Tag Archives: shoyu bouillon

Soba with shoyu bouillon

I had some leftover cooked soba noodles, so the next day I tossed them into a lovely simple shoyu bouillon…

Just cook water with a couple of inches of kombu seaweed, for about 10 minutes, after which you take the kombu out, cut it into small pieces and return back (or save for another project…). The same thing you do with dried shiitake mushrooms (cook, take out, chop up, return). From the beginning I also added a small amount of dried daikon (it expands a lot in the liquid). Season with 2 tablespoons, or to your liking, of shoyu, and before serving, allow the soba to warm up in the liquid. Slurp up!

I served the bouillon with cooked rice/hato mugi mix, water-sauteed and lightly salted leek and swiss chard, and lentils with cooked hokkaido pumpkin cubes and shoyu.

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Filed under Complete meals, Grain dishes, Pasta and noodles, Recipes, Soups

Shoyu bouillon and melted mochi nishime

I consider myself a bit of a soup freak. I used to really dislike soup as a kid and always wanted to skip it and go straight for the main course, but in the Czech culture soup is pretty important and is not to be skipped ­čśÇ Well…in the last years I learnt to make soup that I actually enjoy. No – I love soup! And I could totally live off it…

Like this shoyu bouillon… Normally I stick to miso soup in a thousand variations, but I wanted to give this a try. And it was a good idea I will repeat again soon. So simple! For two people, just boil water and add: about 5 cm piece of kombu, about 2 cm piece of broken up wakame (I crush it between my fingers), fine strips of leek, daikon cut in cubes and one fresh chopped shiitake mushroom. Boil for about 5-10 minutes, then take out the kombu (you can use it for nishime or for cooking grains/beans), add one 1 cm thick slice of tofu cut into small cubes and 2 tablespoons of shoyu (for 2 bowls of soup). Garnish with fresh chopped parsley.

For the main course I made sweet millet into which I added (in the last 5 minutes) diluted brown rice miso to simmer and in the end mixed in fresh chopped parsley; and nishime of turnip, carrot, topinambour (Jerusalem artichoke), onion, parsnip, sweet potato and celery root. At the end I mixed in diluted shiro miso to simmer for a few minutes, together with a small cube (about 5 X 5 cm) brown rice mochi, grated on a grater with bigger holes. The mochi melts and it all becomes a lovely naturally sweet gooey mess, ehm, mixture! I learnt adding mochi to nishime from a friend of mine and it was a great learning moment…

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Filed under Complete meals, Recipes, Soups, Vegetable dishes