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I like to call it soup for cold days!
- 90 grams of Japanese Udon noodles
- 2 finely chopped garlic cloves
- 1 leek stalk cut into rounds
- 3 dried Shiitake mushrooms
- 25 grams of miso paste
- 1 sheet of cloud algae
- 2 tablespoons light soy sauce
- olive oil
- fresh small mushrooms (I used beech mushrooms)
- 1 wire green onion cut into rounds
Preparation time: less than 30 minutes
RECIPE PREPARATION Udon noodle soup:
Leave the Shiitake mushrooms to hydrate in hot water for 20 minutes, then remove, remove the stalks and cut into slices.
Heat a little oil in a wok, add the Shiitake mushrooms and sauté for a few minutes. Add the garlic and leek and cook for 1 minute. Add the miso paste and water and bring to the boil. Add the noodles and soy sauce. Cook over low heat for 10 minutes.
Slice the soup and garnish with beech mushrooms, green onions and cloud seaweed.
Noodle vegetable soup - monastery recipe
This recipe was taken from the kitchen St. Anne's Monastery from Orșova for the magazine Monastic Cures and Recipes published by Lumea Credinței Publishing House.
It is a unique soup, with a secret ingredient that gives it texture, flavor and color. Noodles can be made at home from flour, water and salt.
Noodle vegetable soup - recipe
• 3 potatoes
• 2 carrots
• 2 bell peppers
• 2 parsnip roots
• 1 zucchini
• 1 celery
• 2-3 cloves of garlic
• homemade noodles
• salt and pepper to taste
Peel the vegetables and wash them well. Put them in a large pot to boil together with 4-5 liters. After soaking, remove with a spatula and strain the juice to obtain a clear soup.
Grate the boiled carrots through a large grater and fry them in a little oil. Add a few tablespoons of soup and mix the composition with the blender.
Pass the paste obtained through a sieve to obtain a fine cream, which will give the final soup a creamy texture and a golden color.
Put the clear juice (strained before) back in the pan, on the fire. Add the noodles and let them boil for about 8 minutes, then add the carrot and onion paste and season to taste with salt and pepper.
Let the soup boil for another minute, then turn off the heat. Serve with greens on top, plain or with homemade croutons.
Boiled vegetables left after straining can be pureed and eaten as such, along with a salad or pickles. Or they can be used to prepare a fasting "beef" salad with cashew mayonnaise, nuts or soy milk.
Source: Noodle Vegetable Soup, The Delicious Meals of Mother Cipriana from Sfânta Ana Monastery - Orșova, Medicines & amp Monastery Recipes, Nr. 5, 10 August - 10 October 2015, 43
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Chicken noodle soup
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- 1 chicken (1.2-1.4 kg, to fit in the Varoma container)
- 1 lemon, cut in half
- 150 g onions, cut into quarters
- 3 cloves of garlic
- 1 piece of fresh ginger (2 cm), cleaned
- 150 g green onions, cleaned and cut into pieces (approx. 3 new onions)
- 3 strands of fresh coriander
- 2 tablespoons miso paste (see recommendation)
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 150 g onion (about 1 onion), cut in half
- 1 - 2 red chilli, long, seeds removed, as desired
- 3-4 dehydrated shiitake mushrooms, soaked and cut into slices
or 10 g dehydrated mushrooms, soaked and cut into slices
- 1 teaspoon sesame oil
- 1 tablespoon concentrated chicken paste
or 1 cube of chicken concentrate (for 0.5 l)
- 1550 g of water
- 4 eggs (whole)
- 400 g udon noodles, rinse and unwind (see recommendation)
- 120 g carrots (approx. 1-2 carrots), cut in half lengthwise and slice (1 cm)
- 100 - 150 g of tender corn, canned, drained and cut in half
- 150 - 200 g of broccoli, cleaned and cut into small bunches
- 1-2 teaspoons fine salt to taste
- 1-2 green onions, cleaned and thinly sliced, for decoration
- 2-3 threads of fresh coriander, only the leaves, broken, for decoration
- 1 tablespoon fried onions, ready prepared, for decoration (optional) (see recommendation)
- 1 sheet of seaweed (cloud sheet), cut into thin strips, for decoration (optional) (see recommendation)
Homemade noodle soup with noodles
In our family, noodle soup is as sacred and obligatory as Sunday service. Ever since I know myself, every Sunday my grandmother and mother used to make chicken or duck soup with homemade noodles. You probably also know the Sunday ritual with going to church and then the rich lunch, a good sleep and a day spent with the family, a real holiday. Duck soup was and is a delicacy for me, especially now that I can hardly find a duck raised in the country. Not long ago I had the joy of receiving a sorrel from an aunt, fat but not stuffy (duck not aunt :)) so I quickly turned it into soup and duck on cabbage. Soup is not complicated to make but homemade noodles are my touchstone, I usually buy ready-made but when I have more free time I try to make them at home. I never understood how my grandmother at the age of 80 spread a thin layer of dough that you could see through it (from which I secretly broke pieces and fried them on the stove) and with very large diopters on the glasses cut the noodle thin as a hair. Maybe age and glasses are the explanation, anyway so far I haven't been able to make them like her, but I still have enough time before.
