Apparently I have a bit of a culinary cultural problem going on when I make my rounds to buy fresh vegetables in my local market. Specifically the offensive vegetables in question are the scallion and spring onion type. I buy these with Asian cooking in mind.
The same thing always happens. The person at the market has the scallions or spring onions in one hand, and a huge knife in the other hand. I’d be happily checking out some other fruits and vegetables when they casually say: I’ll throw away the green parts for you.
I turn around and yell: No!
They look bewildered. Why on earth not?
The “green parts” are not used in Spanish cooking so I guess they can’t imagine why anybody would want the green parts.
It’s to cook Asian food.
With that announcement, they frown. Suddenly they look at me with distrust.As if, why would anybody want to cook Asian food? As if I would eat their dog (something some Spanish people like to think). The hand with the big knife goes back high in the air. Sorry, I say. I really want the green parts, ok?
Pork, Shiitake and Egg Buckwheat Soba Noodle Soup Recipe
Lately I’ve been obsessed with a number of culinary things:
1) Bowl food. Individually served in big bowls. One bowl serving is enough per person per meal.
2) Noodle soups. With buckwheat soba noodles just to be more precise
3) Sriracha sauce. Not pictured in this post. But pictured here. And you can bet I added Sriracha sauce to these noodles straight after this express photoshoot.
This soup is representative of more or less what 50% of my meals have looked like during the past few weeks. The thing is to make broth in a big pot with any meat, or even no meat and vegetables. Nearly any vegetable goes though my big tip is to make sure it gets plenty of crushed garlic, scallions and ginger to ensure an Asian taste. Keep the green bits to throw on top for decoration. Of course. The amount of broth I make is usually enough for 2 or 3 days servings. Just serve with some noodles or boil rice in it to make a congee style soup. Maybe throw in an egg or boiled egg, and you’re done. So easy.
Also, I’m a fragile little thing in winter and I’ve had trouble shaking off a flu recently. These soups have saved me. They instantly make me feel better for the rest of the day.
750gr pork ribs, 5 dried shiitake mushrooms*, 4 cloves garlic, 2cm piece ginger, 3 scallions, 1/2 teaspoon sesame oil, buckwheat soba noodles, eggs, salt, white pepper, water
*Fresh shiitake mushrooms may be used instead
Heat the sesame oil in a big pot. Add the pork ribs, cut into thick chunks. I admit my butcher does the cutting for me. Cook on medium heat to seal in some of the flavour.
Meanwhile peel and chop the garlic, ginger and scallions. Save the green parts of the scallion, cutting them into small green bits, for decoration later on. Add them into the pot along with plenty of water (about 3/4 of the pot). Add salt and white pepper. Bring to boil. Then let it simmer, for about forever. The longer the better. In other words, if you can let it simmer for 2-4 hours, great. If not, just boil on medium – high heat for about 3o minutes.
Soak the shiitake mushrooms in warm water for at least half an hour. The remove from the water, dry them with a paper towel, cut them into slices and add them to the soup.
When you’re ready to eat it, boil some water in a smaller pot. Add the noodles. Cook for a few minutes. Drain the noodles.
Add some eggs to the broth.
Arrange the noodles in a bowl. Add the soup on top. Add the green bits on top.
Serve with some soya sauce and Sriracha sauce.