Asian soup LopFras
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A quick and quite tasty oriental-inspired soup. It's both sweet and spicy, an interesting taste. It goes very well on a cold evening, but also when you feel the "paste" cold.
- half a chicken breast cut into wedges
- a medium carrot
- about 10 pieces of canned pineapple
- a packet of egg noodles (from prefabricated Rollton gel soups)
- the water
- spices: chopped allspice, black pepper, hot paprika, Asian spices, curry or any spicy spices
- 10 grams of soy sauce
- 10 grams of balsamic vinegar
Preparation time: less than 30 minutes
RECIPE PREPARATION Asian soup LopFras:
Boil the chicken breast with the carrot in water for about 15 minutes. Season and add soy sauce and balsamic vinegar. Add the pineapple pieces and bring to a boil. Put the noodles in the bowls. Pour the soup. Serve hot.
If you really like the spicy taste then here you will find a series of recipes that will "warm" you both literally and figuratively. Asian cuisine is a defining style of food preparation for this area.
Ingredients and spices specific to Asian cuisine
Ingredients such as rice, ginger, garlic, tofu, hot peppers, dried onions, soy and sesame are commonly used in Asian dishes.
Rice is an essential ingredient in every Asian food. Depending on the geographical area, a certain type of rice is preferred. Long grain rice is popular in China, and round grain rice is used in Japan and Korea.
Garlic sauce with hot peppers combines the sweet flavor of garlic with a paste of red hot peppers with white vinegar, onion, sugar and sesame oil. The light but still dominant aroma of garlic is what differentiates it from other hot pepper sauces.
You can use hot pepper sauces on almost anything, from stews to pizza toppig.
A gluten-free version of the traditional soy sauce is tamari sauce. This is an authentic sauce, 100% soy that has a darker shade and is less sweet.
Curry & # 8211 Curry powder is a mixture of spices that come together to give a warm and robust flavor to any dish in which it is used.
Rice wine vinegar is excellent for green and fresh salads.
The recipes you will discover here, starting with the spectacular recipe for Asian rice with wooden ears and bamboo shoots, eating lentil with eggplant (dhal with eggplant) or Thai rice recipe in curry sauce and coconut milk and not in last but not least, Asian noodle soup comes as an explosion of tastes, flavors and color.
Two Asian-inspired soups: corn cream soup & light egg soup
Today I don't feel like writing immortal stories, so I'll be brief: both in speech and in recipes. Because, in love with Asian food, I tried to give back to me in the kitchen one of the simplest and fastest soups in China: the egg one. Because this soup is not the only one I tried, I also add in the & # 8222package & # 8221 today the sweet corn cream soup that I prepared yesterday. This is a more complicated idea than egg soup (at first glance), but just as simple, in essence.
ASIAN EGG SOUP
You need about 1.5 liters of hot water, a green onion (or two) because that's its season, a little butter, 2 eggs, soy sauce and a few drops of lemon juice.
Melt the butter in a pot and put the water in which you dissolved a cube of chicken soup over the butter. Beat the eggs like an omelet and, when the water starts to boil, pour the egg into the pot, stirring constantly with a fork (to make & # 8222drench & # 8221). Cut the green onion into scales and add it to the soup, which you season with salt, pepper, just a little soy sauce and just as little lemon juice.
Pho bo, Vietnamese noodle soup
In his opinion Razvan , soup pho she's the best in the world. Together with Laks, chicken soup that makes her good and tom yum. Yesterday I made pho bo, a Vietnamese soup with rice noodles and veal pieces. There it is:
I bought beef bones. for almost 2 kilograms I gave 4 lei to a butcher in the neighborhood. They are needed for juice. I wash them, boil them for an hour and use the soup obtained.
For pho I also need star anise, cinnamon, two or three shallots, garlic and hot peppers.
Fish sauce mixed with soy sauce - mandatory. vegetables chop suei & # 8211 optional. Soybean sprouts, also optional.
Rice noodles can be wide or thin. I used thin this time. As for meat, it is very important to be young and fresh.
To complete the palette of flavors I used fresh ginger and chives.
I boiled everything I showed you above, except meat, chop rye vegetables, hot peppers and noodles. The noodles were soaked in cold water while the meat rested at room temperature to relax the fiber. I boiled the soup for about an hour, maybe a little longer.
After the soup was ready, I put in a plate of noodles, vegetables, hot peppers, chopped coriander leaves and parsley along with a few chives.
If you're wondering where the veal is in the story, well, the veal, cut into very thin strips, is put on the plate over the noodles and the rest.
I poured hot soup over the ones on the plate. The meat penetrated instantly but remained tender, soft.
Finally I put a large basil leaf in the soup, without which the pho soup is like goulash without cumin.
Pho-bo better than that, I never did. In fact, I haven't done it before. But I'll do it again. Stay healthy.
Asian Chicken Soup
1. Bring the meat to a boil. After the meat is cooked, put it in a tray and leave it in the oven for a few minutes, until it browns.
2. Cut the coriander leaves and add to the soup. Then add the garlic and let it boil.
3. Add noodles, soy sauce and chilli. Boil for 4-5 minutes until soft. Then add the chicken and spinach and cook for a few more minutes.
4. Season to taste and decorate with coriander leaves and chilli flakes.
You have to see it too.
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Fry a little only until it becomes glassy, then add chicken soup, water, peeled and sliced potatoes (or cut into cubes if they are more convenient), salt and pepper if necessary.
Boil over low heat until potatoes are ready. Add half & half and bring to a boil no more, then add the kale leaves that have previously been washed and cut into small pieces (finger-sized strips). Leave it for exactly half a minute, then remove from the heat, put the lid on and leave it like this.
Serve hot with grated roman cheese on top.
note. to know the kale leaf (maybe in other places it has another name) I photographed it in several pictures.