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Chris Mosley
Japanese misobouillon fondue with noodles
A nice Japanese recipe. The main course contains the following ingredients: fish, misobouillon (5 bags a 18 g), udon noodles, sesame seeds, Japanese soy sauce and wasabi paste.
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Ingredients
Directions
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Bring 1 1/2 liters of water to the boil in pan. Empty bags of misopaste above and leave to stir in hot water while stirring. Boil for another 5 minutes and season with salt and pepper. In the meantime cook in different pan udone noodles according to instructions. Spread shortly sesame seeds in a dry frying pan. Extinguish with 2 tbsp soy sauce. Sesame seeds in bowls. Serve the remaining portion of soy sauce in 2 bowls, stir in 1 cup of soy sauce with chopped wasabi paste. Bring the broth into fondue pan and put dip snacks on the table with udon noodles, sauces, sesame dip and bowls. Place the scoops each time, put them in the broth and let the ingredients simmer in a couple of minutes. To dip snacks (with chopsticks) in soy sauce or sesame seeds. Divide udon noodles over four bowls after supper and serve with stock.
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To cook in the broth: - thin slices of beef fillet - thin slices of tuna - teriyaki sauce marinated salmon or chicken fillet - raw scampi (frozen) - slices of radish or half radishes - slices of winter carrot - spring onions - watercress - shiitake (mushrooms) - strips of cucumber.
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Nutrition
240Calories
Sodium0% DV1.860mg
Fat8% DV5g
Protein20% DV10g
Carbs13% DV38g
Fiber40% DV10g
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