The duck soup recipe is a traditional one, prepared with the soul for the family, it resembles the chicken one, but honestly it seems much better, a little sweeter. I write it with pleasure for you and if you are interested in other traditional recipes, look for them with confidence on my blog, you have a choice.
Homemade noodle soup with noodles
As I wrote I had a duck of about 1.5 kg which I cut into pieces. For the soup I used the wings, the back, the chest, the neck, the paws and the fat gathered do you know where J
- 4-5 carrots
- 2 parsley roots
- 1 parsnip
- 1 white onion
- a few peppercorns
The duck meat is washed well and boiled in cold water, say about 6 liters together with a little salt and peppercorns. When it boils, let it simmer and take the foam from above. Opinions about foam are divided, some say there are all the proteins and it's a shame to throw it away, others that without it the soup is clear. I frothed without fear that I don't like to see it in soup. Let the soup boil over low heat while we start preparing the noodles.
It's here if you have a kneading machine and it's very simple. If not, take courage with a good cup of coffee beforehand, so you have energy and get to work.
The recipe is simple for an egg, it uses about 100g of flour and a pinch of salt (I never understood how my grandmother used to do it, you realize that she never weighed the flour, but we overlook this issue because we have work to do). You need a long twister and a larger table to spread the noodle blanket.
Sift the flour on the table, put the salt and in the middle we make a small hole in which we break the eggs.
We beat them a little with a fork, taking a little flour around. When the dough becomes quite hard, knead it quickly until you get an elastic crust. Let it rest for 10-15 minutes and then spread a sheet of dough as thin as possible. I try to explain to you, although I explain in detail how helpful a video would have been.
First we sprinkle a little flour on the table, then we spread the dough on all sides with the rolling pin. At some point it will stick to it so sprinkle flour, roll, spread and so on until you get a thin sheet of dough. I can honestly say that I broke it in a few places but I managed to stretch it quite thin.
We let the sheet dry a little and then we roll it tightly and with the thought of the videos with Chinese chefs on youtube, we cut the noodles as finely as possible. I was helped by the Selgros knife, Japanese steel as well, cut like samurai swords.
Spread the noodles on the table with the help of flour and let them dry. If you use them immediately as in my case, boil them just like pasta, 100 g of noodles in a liter of water with a little salt. If you want to keep them, let them dry well and then store them in a cardboard box. They can be stored in the refrigerator but must be consumed in 2-3 days.
It's been more than half an hour and if you haven't hit the mother of the ducks, the soup is half cooked. It's time to add the cleaned and washed vegetables. To prevent the onion from falling into the soup, cut it into an x-shape at the end where the roots grow. Let it boil for about 30-40 minutes.
When the meat and vegetables are cooked, strain the soup and add the pre-cooked noodles and rinse well with cold water. We season with salt and serve hot to burn on our necks, with chopped green parsley on top and who likes it (everyone suspects) with freshly ground pepper.
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How to prepare the recipe for chicken soup with homemade noodles
- 1 whole chicken
- 1 celery
- 2 onions
- 7 carrots
- 3 pieces of parsnips
- parsley and dill
- homemade noodles
- salt / pepper to taste
Method of preparation
We slice the chicken. Three whole dishes can be made from a whole chicken. The wings are cut in half and boiled so that they pull all the fat. Don't forget to remove the foam that the meat leaves during cooking. Add a pinch of salt and pepper to taste.
In the meantime, we are preparing the vegetables. Cut the celery, onions, carrots and parsnips into thin slices and boil over the meat. Let the soup boil, well, for half an hour. At the end, the meat and vegetables will be removed one by one. The chicken is deboned, chopped, and the vegetables are cut into slices.
In the boiling juice of the soup, we will let the noodles boil for three or four minutes. Next we will add the minced meat over the noodles and the sliced vegetables, back in the pot. Finely chop the parsley, dill and celery, which we put in the pot. Let everything boil for another 10 minutes and then remove the pot from the heat. Homemade noodle chicken soup is ready. Good appetite.
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Good and bad
Before eating any product, you need to know about its benefits and harms. Like any other dish, udon has both beneficial properties and various contraindications. But, unlike the beneficial properties, it has virtually no contraindications. It can be eaten by anyone.
- Due to the content of complex carbohydrates in the composition, it contributes to weight loss.
- Prevention of cardiovascular diseases.
