Yeah, original title I can hear you think... it probably snowed in the whole northern hemisphere of the world and in 3/4 of that northern hemisphere it doesn’t really affect that much. Well, in Belgium it does... we’re not really used to it, myself included. I was lucky enough to have a very persistent ear infection(s) (yup something i would never say in any other situation) so I was off work but still had to make it to the doctor’s office.
In those 4 miles I managed to get stuck on a hill, sliding off multiple times (nearly shitting myself multiple times as well) before a lifesaver friend came and pulled me up the hill with his car...
Needless to say I did not leave the house for two days not only for the sake of my beloved ears but for Julien’s patience as well.
Not much else to do than to make soup but the noodle kind!
Since we’re picking up our veggies at the local organic farm I’m much more aware of seasonal produce. So instead of copying my favourite korean and other asian recipes, I prefer to have our own seasonal twist on them.
* ok we still don’t grow sesame/nori herbs or chili’s but you get where I’m going :-)
** if you cannot find sugar loaf chicory, cabbage will do as well
Serves 2 + a leftover lunch :-)
- 7 cups of chicken ( vegetable stock - Vegan)
- 1 medium size carrot
- 1 leek with the greenest part cut off
- 3 large leafs of Sugarloaf chicory
- 1 tbsp of Sesame oil
- 1 clove of garlic
- 1 cup of Udon noodles
- 1 tbsp of Nori/roasted Sesame rice seasoning
- 1 spring onion
- 1/2 of red chili
Get your (chicken)stock up to a boil, in the meantime cut carrot, leek and chicory into julienne stripes. Add to boiling stock and leave to simmer for about 10 minutes, at 7 minutes add chopped garlic and Udon noodles.
Take off the heat and add sesame oil, serve in bowls and add chopped spring onion and chili.
Depending on how salty your stock or rice seasoning is you can still add some soy sauce.
There we go! Serve with some kimchi on the side (duh...) and chuck it into your last spoons of stock... heaven!