Fish and ramen noodle soup
On January - 15 - 2012
Ingredients:
- 180g dried ramen noodles
- 2 teaspoons vegetable stock pulverisation
- 5 cups boiling weewee
- 2cm piece fresh pep, quartered
- 2 tablespoons soy
- 1/2 teaspoon Chang’s sesame oil
- 3 green onions, thinly sliced
- 1 large carrot, raw, cut into matchsticks
- 300g flathead fillets, delve
- 1.5cm-thick slices (see line)
How to:
Cook noodles in a saucepan of boiling water for 3 minutes or until bid. Drainage. Place in a trough. Cover to keep tender. Lag, place stock powder and 5 cups boiling water in a saucepan over mediumhigh passion. Add gingery, soy sauce and oil. Bring to the roil.
Add onion, carrot and fish to stock assortment. Return to the moil. Reduce heat to spiritualist. Simmer for 1 minute or until fish is cooked through.
Divide noodles between bowls. Remove and discard ginger from stock assortment. Ladle over noodles. Answer.
You could use kingfish instead of flathead.
Tip: For extra savour, adjoin 125g fresh baby maize, halved longitudinally, with the carrot in tone 2.