Northern_Blood
Thanks, not this time, but I can share the rough process as well as the two recipes I initially started with.
I made a broth with dried shitake mushrooms and kombu, that I afterwards enhanced with carrot and onion, spring onion and some other aromatics. Then I fried some doubanjiang and garlic, added miso, mirin, sake and broth. I also created an aromatic oil by frying spring onions in grapeseed oil and I of course marinated some boiled eggs in mirin and soy sauce. (I might have added something else as well, but I am not sure)
The recipes: https://www.justonecookbook.com/homemade-chashu-miso-ramen/ https://www.justonecookbook.com/vegetarian-ramen/
The noodles are just some store bought straight ramen. For the stock I used Kombu, Shitake, Onion, Spring Onion and Carrots. The soup contains doubanjiang, garlic, Miso, Sake, Mirin and the stock. The aromatic oil was made with grapeseed oil and spring onions. And the toppings are just corn and an egg that I marinated in mirin and soy sauce.
Turkish Lentil Soup
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2 Tbsp olive oil
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1 onion, diced
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3 cloves of garlic
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1 Tbsp tomato paste
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1 potato, peeled and diced
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200g of any lentils you like, red or yellow lentils are traditional
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1l water or stock
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salt & pepper to taste
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1 tsp dried mint
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sprinkle of msg
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cumin
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paprika powder
Just fry the onions and garlic first, add tomato paste and the lentils and the diced potatoes fry a bit more, then add water and simmer until the lentils are cooked. Then season.
Der schmeckt in der tat exzellent, ich kaufe den immer mal wieder im Rewe, hat mir gut geholfen auf Käse zu verzichten.