Noodle Soup Chinese

Is life more than just the glimmer of light reflecting on its surface? Let’s make a noodle soup and see if we can reach the depth of it!

As I lately have a little time, I was looking on the web a few days ago. Trying to get new, challenging tips, inspiring recipes that We have never used before, to impress my family with. Looking for quite some time but couldn’t discover too many interesting stuff. Just before I wanted to give up on it, I discovered this fabulous and easy treat simply by accident on Suncakemom. The dessert looked so tempting

on its photo, that required fast actions.

It was easy to imagine the way it is made, how it tastes and just how much my husband is going to enjoy it. Actually, it is rather easy to please him when it comes to desserts. Anyways, I went to the website and then used the step-by-step instuctions that had been coupled with great pictures of the process. It just makes life rather easy. I could suppose it’s a bit of a inconvenience to take pics down the middle of baking in the kitchen as you typically have gross hands therefore i seriously appreciate the commitment she put in to build this post and recipe easily followed.

With that in mind I’m empowered presenting my own recipe in a similar way. Thanks for the concept.

I was tweaking the original formula create it for the taste of my loved ones. Need to say it had been an awesome success. They loved the taste, the structure and loved getting a sweet like this in the middle of a busy week. They basically asked for lots more, a lot more. Thus next time I am not going to commit the same miscalculation. I’m likely to double the quantity .

noodle soup recipe japanese invented by SunCakeMom.

Pour soy sauce and toasted sesame oil into a pot then add ginger, red bell peppers, celery and garlic.

On high heat saute until the garlic gets fragrant for about 2 -3 minutes.

Fill it up with the broth / stock. We can dilute the soup with some water so we’ll have more at the end but don’t add more water then the broth.

With the lid on, bring it to boil then turn the heat to medium to low and let it simmer 10 – 15 minutes. The longer ginger and garlic are in the soup the more pronounced their flavor will be. Try the soup and remove them when desired.

Add the noodles. On keto, we can finely slice vegetables like zucchini, leek or we can simply use low carb Shiritaki / konjac noodles.

With the lid on cook until the noodles soften up for about 3 – 5 minutes. Serve with finely sliced scallion garnish.

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