- It prevents the onset of type 2 diabetes and also helps to treat it.
- Tablets quite easily and quickly digested.
- Strengthens immunity due to the content in the composition of plant fibers.
- Contains vitamins B1 and B3.
- Eating these noodles helps with stress and nervous exhaustion.
There are no special contraindications for udon consumption. The only thing you need to remember is that it is made from wheat flour, which contains a certain amount of gluten. People trying to stick to a gluten-free diet should refrain from eating noodles.
Did you know that in the microwave you can make delicious pastries? Here is a small selection of carlotte recipes in the microwave in various fillings.
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Explore traditional Japanese dishes and recipes
Japanese cuisine is characterized by many traditional dishes, which are enjoyed both daily and during special holidays. Feel free to be right and explore these dishes that are closely related to Japanese culture.
Gohan - Orez aburit
No meal is complete in Japan without steamed rice, from breakfast until late at night. The name steamed rice, Gohan, literally means "mass". You have to cook well and with the respect and attention you deserve.
Lysed rice, short rice (hakumai) is the preferred variety for making steamed rice. Look for short Calrose rice, sushi rice or Japonica rice. You can use a rice cooker (suihanki) or a heavy-based saucepan with a tightly closed lid. Rice is meant to be slightly sticky when cooked, so it may be easier to eat with chopsticks.
Try this recipe for Japanese steamed rice.
Typical Japanese dishes include a bowl of miso soup. It is prepared with dashi soup, tofu, miso paste and green onions. The different types of miso vary in taste and salt, so you can adjust the taste.
Try this recipe for Miso Tofu Soup.
Sushi is taking on the role of fast food today, both in Japan and around the world. In Japanese cuisine, sushi indicates dishes that use sushi rice, which is seasoned with a mixture of sweet vinegar. There are various forms of sushi, including oval nigiri-zushi, with seafood, often raw. Maki-zushi is rolled sushi with strips of fish and vegetables placed in rice and rolled inside the clouds.
Try this recipe for Spicy Tuna Roll.
Hot dishes are lightly cooked in a large pot and are quite popular in Japanese cuisine. One of the joys of eating hot dishes is that the pot is cooked in a portable range on the dining table and enjoys family style while everyone takes individual portions of the pot.
The word "quotyaki" means "quotsauté" or "barbecue" in Japanese, and in making sukiyaki the meat is salted in a hot pan. Traditionally, sukiyaki is a winter plate usually found at bōnenkai, Japanese end-of-year parties.
Try this recipe for Sukiyaki beef.
Ramen food Ramen is very popular in Japan, with boiled noodles served in soups with different flavors, with many toppings. Japanese chefs usually train very hard to make quality frames. While you may be accustomed to simply packed, cheap ramen, making real ramen soup is not easy if you make the soup from scratch.
Try this recipe for Shoyu Ramen.
Tempura freshly fried vegetables or seafood are very common items in Japanese restaurants. The method of cooking that makes tempura bloom like a flower in hot oil is called Hanaage), hana means flower and ag e means deep fried.
Traditional confectionery products known as wagashi are served with tea in Japan. Daifuku mochi is a type of wagashi and is usually served with green tea. It is most often filled with red bean paste, but some are filled with white bean paste (Shiroan). There are also mochi made with soy flour, Japanese mugwort, matcha green tea powder or a touch of red food coloring.
Sukiyaki-ya and shabu-shabu-ya: meat in a pot
Sukiyaki and shabu-shabu are both NABE (hotpot) prepared for the fire in the center of the table. The restaurants that serve them are popular for special occasions. Sukiyaki is made up of thin slices of beef, vegetables and noodles cooked and boiled in a lightly sweet soy broth, then soaked in raw egg before eating. With shabu-shabu, thin slices of beef and other ingredients are cooked by turning them in a hot broth, before dipping them in a variety of sesame and citrus sauces. Sukiyaki-ya and shabu-shabu-ya they usually have a traditional setting and sometimes an image of a cow at the entrance.
& # 206try: Matsukiya (Tokyo), Mishima-tei (Kyoto), Kobe Pleasure (Kobe)
I know the perfect cure for days like this, rainy, gloomy and cool: noodle soup. I don't know what it's like for you, but this dish, maybe more than others, reminds me of my childhood. It was like a noodle soup for every occasion & # 8230 noodle soup from the big religious holidays, noodle soup my mother used to make for me when I was sick or the soup they used to serve at various events.
Of course, I will not propose the classic recipe, but a lighter, vegan one.
As noodles are the star of this dish, be sure to choose quality ones. They can be very thin, or a little wider, depending on your preferences. You can choose noodles without durum wheat egg or rice noodles.
What do you need:
- an onion
- half a celery
- 2 carrots
- a parsnip
- two cloves of garlic
- a zuchinne (optional)
- a bunch of parsley
- olive oil
- salt pepper.
