil deodorized
Grilled baby bok choy
- 2 pieces baby bok choy
- 1 tbsp tamari
- 1 tbsp ginger syrup
- 1/8 tsp sesame oil
- 1/2 tsp black sesame seeds
Instructions
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drain and pat dry the tofu and cut into 1 1/2 cm cubes, season with salt. Heat 1/2 of the coconut oil and try the tofu several minutes in a medium to high heat, until crispy. Turn regularly so that each side is fried equally
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Boil the eggs 6 to 8 minutes
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Roughly chop the bok choy, white cabbage and scallion. Slice the take mushrooms, garlic and chili. Cut the carrot julienne
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Boil water and prepare 1 liter of vegetable stock
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Cook the noodles according to the instructions on the package. Cook them separately and rinse them under cold water when done
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Heat the coconut oil and fry the mushrooms for 2 minutes. Then add the garlic and ginger and fry for 2 minutes more
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Add the tamari, ginger syrup and sesame oil. Stir well and then add 1/2 of the scallion, the cabbage and the bok choy. Fry for 1 minute before adding the tofu and vegetable stock. Let it boil and than take if of the heat
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Now it is time to start plating: divide the noodles over 4 plates. Add the stock and then garnish with the remaining scallions, the carrot, chili, coriander leaves and sesame seeds. Cut each egg in half and add 2 halves to each plate
Grilled baby bok choy
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Cut both the bok choy in half. Heat the gril and gril each of them for 4 to 5 minutes, they should still be crispy. When ready glaze them with the mix of tamari, ginger syrup and sesame oil. Sprinkle the sesame seeds on top
Recipe Notes
For a vegan version, simply leave out the eggs! Enjoy!
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