Winter temperatures are back... to our great delight!
The cold period beginning is indeed the best excuse to feast on soups of all kinds. But this year, we won't bet only on cream of vegetable soup, onion soup or vermicelli.
And no, there's no reason to do without pleasant Asian flavours, even in winter. To do this, we've selected 3 of the simplest Japanese soup recipes to make.
The unbeatable miso soup
👥 serves 2
🥣 5 min preparation
🕒 10 min cooking
Ingredients
1 vegetable stock cube
1 sheet of nori seaweed
1 tablespoon of miso paste
75 g young onions
75 g fresh spinach shoots
1 pack of tofu
Method
- Put the vegetable stock in about 95 cl of water and bring to a boil
- Cut the nori sheet into several large rectangles
- Add the rectangles to the boiling stock and cook for 5 to 7 minutes
- Put the miso paste in a bowl, add hot water and mix until you get a smooth paste
- Add the spinach shoots, the sliced onions and the tofu cubes to the stock. Cook for 5 minutes.
- Off the heat, stir the miso-based paste into the stock
- Season to taste
The tip 💡
Like any soup, miso is to be served piping hot and is even better when enjoyed right after preparing it.
The chicken soup, ramen style
👥 serves 2
🥣 25 min preparation
🕒 13 min cooking
Ingredients
2 cm fresh ginger
250 g chestnut mushrooms
200 g marinated chicken strips
1/2 red pepper
150 g pak choi
200 g fresh udon noodles
10 ml soy sauce
1 poultry stock cube
Method
- Put the poultry stock in 1 L of water and heat
- Peel and grate the ginger
- Deseed and slice the red pepper
- Cut the chestnut mushrooms into slices
- Remove the end of the pak choi stalk and chop
- Sauté the ginger and pepper in a wok with a little oil for 3 minutes
- Add the marinated chicken strips and cook over high heat for 2 minutes, stirring
- Add the mushrooms and pak choi and cook for 2 minutes
- Pour the stock into the wok and let simmer for 3 minutes, covered
- Add the udon noodles and leave again for 3 minutes, covered
- Add the soy sauce, season and stir
The tip 💡
For more indulgence, you can place a soft-boiled egg on the preparation.
The veggie Japanese soup
👥 serves 2
🥣 10 min preparation
🕒 20 min cooking
Ingredients
8 carrots
1 small onion
1 herb stock cube
1 heaped tablespoon of white miso powder
1 pinch of grated ginger
Method
- Peel and cut the carrots
- Peel and slice the onion
- Place in a saucepan and cover with water to the top
- Bring to a simmer and add the stock cube
- Let simmer for 20 minutes
- Blend everything with the miso powder and the grated ginger
