Ramen noodles in fish broth
Another adventure with Asian cuisine, this time featuring white fish and inspired by the latest big cookbook I picked up on a trip to Bristol last year (Complete Asian Cookbook). A true compilation of the most incredible recipes from many countries of the Far East. I’ll keep you posted little by little on my progress—lately I’ve had very little free time!
A hot soup is always welcome on winter days, and even more so when it comes with Asian flavors, at least for me. So there’s no time to waste—make the most of this recipe before spring arrives, because then I’ll start switching things up a bit. These cold winter days had to have some upside, right?
Ingredients for 2 people
100 g ramen noodles
800 ml vegetable broth
100 g white fish (I used claresse)
1 piece of fresh ginger (about 2 cm thick)
2 carrots
4 spring onions
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 sprigs of cilantro for garnish (optional)
Instructions
Cook the noodles in boiling water for about 3–4 minutes, according to the manufacturer’s instructions. Drain them and keep them covered in a container.
Meanwhile, heat the vegetable broth in a saucepan along with the soy sauce, the ginger cut into 4 medium pieces, and the sesame oil. Keep it over medium heat until it comes to a boil.
Cut the fish into strips about 1.5 cm thick. Peel and slice the carrots diagonally, then cut them into uniform sticks. Slice the spring onions diagonally as well.
Add the fish pieces, carrot sticks, and sliced spring onions to the broth mixture and continue heating over medium heat until it comes to a boil again.
Remove the ginger pieces from the broth. Divide the noodles into two bowls or deep plates and, just before serving, pour the broth with the vegetables and fish over them.
Garnish with chopped cilantro.
Notes
You can also make it with hake or sole fillets (basically any white fish works). It’s also great with swordfish.
It’s also very tasty if you add some broccoli florets and/or peas.