Although I didn’t realise it until a few years ago, I actually enjoy spending time in the kitchen. Normally I like to follow a recipe but sometimes I try to improvise, especially if I have limited sources (ingredients, tools, time..etc.). Last week I made this improvised asian noodle soup.
Ingredients: 1 small shallot, a handful of fresh mushrooms, vegetable stock, pak choi, japanese soba noodles, soy sauce, lime and a handful of fresh coriander.
I make my own vegetable stock but if you feel too lazy to do it, you can always use bouillon. I first sautéed the onions with a small amount of olive oil and then added the roughly chopped mushrooms and pak choi to the pan. When everything seemed cooked I added the hot vegetable stock and soy sauce to the pan and cooked for 5 more minutes. In the meantime I cooked the noodles separately in boiling water. Finally I put the noodles in bowls, poured some soup, squeezed half a lime and garnished with fresh coriander and dried onion flakes. Voila, dinner is ready.
Bon appetite!
2016 Summer, our destination was Japan. We spent 3 weeks in this magnificent country. Started and ended in Tokyo, the megapol always surprised us. JR passes were on hour hands to travel high-speed in the country. Our itineary included: Hiroshima – Miyajima Island – Osaka – Koyasan – Kyoto – Kinosakionsen. Japan requires special blog posts: food, temples, people, transportation, etc. Here I leave you with our 9:24 minute photo slideshow.
Gizem & Ethem 