Spidy Soup!

Spidy Soup!

That’s the first recipe! I admit that the photo is not the best but it is during the preparation of this soup that I’ve decided to open the blog, so it seemed right to publish it. Often before my boyfriend come back from work I asked him what he would like for lunch … and since it was a bit cold I said that was fine a little pasta in broth ….. ๐Ÿ˜ฆ As I found it a little sad as a request, I opened the fridge and I started to pull off this soup ingredients … and took shape! Since I had noodles and even for ramen I took the rice paper, is precisely that to make the rolls spring! ๐Ÿ˜‰

Ingredientsย For 3 People:

  • Sheets of Rice Paper q.s.
  • 3 Chicken drumsticks
  • 5 Champignons
  • 4 Spring Onions
  • Spoon 1 1/2 Pasta Miso Dark
  • 1 clove Garlic
  • 1 piece of Ginger
  • Celeriac
  • 3 Eggs
  • 3 sheets of Nori Seaweed
  • Soy sauce
  • Water
  • Salt

First the broth! Take the chicken drumsticks (often using the time and thighs because the meat is more tender and juicy than the chest) and put them in a pot with 2 liters of water and started to cook them. Do not add fat to the broth we think the chicken. After half an hour, add 3 tablespoons soy sauce, 2 tablespoons of miso paste, a clove of garlic and grated ginger, and continue to go to the broth while you prepare the other ingredients.

Clean and wash the mushrooms, onions, and celeriac. Once cleaned sliced onions, sliced mushrooms and celeriac strips and set aside. (If you want the celery root a little softer tuffatelo in stock.)

Now we turn to eggs, eggs for ramen have the creamy yolk, but since I was in a hurry and my mom like the egg, cooked … so I made them go a little longer, usually her do it apart ๐Ÿ™‚ Let warm water and then dip the eggs for 4 minutes each time you rotate the eggs so the yolk will remain at the center;) once ready let them cool slightly, peel them and put them in a bag or in a container for food with soy sauce so it is flavored.

Now we take our rice paper pass on steam broth to soften it a bit and cut into strips with scissors, reached a reasonable amount put them on a dry flat or appiccicheranno all.
Cut theย nori into a squares , remove the cast from the broth and Privatel bone, make them into small pieces and set aside.

Now we take our rice paper pass on steam broth to soften it a bit and cut into strips with scissors, reached a reasonable amount put them on a dry flat or appiccicheranno all.
Cut into squares nori, remove the chicken drumsticks from the broth and remove the bones, make them into small pieces and set aside.

And now compose our soup !!
We have a handful of our rice paper on the bottom, then add a little chicken on the side, celeriac, mushrooms and eggs that we cut in half, to form a circle. We Nori leaves and add the broth. In the end we put a handful of spring onions as a topping!

It seems long and complicated but it’s really simple, the part that takes the most time is the stock but as they prepare all the ingredients and once the chicken is cooked, you can turn off and start the dish.

I can only tell you … nothing but good appetite, but … Itadakimasu !!!!

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