Ja­panese noo­dle soup(

Friday - - Leisure -

Cam­era Press

Prep time: 10 mins In­gre­di­ents 1.5 litres veg­etable stock 2 tbsp miso paste 2 tsp soy sauce 2 star anise 1cm fresh root gin­ger, peeled and grated 250g egg noo­dles, cooked ac­cord­ing to packet in­struc­tions shi­itake mush­rooms, sliced mangetout tofu, cubed se­same oil fresh bean sprouts radishes, finely sliced red chilli, chopped se­same seeds, toasted fresh co­rian­der, chopped 300g 150g 300g 2 tsp 100g 4 1 3 tbsp Method 1. Place stock, miso paste, soy sauce, star anise and gin­ger in large pan and bring to a boil. Sim­mer for 5 min­utes. Add noo­dles, mush­rooms and mangetout and cook for 2-3 min­utes. Gen­tly stir through tofu and driz­zle with se­same oil. Sim­mer for 2 min­utes more. Serve topped with re­main­ing in­gre­di­ents.

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serves 4)

Cook­ing time: 10 mins

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