The noodles I used were Somen.
Even on a hot day a hot and salty soup is something I sometimes crave. Like a hot tea or coffee during these days.
I used up some leftovers and created a rich creamy soup with adding Miso and Tahini to a homemade chicken stock.
The soups remind me of Japanese soups, but not Ramen.
Ingredients:
130 g Somen
125 g cooked ground beef/pork with onions and pepperoni paste
450 ml chicken stock
2 tsp Tahini, 2 tsp white Miso, 2 tbsp Soy sauce, 1 tbsp Mirin
Sencho pepper, toasted sesame seeds
2 red radishes, 1 spring onion, 4 tbsp parsley
1 soft boiled egg
Cook the Somen first and wash them under cold water. Heat up the stock, add Miso and Tahini and melt that.
Add other ingredients and cook for 2 min. Place the Somen in a bowl, add the soup and the egg and sprinkle with sesame seeds.
