Japanese Broth Recipes

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JAPANESE BROTH



Japanese Broth image

I love a warming egg noodle filled soup but I find that most recipes call for dashi which I find far too strong. This gets its flavour from miso and so is lighter.

Provided by PinkCherryBlossom

Categories     Corn

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1200 ml vegetable stock
100 g carrots, in matchsticks
100 g baby sweetcorn, halved
100 g snow peas (mangetout)
100 g spring onions, finely sliced
2 cm cube gingerroot, grated
2 tablespoons sake
1 teaspoon soy sauce
1 teaspoon white miso
1/4 cup torn fresh coriander
2 eggs
2 tablespoons pumpkin seeds, chopped
2 tablespoons water

Steps:

  • Pour the stock into a pan and heat until hot but not boiling.
  • Add the carrot and cook for 2 minutes.
  • Add the corn, snow peas, onion and ginger and simmer for 10 minutes.
  • Stir in the sake, miso and soy.
  • Mix the eggs, water and seeds together and in an omlette pan make two thin flat omlettes. Roll each omlette up into a swiss roll shape and slice to make ribbons.
  • Serve the soup topped with the egg ribbons and coriander.
  • This soup can be frozen without the egg for upto one month.

Nutrition Facts : Calories 251.4, Fat 10, SaturatedFat 2.5, Cholesterol 211.5, Sodium 508.6, Carbohydrate 26.5, Fiber 6, Sugar 8.5, Protein 13.4

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