Flatfish soup pasta
The key is not to make the flavor very strong, but to make the most of the sweetness of the ingredients.
How to make it
1
Cut two kombu pieces into about 10cm, place them in a pot with water, and let them sit for about 10 to 15 minutes.
2
When kelp stock comes out from [1], heat it over the heat and simmer its delicious flavor. Add salt to it.
3
Cut the Chinese cabbage, eringigi, shiitake mushrooms, and shiitake mushrooms into pieces of bite-sized pieces. (All to be about the same size.) Cut the white onions into small pieces.
4
Remove the kelp from the pot, add the cut [3] and simmer over low heat.
5
Remove any slurping and add soy sauce.
6
Fold the pasta raw in three parts with your hands and place in a pot, add the cherry tomatoes cut in half and flatfish, and simmer for a few minutes.
7
Place on a deep plate and sprinkle with assatsuki to finish.
Ingredients for 3 people
-
- Flat eye
- 6 pieces
-
- water
- 800cc
-
- Uses kelpra
- 20cm
-
- salt
- 8g
-
- Chinese cabbage
- 140g
-
- Eringi
- 30g
-
- Shiitake
- 1 piece
-
- Shimeji
- 35g
-
- White leek
- 30g
-
- soy sauce
- 2 tbsp
-
- Cherry tomato
- 8
-
- Federini
- 200g
-
- Asatsuki
- Appropriate amount
[PR]
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