Saw this and thought it was appropriate...
-
-
Okay, I finally got to my udon soup and this belated entry to the AR soup cookoff. Nabeyaki Udon traditionally includes tempura shrimp, but as you will see, this version does not include that - I usually use Trader Joe's frozen tempura shrimp, but no time for that.
First is making the broth, or "dashi". Here are the ingredients I use - 2 packets of dashi mix and one packet of dashi "bouillon", both available on Amazon.
It's really easy: 3 1/2 cups of water, brought to a boil, then boil the seasoning packets (a lot of fish flakes and stuff) and the bullion packet for about 3-4 minutes. At the same time, soak 4-5 dried shitake mushrooms in warm water, just enough to cover them. After soaking for 30 minutes, squeeze the 'shrooms into the soaking water, then pour that into the dashi mix. Add 1/4 coup soy sauce, 1/4 Mirin and a splash of kosher salt. Some versions use sugar, but I like to avoid extra sugar. Set the dashi aside, which I did while I went to my surgery pre-op for my upcoming surgery.
Then prep the ingredients that will go into the finished soup, cooked in these "donabe" bowls right on our range top.
The ingredients today where bok choi, enoki mushrooms, radicchio, the shitake mushrooms from the dashi prep, leftover chicken cut up, an egg and nori (dried seaweed cutup).
And the bowls. they are actually the same size, just the photo angle is distorting them. Ain't my forte...
Add 2 cups of the dashi to each bowl. Prep frozen udon noodles (which, of course, I forgot to take pics of). Bring the dashi to a light boil. Add the blanched udon noodles (dried noodles are prepared differently, but I really like the frozen ones). Then add the protein and veggies that will take a bit longer to cook. Cover and lightly boil with the cover on the donabe bowls for 3-4 minutes max. Uncover, and add the quick cooking veggies such as the bok choi leaves, the enoki and the nori. Add the raw, whole egg, cover and turn off the heat. Finished after about 2 minutes. Here are the two bowls - hers and mine. I like to add Japanese 7 spice, while see adds more soy.
Comment
-
Man i enjoyed the documentary. There were a lot of ingredients that I never heard of. I would try it once if someone else cook it.Last edited by Clawbear57; January 15, 2023, 07:51 PM.
-
-
Did I miss CaptainMike ‘s Cream of Brussel Sprouts soup or did Huskee dutifully delete the post to protect other members?Comment
-
Since it's National Soup Month and not National Soup Arbitrary Weekend, and I was reducing most of the rest of the stock. and I didn't make it over to the Vietnamese market...
Spicy Mandu Ramyun:
A well stocked pantry is key, folks.Comment
-
I made this Creamy Squash Bisque again Monday. I smoked the squash but you don't need to. I have made it with pumpkin, and acorn squash. Instead of bacon I tried pancetta. Bacon is better. I just posted the recipe here https://pitmaster.amazingribs.com/fo...-squash-bisqueComment
-
I know the Cap'n would have wanted you to have this:Originally posted by Donw View Post
INGREDIENTS
1 pound Brussels sprouts
1 rib celery
1 large shallot or small leek
1 to 2 tablespoons butter
1/2 teaspoon fine sea salt, plus more to taste 3 cups chicken broth or vegetable broth
shallot or leek.
DIRECTIONS
Steps to Make It Gather the ingredients.
Trim off and discard the stem ends of the Brussels sprouts. Roughly chop the sprouts to similar sizes so they cook evenly; they'll get puréed in the end, so this isn't a beauty contest. Set them aside.
Trim and roughly chop the celery; peel and roughly chop the
Cream of Brussels Sprouts Soup
Soup/Bisque/Chowder
Prep Time: 10 mins Cook Time: 20 mins Servings: Servings: 4 servings Source: thespruceeats.com
Heat the butter in a small pot over medium-high heat. Once it is melted, add the celery and the shallot. Sprinkle with the salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
Add the chopped Brussels sprouts and stir to combine. Cook, stirring occasionally until the Brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything just to a boil.
Reduce the heat to maintain a steady simmer, cover partially, and cook until the Brussels sprouts are completely tender about 10 minutes.
Use a hand-held immersion blender to completely purée the soup. You can also do this in a blender, but just be sure to let the soup cool a bit first, work in batches, and put a kitchen towel over the top of the blender in case the heat of the soup makes it splatter. Be sure to purée the soup a bit longer than you may think is necessary; you want the final product to be as smooth as possible.
Stir in cream, if you like.
Serve the soup hot, with a garnish of freshly ground black pepper to taste. Enjoy!
(You're welcome ... 😎)Comment
-
I made a similar cheddar and brussels sprout soup if you want to take a look -- only for brussels sprout lovers... https://iwillmakecrafts.wordpress.co...-cheddar-soup/ -
skipsdaughter - That does look good ... except for the ghost pepper part ... but I think I know how to fix that. Thanks!
-
Originally posted by MBMorgan View Post
I know the Cap'n would have wanted you to have this:
INGREDIENTS
1 pound Brussels sprouts
1 rib celery
1 large shallot or small leek
1 to 2 tablespoons butter
1/2 teaspoon fine sea salt, plus more to taste 3 cups chicken broth or vegetable broth
shallot or leek.
DIRECTIONS
Steps to Make It Gather the ingredients.
Trim off and discard the stem ends of the Brussels sprouts. Roughly chop the sprouts to similar sizes so they cook evenly; they'll get puréed in the end, so this isn't a beauty contest. Set them aside.
Trim and roughly chop the celery; peel and roughly chop the
Cream of Brussels Sprouts Soup
Soup/Bisque/Chowder
Prep Time: 10 mins Cook Time: 20 mins Servings: Servings: 4 servings Source: thespruceeats.com
Heat the butter in a small pot over medium-high heat. Once it is melted, add the celery and the shallot. Sprinkle with the salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
Add the chopped Brussels sprouts and stir to combine. Cook, stirring occasionally until the Brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything just to a boil.
Reduce the heat to maintain a steady simmer, cover partially, and cook until the Brussels sprouts are completely tender about 10 minutes.
Use a hand-held immersion blender to completely purée the soup. You can also do this in a blender, but just be sure to let the soup cool a bit first, work in batches, and put a kitchen towel over the top of the blender in case the heat of the soup makes it splatter. Be sure to purée the soup a bit longer than you may think is necessary; you want the final product to be as smooth as possible.
Stir in cream, if you like.
Serve the soup hot, with a garnish of freshly ground black pepper to taste, then pour the whole disgusting mess down the drain and throw away all the defiled kitchenware used in creating this monstrosity. Enjoy!
(You're welcome ... 😎)
There, I fixed it for you.
Last edited by CaptainMike; January 11, 2023, 05:20 PM.Comment
-
As threatened, I planned on doing a soup each Sunday of January. Roasted cauliflower, garlic and pecorino Romano. Served with Caesar salad. garnished with croutons and bacon bits and a bit of sage.
Comment
-
@Clawbear57
My creative license: I used this recipe as a guideline and did not follow it to the letter. I had two small cauliflower, used them all. I had a large head of garlic, used it all. I had fresh sage instead of thyme. And I used bacon instead of that funky crunchy topping shown. Because bacon.
-
-
And for the last Sunday of the month, Spot Prawn Bisque. The prawns sunk to the bottom. I had plenty of roe, so the color turned out amazing. The prawns were from Sitka.
Comment
Comment