Saturday, 19 November 2016

Japanese Coconut Peanut Noodle Soup

I had this soup on my second day in Tokyo when I went during lunch break into a small side street off the Ginza main shopping area. It was a very small restaurant with just 10 seats. I had that soup there and tried to figure out what has gone in it. I memorized the taste.

Today I gave it a try- and I got excited, the taste nearly matched!

250 g dried Udon noodles
200 g pork sausage meat
2 spring onions
1/4 red fresh chili
2 tbsp sesame oil
375 ml water
1 red curry paste stock cube
1 tbsp dried Asian soup spices
200 ml coconut milk
3 tbsp creamy peanut butter
1 tbsp coconut butter
5 mini pok choy
2 tbsp fresh corinander

In boiling salted water cook the dried Udon noodles for 10 minutes, toss in the pok choy for 90 seconds and fish it out,  drain the noodles and wash them in cold water to get the starch out.
In a saucepan heat 1 tbsp sesame oil and take 4 wooden chop sticks and toss the sausage meat in. Start stirring with the 4 chopsticks  in one hand until you have meat Soboro, meaning: fine cornels of meat.

Use the noodle pot and dry it.
In 1 tbsp sesame oil fry off the chopped onions and chili, add the broth and the soup spices. Cook for 4 minutes, add the coconut milk and peanut butter.
To finish the taste, add 1 heaped tbsp of coconut butter.
Chop the coriander.

In a bowl put in a good hand full of Udon, topp with some pok choy, fill in the soup, add the meat and the coriander and enjoy!

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