Monday, June 01, 2009

Udon in Tomato Soup

Now, the previous tomato soup recipe can also be used as a soup base for udon or even pasta or ramen! The goodness of tomatoes, rich in Vitamin A & C and contain Vitamin B too. Also a good source of calcium, phosphorus, potassium, and dietary fibre.

Preparation: 10 mins Cooking time: 15 mins

Ingredients (serves 2)

° 2 packs (400g) udon
° 800g tomatoes
° 100g king oyster mushroom
° 2 slice ginger
° 1 tablespoon olive oil
° 1½ tablespoon tomatoes sauce
° 1 tablespoon sugar
° salt and pepper to taste
° granulated mushroom bouillon (optional), to taste
° 1 tablespoon corn flour, mixed with 2 tablespoons water
° ½ sheet nori, toasted and shredded

1. Place tomatoes in a blender or food processor and blend well. Set aside.
2. Heat oil in a wok or frying pan. Add the ginger and stir-fry for 1 minute.
3. Throw in the king oyster mushroom and stir-fry for 3 minutes.
4. Pour in the tomatoes puree and bring to a boil. Season to taste with tomatoes sauce, sugar, salt, pepper and granulated mushroom bouillon.
5. Divide the udon into individual serving bowls.
6. Ladle the soup into the udon, garnish with nori shreds and serve hot.


Diana Tan said...

I have an inspiration from your recipe, lol. Was attempting to cook for the 1st time, Minestrone Soup for my BF but he hates pasta.

Will udon work in the Minestrone soup? Do I need to cook it before adding it into the soup?

a veg*n @ Blog*Spot said...

Hi, dtlm82

Nice to see your comments, you have a lovely nice blog.

Yes, why not? If you BF like Udon. Yes, you can cook the udon first before adding to it.

Have fun, surprise him with your own creation - a unique dish specially invented/cooked for him ..., no one one earth has tasted it, sound fun?

Cheers :)

Diana Tan said...

hahaha ... thanks for the encouragement.

I hope he won't go straight to toilet afterwards =p

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