Japanese Noodle Soup

 A rainy night calls for hot steamy soup! So when Glenn asked what he can have for dinner quickly, I rummaged our pantry to find some ingredients for some home made japanese noodle soup.

  I love going to Japanese restaurants for some ramen but what makes it great when you make it at home… you can put whatever you want! :-)

(I hope to make the egg slicing perfect next time. :-)) 

Good for 2 

  Ingredients:

For the soup:

1 pack bonito dashi

3 cups water

3 tbsp soy sauce

salt to taste

1/4 pack of japanese noodles (ramen or udon)

2 hard boiled eggs

1/4 cup bacon

4 nori strips

 Directions:

1.  Cook noodles based on package directions

2.  Put some water in a pot and add the bonito dash, soy sauce and salt. Let boil for 7-10 minutes.

3.  Fry the bacon

4.  Transfer the noodles in a bowl.

5.  Cut the hard boiled egg in half and put on top of the noodles

6.  Position the bacon and nori strips on top of the noodles

7. Pour soup and serve

ENJOY!

Five-Spice Beef Noodles

  From the July 2011 issue of Yummy Magazine, my first try for the month is Five-Spice Pork Noodles on p. 27. For my version though I used beef sirloin and native pechay coz I had those in my fridge then.

   I like the taste of this dish... It's a bit dry though but I enjoyed it. It's simple and easy to make. Try it out.

   Serves 2
   Ingredients:
    1 tbsp vegetable oil, divided
    1/4 lb beef sirloin sliced
    1/2 tsp Chinese five spice poweder
    1/2 red onion, cut into thin wedges
    1/4 red bell pepper, seeded and sliced
    1/2 tbsp grated ginger
    1 clove garlic crushed
    100 grams egg noodles, cooked according to package instructions
    1 bunch pechay native chopped (separate leaves and stems)
    1/8 cup oyster sauce
    1/2 tbsp sherry

    1.  Heat half of the oil in a large wok or frying pan over high heat. Stir-fry beef and spice for 2 to 3 minutes or until well-browned.  Season with salt and pepper. Transfer to a plate and set aside.
    2.  Heat remaining oil in wok over high heat. Stir fry onion, bell pepper, ginger and garlic, about a minute or until just tender. Return beef to to wok with noodles, pechay stems, sauce, and sherry.
    3.  Stir fry for about a minute, to heat through. Add bok choy leaves, tossing for 1 minute or until wilted.

   I found this bottle of sherry in Rustan's Makati for P189. I've been looking around for Shao Xing Wine but could not find it in Rustan's and Waltermart.