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3 FEBRUARY 2022
Udon Noodle Tofu Ramen Soup Ramen is an oriental noodle recipe that can be made into a hot soup or used as the base of a salad. Instead of a ‘takeaway’ by creating this at home you will make a ‘fakeaway’! Food presented in a bowl, it is on the ‘trendy’ scene at the moment!
Another delicious recipe from Denise Phillips For more recipes and inspiration visit my website: www.jewishcookery.com
Preparation Time: 15 minutes Cooking Time: 10 minutes Serves: 4 Ingredients 25g dried shiitake mushrooms 1 litre vegetable/ chicken stock ( use your leftover chicken soup broth) 1 tablespoon mirin 1 tablespoon soya sauce 1 garlic clove 2cm fresh ginger – peeled and finely chopped 1 red chilli – deseeded and finely chopped ~ 300g Udon noodles 50g Kale – washed and chopped 160g marinated tofu – sliced 2 spring onions – trimmed and sliced Method 1) Pour the stock into a large saucepan. 2) Add the dried mushrooms, mirin, soya sauce, garlic, ginger, chilli. 3) Bring to the boil and simmer for 5 minutes for the flavours to all diffuse. 4) Cook the noodles according to the packet instructions, drain and transfer to large individual soup bowls. 5) Pour in the hot soup and top with kale, spring onions and tofu.
Transforming Your Chicken Soup BY DENISE PHILLIPS There is something very special about chicken soup, the soul satisfying and winter-warming broth. The wonderful element of traditional recipe is that it has numerous variations, but I like to use the chicken carcass or chicken wings with a saucepan jammed packed with vegetables. This includes, leeks, carrots, swede, turnip, onions with the skin on which gives extra flavour and colour to the soup, parsnip, bay leaves, one tomato, celery and a large bunch of fresh parsley. But this delicious broth can easily be transformed into a different type of soup entirely. Make it Mexican style with the addition of tin ‘creamed’ sweet corn, garlic, cumin, chilli, strips of chicken and garnished with strips of baked tortilla bread strips, sprigs of fresh coriander and chopped avocado. Add an Asian influence with a tin of coconut milk, spring onions, chopped ginger, lemongrass sticks, chopped red chilli, bok choy and some soya sauce. Garnish with sprigs of coriander and a slice of lime.
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Experiment and change the flavours to an Indian style with curry powder, chopped carrots, celery, rice, chickpeas, apples, coconut milk and fresh coriander, better known as Mulligatawny. This soup is richly flavoured and thickened with the rice. Let the chicken soup take an Italian twist and add pasta, cannellini beans, stale crusty bread, chopped tomatoes, kale and some crushed chilli flakes. This is a Tuscan speciality called Ribollita, a wholesome bowl of goodness. Comforting, vibrant and delicious use your chicken soup to make a Japanese style chicken ramen. Add soya sauce, shiitake mushrooms, mirin (Japanese rice wine), garlic, ginger, udon noodles, caramelised soya glazed chicken pieces, tofu or hardboiled eggs or fried egg and top with sesame oil, sesame seeds and spring onions. What is your favourite way to make chicken soup? Email me on denise@jewishcookery.com I will add the most popular recipe to the next cookery column.
