Asian Soup - My Style

 

To my wife's request, I made an Asian soup which is half raw with the other half cooked just a little.

While making this, I could not get out of my mind the film `Ramen Shop` which is a culinary delight with a pinch of drama.

Difficulty: medium.

Kitchen tools:

- cutting board;

- knife;

- pots;

- cooking machine;

- wooden spoon;

- colander;

- ladle;

- grater;

- garlic masher;

- bowl.

Duration: 1h - 1:20h.

Serves: 5.

You need:

- 150 g of red miso paste;

- 100 g of celeriac (striped);

- 100 g of white cabbage (striped);

- 100 g of red cabbage (striped);

- 1 carrot (striped);

- 1 red onion (striped);

- 1 white onion (striped);

- 2 spring onions (striped);

- 1 red pepper (striped);

- 15 g of ginger (grated);

- 4 cloves of garlic (mashed);

- 30 g of dried black fungus;

- 2.5 l of vegetable stock;

- olive oil;

- tofu (to one's heart's content);

- 100 g of dried noodles;

- salt.

Method:

1. Get in the mood.

2. Thank the ingredients, and the Asians as well, for giving you energy.

3. Place the dried black fungus in a bowl and soak it in plenty of water for at least 30 min. (They will get a lot of water.)

Before: 

After:

4. Grate the ginger, mash the garlic and set them aside.

5. Stripe the veggies and place them separately:

carrot: 

celeriac: 

onions: 

red pepper: 

6. Stripe the cabbage as well.

7. Place a pot over the fire, add five tablespoons of olive oil and... you'd like it to be hot.

8. Meanwhile, drain the fungus and chop it.

9. Add the garlic, ginger, fungus, cabbage, red and white, in the pot and fry them for 5 - 7 min.

10. Add the vegetable stock and simmer it for 20 min.

11. Meanwhile, add some water and a pinch of salt in another pot and bring it to the boil.

12. Turn the fire off and place the noodles in the water.

13. Do not let them in the hot water more than 8 min.

14. When the veggies have simmered, turn the fire off, place the red miso paste in a ladle and gently help it fade into the soup. (There is no need for salt here, since the miso paste is salty enough.)

15. In a colander, drain the noodles and place some in every bowl.

16. Now, it's up to you. You either place the veggies (carrot, red pepper, celeriac, onion)

and then add the soup and some tofu, and it will look like this:

or, if you would like it more colourful, add the soup over the noodles, together with the cabbage, fungus and all, then add the veggies and just a little soup after that, finishing with tofu, and it will look like this:

17. Enjoy!