Soup (Chinese corn and egg soup) | Recipe transcription by Kenmasu Cooking
Cooking Time required : 20minutes
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Japanese-style soup | Haruan-san's recipe transcription
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Ingredients
- eggplant : 3
- onion : 1 piece
- Ginger : 2 pieces
- Sesame oil : Appropriate amount
- Dashi pack : 1 bag
- Sliced pork : About 300g
- Somen : For 2 people
- Mentsuyu (double concentrated) : 1 cup of ladle
- Japanese leek : 1/2
Time required
20minutes
Procedure
-
1)
Cut vegetables
00:49
Cut the eggplant into thick slices.
Cut the onion into thin slices.
Cut ginger into julienne. -
2)
Fry vegetables
01:28
Put a lot of sesame oil in a warm frying pan, add the vegetables of 1 and fry.
-
3)
Make soup stock
01:52
Boil water in a pot, put a soup stock pack, and take the soup stock.
Add stir-fried vegetables and thinly sliced pork and simmer.
Add mentsuyu (2 times concentrated) and mix. -
4)
Boil somen
03:59
Put somen noodles in a boiling pot and boil them.
After boiling, rinse with running water and drain.
Place somen on a plate and sprinkle with sesame oil to blend.
Put the soup stock in a bowl and add the sliced green onions.
Point
・ Fry vegetables in sesame oil for a fragrant finish.
・ The condiments are delicious even if you add Japanese ginger and perilla in addition to green onions.
・ Washing somen with running water will tighten the noodles and improve the throat.
・ By adding sesame oil to somen noodles, prevent the noodles from sticking to each other. The scent also improves.
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