Body Meals Nutrition Soups & Salads

COCONUT NOODLE SOUP

hezelah coconut noodle soup

hezelah coconut noodle soup hezelah coconut noodle soup hezelah coconut noodle soup
This recipe is coming your way thanks to my sister who recently asked me if I can share a recipe with noodles. I love to eat and make noodle soup because it tastes delicious, it is healthy and above all easy to make. If you have pre-cut vegetables, it will take approximately 20 minutes to have the soup on the table. Otherwise, you will need 10 minutes extra to prepare the vegetables. Feel free to use a different mix of vegetables, use beans, chickpeas or other sources of protein instead of tofu and add different spices to your taste.

INGREDIENTS (serves 2):

  • 1 yellow onion, chopped
  • 2 tbsp. coconut oil
  • 1 cm ginger root, minced
  • 400 g mixed vegetables (e.g., 30% carrots cut into matchsticks half cm thick, 30% green beans cut in halves, 30% been sprouts, 10% shredded cabbage)
  • half bell pepper, cut into strips
  • 100 g noodles
  • 1 can coconut milk (400ml)
  • 100 ml of boiling water
  • 1 tbsp. Miso paste dissolved in 5 tbsp. boiling water
  • 250 g tofu, drained and cut into cubes + 1tsp coconut oil + 2 tbsp. soy sauce
  • Spices: ½ tsp five-spice powder, ½ tsp turmeric powder, salt, black pepper
  • To garnish: lime or lemon juice, peanuts, crispy fried onions

Notes:

  • The five-spice powder you can either buy in most grocery stores or make your own with a mix of cinnamon, Sichuan pepper, clove, star anise, and fennel.
  • The noodles can be cooked separately and added when serving (as on photos) or cooked with vegetables as instructed below.

INSTRUCTIONS:

  1. Take a soup pan (with a lid). Add the coconut oil, minced ginger, chopped onion and sprinkle it with salt. Fry on low heat for a few minutes until softened.
  2. Then add mixed vegetables and stir well.
  3. Add coconut milk and boiling water and let it cook on high heat to the boiling point. Then turn down the heat, cover the pan and let it cook for 10 minutes over low heat.
  4. In the meantime, in a small bowl whisk miso paste and boiling water until the paste is fully dissolved, set aside.
  5. In a separate pan add coconut oil and tofu and fry until golden, stirring often. Turn off the fire, add soy sauce and mix well, set aside.
  6. After vegetables are cooked for ten minutes, add bell peppers, noodles, and spices and let it slowly cook for five additional minutes.
  7. Turn off the fire, add dissolved miso paste and stir until combined. Taste and add extra spices if desired.
  8. Serve in a bowl and top with fried tofu. Drizzle with lime or lemon juice and garnish with peanuts and crispy fried onions.

ENJOY!

HRVATSKI
REZANCI U JUHI OD KOKOSA
Nedavno sam dobila upit od sestre vezan za recept sa rezancima i to me baš razveselilo jer ih volim i jesti i spremati. Juha sa rezancima je zdrava,ukusna i povrh svega jednostavna za skuhati. Ako koristite prethodno narezano povrće, potrebno je svega 20 minuta “od kuhinje do stola”. U suprotnom će vam trebati još 10-ak minuta za čišćenje i rezanje povrća. Slobodno koristite drugačiji mix povrća, grah, slanutak ili druge izvore proteina umjesto tofua ili dodajte druge začine koje imate ili preferirate.

SASTOJCI (za dvoje):

  • 1 žuti luk, isjeckati
  • 2 jušne žlice kokosovog ulja
  • 1 cm korijena đumbira, naribati
  • 400 g mješanog povrća (npr. 30% mrkve narezati na prutiće debljine pola cm, 30% zelenog graha prepoloviti, 30% klica, 10% naribanog kupusa)
  • pola paprike, izrezati na trake
  • 100 g rezanaca
  • 1 limenka kokosovog mlijeka (400 ml)
  • 100 ml kipuće vode
  • 1 jušna žlica Miso paste otopljena u 5 jušnih žlica kipuće vode
  • 250 g tofua, iscijediti i narezati na kockice + 1 čajna žličica kokosovog ulja + 2 jušne žlice umaka od soje
  • Začini: ½ čajne žličice mješavine pet začina, ½ čajne žličice kurkume u prahu, sol, crni papar
  • Za posluživanje: sok od limete ili limuna, kikiriki, hrskavi prženi luk

Bilješke:

  • Mješavinu pet začina uglavnom možete kupiti u trgovini ili ju možete sami pripremiti koristeći cimet, sečuansku papriku, klinčić, anis i komorač.
  • Rezanci se mogu kuhati zasebno i dodati prilikom posluživanja (kao na fotografijama) ili kuhati sa povrćem kao što je opisano u nastavku.

UPUTE:

  1. U zdjelu za juhu (s poklopcem) dodajte kokosovo ulje, mljeveni đumbir i isjeckani luk, posolite i pržite na laganoj vatri nekoliko minuta, dok ne omekša.
  2. Zatim dodajte miješano povrće i dobro promiješajte.
  3. Dodajte kokosovo mlijeko i kipuću vodu i ostavite da se kuha na jakoj vatri dok ne zakuha. Zatim smanjite vatru, poklopite i kuhajte 10 minuta na laganoj vatri.
  4. U međuvremenu, u maloj zdjeli umutite miso pastu i kipuću vodu i miješajte dok se pasta potpuno ne otopi, stavite sa strane.
  5. U zasebnu tavu dodajte kokosovo ulje i tofu i pržite do zlatne boje, često miješajući. Ugasite vatru i dodajte soja sos, dobro promiješajte i stavite sa strane.
  6. Nakon što se povrće kuhalo deset minuta dodajte papriku, rezance i začine i kuhajte još pet minuta na laganoj vatri.
  7. Ugasite vatru, dodajte otopljenu miso pastu i dobro promiješajte. Probajte i po želji dodatno začinite.
  8. Poslužite u zdjeli, s prženim tofuom na vrhu. Dodajte par kapi soka od limete ili limuna te ukrasite kikirikijem i hrskavim prženim lukom.

UŽIVAJTE!

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