How is it prepared:
Chop the onion and fry it in 2 tablespoons of oil, to which we add a little water.
We peel all the vegetables and start cutting them into cubes. We can also cut the carrots into rounds.
After cutting the vegetables, boil them over the onion. Fill with water so that the vegetables are completely covered with liquid. Bring to a boil over medium heat.
At the end, after the vegetables are cooked, add the noodles and bring to a boil.
Season the soup to taste with salt and pepper
Chop the green parsley and sprinkle over the soup.
If you like this soup, you can also try bean soup.
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4 recipes for delicious vegetable soups
1. Traditional vegetable soup
From our selection of vegetarian soups, we could not exclude the classic vegetable soup that our grandmothers always recommended to us to warm our heart and body in winter. The truth is that you can use any vegetables you have at home to make this soup. We offer you the following:
- 1 very small head of garlic
- 2 carrots
- 1 large onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 2 celery
- 1 sprig of broccoli
- Parsley, bay leaf, paprika, salt and pepper (to taste)
- The water
Method of preparation
- Wash well, clean and cut into cubes all vegetables.
- Put oil in a pot, sauté the vegetables and add a little salt. Mix everything with a wooden spoon to prevent sticking.
- Remove the pan from the heat and add the bell peppers, stirring well, so that the vegetable flavor blends. You have to take the pot off the heat so that the peppers do not burn and become bitter.
- Add spices to taste and stir again.
- Cover the vegetables with water and simmer until tender. Add spices to taste again.
Note: If the soup is too thin and you want it to be thicker, make a paste of some vegetables (without water) and put them in the soup.
2. Sambar Indian soup
Sambar soup is a typical Indian dish that contains all kinds of vegetables. Below, we will share our proposal. However, you can add the vegetables you like or change the recipe according to the ones you already have at home. We are sure that you will get a delicious dish! Keep in mind that this recipe requires many ingredients. Therefore, we recommend it for a holiday or a special event. We are sure that it will surprise all the guests at the table!
- 3 slices of pumpkin
- 1 medium chopped tomato
- 2 carrots
- 12 green bean pods
- 1 tablespoon coriander seeds
- 1 teaspoon cumin
- 2 red peppers
- 2 teaspoons oil
- 1 sprig of curry
- 1/2 teaspoon mustard seeds
- 1 tablespoon tamarind paste
- 1/4 cup coriander
- 1/8 teaspoon turmeric
- Salt to taste
Method of preparation
- Wash the vegetables, clean them if necessary and cut them into cubes. Put them aside.
- Heat the peppers. Then add coriander and half a teaspoon of cumin. Stir for a minute and remove from the heat. Put it aside.
- Put 5 cups of water in a pot on the fire. Add the diced vegetables and leave until soft. You will see that a thick soup forms.
- Then when the soup boils, take the bowl off the heat and add the tamarind paste.
- Then add the mixture of turmeric, coriander and pepper (you can remove the peppers).
- In a pan, bake the mustard seeds with the other half teaspoon of cumin. After that, add the curry leaves and, when they become crispy, take the bowl off the heat and add everything to the soup.
- Taste and adjust the spices if necessary.
3. Vegetable soup with chickpeas
Another nutritious vegetable soup is the one we share below, which includes chickpeas. You can use the legumes and vegetables you like or you can use the ones you already have at home.
- 200 g of chickpeas soaked overnight or boiled (can be canned)
- 2 carrots
- 1 leek
- 1 medium zucchini
- Extra virgin olive oil
- Salt and pepper (to taste)
Method of preparation
- Wash well clean and cut the vegetables into cubes.
- Put a tablespoon of olive oil in a pot and then add the chopped vegetables and sauté them.
- When browned, cover them with enough water and add the chickpeas.
- Add cumin, salt and pepper and cook everything without covering the pot for about 20 minutes or until the vegetables are tender.
4. Vegetable soup with noodles
The last vegetable soup we decided to share is the noodle soup. It will definitely become one of your children's favorite dishes!
- 150 g of noodles
- 2 tomatoes
- 1 green onion
- 1 large potato or 2 medium potatoes
- 2 carrots
- 1 liter of water
- Salt and pepper (to taste)
- Optional: 1 tablespoon coriander
Method of preparation
- Wash, clean and cut all the vegetables into cubes.
- Boil 1 liter of water and add the carrots and green onions. Boil everything for 10 minutes.
- Add the potatoes and noodles.
- Saute the tomatoes in a pan. When they are cooked, add them to the soup.
- Add coriander and season to taste.
- When the noodles and vegetables are cooked, serve the soup.
We hope you enjoyed these delicious vegetable soups. Don't hesitate to try them. You will be amazed at how healthy and invigorating they are!