To comfort the body on cold days, the best option is soups. Well, making them does not require any science or special knowledge and you can add the ingredients that you like the most. Today we leave you three very diverse options so you can have fun preparing them in the kitchen.
The first is homemade ramen, a traditional Japanese soup that became very popular thanks to Japanese cartoons, also known as anime. It has an intense flavor and is quite satiating as well as the second option, wheat soup, a meal that cannot be missed in Bolivian homes. And finally we explain how to prepare a pumpkin cream, light but extremely delicious.
JAPANESE RAMEN
Ingredients:
For the base:
- 30ml soy sauce
- 1 teaspoon of miso
for the broth
- 1 ½ liters of chicken broth
- 1 medium leek cut into medium pieces
- 2 spring onions cut into medium pieces
- 10g fresh ginger, chopped
- 1 clove garlic
- 6 dehydrated shiitake mushrooms, cut into medium pieces
- 4 thick slices of bacon
- 1 sheet of nori seaweed
For the plating:
- 2 servings of ramen noodles
- 2 eggs cooked for 7 minutes
- 10 g of soy germ
- 2 sprigs of chives finely chopped
- Nori seaweed cut to taste
- black sesame seeds to taste
Preparation:
For the base, place the miso in a small container and dissolve it with the soy sauce. Let stand until serving.
For the bottom, place the broth in a pot on the heat with the rest of the ingredients and boil for 30 minutes. After that time, remove the rest of the ingredients and continue boiling the broth over low heat for another 30 minutes.
To serve, boil the noodles for 8 minutes until they are flexible and reserve. In two bowls place the soy base and miso. Then add broth to half the container and add the noodles. Cut the cooked eggs in half and place in each bowl. On top, place the soybean germ, chopped chives and the nori seaweed aside. Decorate with black sesame seeds. Note: You can add pieces of fried pork loin on top or, failing that, slices of chicken breast.
WHEAT SOUP
Ingredients
- squash
- Chicken
- Potatoes
- Broad beans
- Carrot
- ½ onion
- Salt
- Cilantro
- Dried oregano
Preparation
In a pot boil two liters of water, when it starts to bubble add the chicken, onion, wheat and salt. Let cook for 20 minutes. Add the julienned carrot, the cubed squash and the broad beans. Stir and cook for approximately 30 minutes, then add the potato, the bunch of cilantro and the dried oregano. Cook until potato is soft and serve.
Note: You can prepare this broth with beef ribs, if so it is advisable to seal them in oil before adding them to the boiling water.
PUMPKIN CREAM
INGREDIENTS
- 500 grams of seedless pumpkin
- 1 onion
- 1 clove garlic
- 1 small stalk of celery
- 100 grams of mozzarella cheese
- 100 grams of milk cream
- Salt and pepper to taste
- Olive oil
- Required amount of water
ELABORATION
In a pot, fry the chopped garlic and onion with the olive oil until they are transparent. Then add the squash and celery, pouring enough water to cover two fingers above the squash. Cook 20 minutes or until pumpkin is soft. Turn off the heat, remove the celery and blend everything else. Return everything to the pot and add the cream. Season to taste. Serve hot adding pieces of mozzarella cheese on top. Optionally you can serve it with toasted bread to accompany.
To comfort the body on cold days, the best option is soups. Well, making them does not require any science or special knowledge and you can add the ingredients that you like the most. Today we leave you three very diverse options so you can have fun preparing them in the kitchen.
The first is homemade ramen, a traditional Japanese soup that became very popular thanks to Japanese cartoons, also known as anime. It has an intense flavor and is quite satiating as well as the second option, wheat soup, a meal that cannot be missed in Bolivian homes. And finally we explain how to prepare a pumpkin cream, light but extremely delicious.
JAPANESE RAMEN
Ingredients:
For the base:
- 30ml soy sauce
- 1 teaspoon of miso
for the broth
- 1 ½ liters of chicken broth
- 1 medium leek cut into medium pieces
- 2 spring onions cut into medium pieces
- 10g fresh ginger, chopped
- 1 clove garlic
- 6 dehydrated shiitake mushrooms, cut into medium pieces
- 4 thick slices of bacon
- 1 sheet of nori seaweed
For the plating:
- 2 servings of ramen noodles
- 2 eggs cooked for 7 minutes
- 10 g of soy germ
- 2 sprigs of chives finely chopped
- Nori seaweed cut to taste
- black sesame seeds to taste
Preparation:
For the base, place the miso in a small container and dissolve it with the soy sauce. Let stand until serving.
For the bottom, place the broth in a pot on the heat with the rest of the ingredients and boil for 30 minutes. After that time, remove the rest of the ingredients and continue boiling the broth over low heat for another 30 minutes.
To serve, boil the noodles for 8 minutes until they are flexible and reserve. In two bowls place the soy base and miso. Then add broth to half the container and add the noodles. Cut the cooked eggs in half and place in each bowl. On top, place the soybean germ, chopped chives and the nori seaweed aside. Decorate with black sesame seeds. Note: You can add pieces of fried pork loin on top or, failing that, slices of chicken breast.
WHEAT SOUP
Ingredients
- squash
- Chicken
- Potatoes
- Broad beans
- Carrot
- ½ onion
- Salt
- Cilantro
- Dried oregano
Preparation
In a pot boil two liters of water, when it starts to bubble add the chicken, onion, wheat and salt. Let cook for 20 minutes. Add the julienned carrot, the cubed squash and the broad beans. Stir and cook for approximately 30 minutes, then add the potato, the bunch of cilantro and the dried oregano. Cook until potato is soft and serve.
Note: You can prepare this broth with beef ribs, if so it is advisable to seal them in oil before adding them to the boiling water.
PUMPKIN CREAM
INGREDIENTS
- 500 grams of seedless pumpkin
- 1 onion
- 1 clove garlic
- 1 small stalk of celery
- 100 grams of mozzarella cheese
- 100 grams of milk cream
- Salt and pepper to taste
- Olive oil
- Required amount of water
ELABORATION
In a pot, fry the chopped garlic and onion with the olive oil until they are transparent. Then add the squash and celery, pouring enough water to cover two fingers above the squash. Cook 20 minutes or until pumpkin is soft. Turn off the heat, remove the celery and blend everything else. Return everything to the pot and add the cream. Season to taste. Serve hot adding pieces of mozzarella cheese on top. Optionally you can serve it with toasted bread to accompany.
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