Sunday, February 17, 2013

Snow Pea Soup

Made from todays fish stock, definitely makes a difference - full on flavour!

Vermicelli noodles (glass noodles)  used here. But whatever you happen to have is good.
Raw salmon underneath everything, 'cooked' in hot broth  to juicy perfection.
Squeeze one full lemon together with the fiery chilis just before serving.  Bliss.

Stock or Water
Fish Sauce
Soya Sauce
Chili (op)
Ginger fresh (op)
Squeeze of Lemon
Sesame oil
Snow peas
Spinach (op)
Spring onions
Rice noodles (op)

1. Add Noodles, veggies such as carrots, onions, fennel, cabbage, courgettes, spinach and any root vegetable is generally good.  Cook till noodles are done.
2. Add at the last half minute of cooking snow peas.
Snow peas should be still crunchy when served.
3. Pour hot broth on to raw salmon already in the soup bowl. The heat of the broth will "cook" the fresh fish just right,  juicy and tender.
4. Garnish with chopped green onions, coriander leaves,  black/white sesame seeds, sesame oil, soya.

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