Put a noodle soup on the table tonight.
Ingredients
Lunch or starter for 4 people
Preparation time:1 hour
This is how you make it
Peel and grate the ginger. Finely chop the soft interior of the lemongrass stalk. Grate off the zest and squeeze the lemon. Chop the fish very finely, preferably by machine or otherwise with a chef's knife. Mix the fish with the yolk, ginger, a pinch of lemon zest and 1 tbsp lemongrass. Add enough breadcrumbs to make the mass formable. Season with a squeeze of lemon juice, salt and pepper. Let the mixture soak for 15 minutes; then make small balls of it. Heat 3 tbsp sesame oil in a frying pan and fry the fish balls until light brown on all sides. Let them drain on kitchen paper. Bring the stock to a boil with the miso paste and katsuobushi. In the meantime, remove the snow peas and cut the spring onions diagonally into rings. Add the noodles, snow peas, spring onions and cod balls to the stock. Cook on medium heat for another 5 minutes, until everything is cooked through. Ladle the noodle soup into wide bowls and divide the enoki over it. Drizzle over some sesame oil and sprinkle the soup with coriander.
Check out the other noodle dishes in the October issue of Santé.
