Tuesday, June 26, 2012

Interim post: Chilled Egg-drop Soba Soup

It's summer! It's hot! Soup is totally out of the question...or is it?

Ice cubes, bitches! :) LOL. 
This is quite popular in Japan, although the way I make it is with the local western ingredients that are available.

I love the egg and the avocado in my soup - it adds a nice creamy texture, and the avocado goes so well with the soup base. It also gives me a good dose of fat and protein, perfect for baby!  Although I like my egg a little less cooked than most people prefer.

Chilled Egg Drop Soba Soup

Prep time:  5 - 10 minutes
Cook time: 6 minutes

2 tbsp mirin
1 tbsp soy sauce (less if you want to decrease salt intake)
1 cup chicken stock (I make mine  from scratch)
pinch of sugar
1 egg

1 self-portioned organic buckwheat soba ($1.79/pack of 4 portions from Superstore - called Zarusoba).

Toppings: (anything you want really)
1/2 avocado, sliced
handful of spinach, washed and drained
cherry tomatoes
ice cubes

In a medium pot, bring water to boil, drop in soba noodles. Cook until desired softness (about 3 minutes).

In the meantime, boil mirin on high heat in a small pot until alcohol evaporates. Add soy, stock and sugar and bring to a boil.  Drop in an egg, and stir to break it up into "egg drops", cook until just before your favourite consistency.  (I like to leave my egg yolk intact and break up only the egg whites, and cook until the whites are cooked but the egg yolk is still runny).  Remove from heat.

Drain noodles and rinse with cold water to stop the cooking, and to cool down the noodles.

Add noodles in a bowl, top with spinach.  Add soup on top (will slightly cook the spinach - I like that).
Top with toppings and add ice cubes to cool down the soup.


I know this is supah-azn, but some of you might appreciate the subtle flavours. :)
On that note: still no internet at home. It may be a while to the next post.  But since everyone is considering

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