Tag: noodles

Over excited…

not about the fuss about this damn virus, nor about my duty as exam supervisor at the university entrance exams… but there are many things going on around me that have gotten me very excited recently. First, spring is coming and with it the new greens are on their way for sure. Then, it is time to start preparing seeds for the kitchen garden. The potatoes are on their way, sprouting, and I have started to prepare the kitchen garden soil. Now, I need to see what I will grow this year, with the lessons learnt last year: fennel, beat, peas, chick peas…

After a long pause in my sewing activities I am back at it, and discovered mistakes I made in my last yukata so now fixing them to have it ready for the warm days. I am thinking of sewing a obi myself this time, but right now with the stupid virus, I still prefer not to see my 89yo teacher.

Last year we started to use bamboo we cut with our neighbors, and I really loved it. This year A. has decided to take it to the next level. Equipped with a bamboo cutter, we are now making our own slats and then the possibilities have expended. We have started with a simple fence…

OK! All this may not be too exciting for most people but for me it is! Spending the day outside cutting, sawing, arranging the slats… was really fun and I can’t wait to do the other fences!!!

I got excited last night when after a few days if minimal cooking I finally decided to do something for our dinner: the spicy noodles soup I made for myself sometime ago and that A. hadn’t had a chance to try.

I replaced in the former recipe the coriander seeds by some fresh coriander as they start selling some at the farmers market and I made the noodles with 120g of flour for the two of us. And I had a bit of broccoli I wanted to use so I cut it in small bites. That was a big success and A. liked it as much as I did!

Oh… and there’s a final reason I am quite excited… it’s our forthcoming moving… more coming soon about that… but this is one of the thing on top of work that has kept me pretty busy!!! And now it’s getting real!

Noodles

Last time I made gyoza A. complained because I didn’t make the wrappers. And I totally agreed with him. The homemade ones are thiner, tastier and so simple to make that I kind of felt a bit ashamed of it… When I cook in the evening on week days I usually like to prepare things I am sure about and won’t mess because I am too busy to mess. So I felt I needed to practice dough making.

What does it have to do with noodles???

Well the gyoza wrappers and the noodles I made are basically the same recipe: flour and water… and it takes literally 5min to make the dough for each. And for the noodles just 2min to roll and cut them. Perfect to enhance a simple vegetables soup! So here is my recipe for a quick, simple, energizing and warming soup.

Noodles soup (1 serving)

– 1 carrot

– 1 leek

– a pinch of turmeric

– a pinch of chilly pepper

– 4-5 coriander seeds

– a pinch of sesame seeds

– a pinch of salt

– a bit of ground pepper

– 40g of flour

– water

In a pan with 500ml of water, add the carrot and leek cut in the shape you like. Add the spices and condiments. Bring to a boil. And keep boiling at low heat under cover.

In a small bowl mix the flour with a little of water to obtain a soft dough, silky not sticky. Knead a bit. Roll with a pin onto a floured top to a flat 1mm or less sheet. Cut 5mm wide noodles, add to the soup and boil while sometimes stirring for 5min.

Serve and eat while hot!!!

Have a good weekend!

Soumen primavera

I can’t believe that yesterday I was preparing soumen with spring vegetables and that today I dream of a hor rich soup. Yesterday was spring today is winter! Anyway, spring is just to arrive for sure soon, so a little spring recipe is always good, in particular when it’s that simple and tasty. I have received soumen-素麺, thin wheat noodles from a colleague and I prepared them in my primavera style: tons of greens, fried tofu, a little bit of soya sauce. That’s it! 

I used fava beans (blanched), asparagus (blanched), cucumber and fresh chopped coriander. Thick fried tofu heated in a pan and a few mm of water to remove some of the oil. And the simply boiled soumen. For the dressing soya sauce cut with dashi or water. Have a nice weekend!

Week end lunch

Funny because I don’t often cook soba on week days, but on week end I realized we eat some quite often!  I love to cook them in a simple manner, neither in soup nor cold with tsuyu, but rather just boiled with a few drops of soya sauce, accompanied with some vegetables and often meat balls. This time it’s simply Japanese pickles (carrot, cucumbee, turnip), and the meat balls are just pork with garden parsley, salt and pepper.

Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.

Up ↑

Verified by MonsterInsights