Tomoshiraga somen noodle soup
Tomoshiraga somen noodle soup
Tomoshiraga somen noodles are great! They cook almost instantaneously! They sort of resemble spaghetti, except for being thinner, shorter and originating from Taiwan. But if you can overlook those three minor details, then think spaghetti!
If you can handle your chilies, then I would say ‘the more the merrier’ because they help to enhance the taste of this noodle soup! However, if chilies aren’t your thing, then don’t worry it still tastes great without the chilification!
The only thing about eating noodle soup on a hot day, is that it makes you feel even hotter, almost like Mt Vesuvius, before it erupted, so ensure you’re either in a nice air-conditioned environment, or wait until a chillier day to enjoy your noodle soup goodness!
Tomoshiraga somen noodle soup
Ingredients: 150g Tomoshiraga somen noodles, 100g cabbage chopped thinly, 4 cups water, ˝ brown onion diced finely, 2 tbsp soya bean paste, 170g crab meat, salt & pepper, fresh chives and chilli to garnish
Steps: Add the water and onion to a medium saucepan, and bring to the boil. Add the soya bean paste and stir through. Add the Tomoshiraga somen noodles, after one minute, add the cabbage and crab meat. Bring to the boil again, season with salt and pepper then remove from the heat. Add freshly chopped chives and chilli to garnish!
Serves 2
