Somen Salad
1 cube: onion bouillon, garlic bouillon
2 cubes: chicken bouillon
.25 teaspoon wasabi powder
3 cups water
Bring to a boil. Add:
3.5 ounces somen (any colour; I used green and pink)
Boil for 2-3 minutes, then drain. Put the somen in a bowl and add to it while it's still hot:
salt and white pepper to taste
2 tablespoons sesame oil
1-2 tablespoons rice vinegar
Cool to room temperature, then add:
3 ounces trimmed and thinly sliced button mushrooms
1 celery stalk, sliced paper thin
1 ounce trimmed and peeled carrot, sliced thin on a bias
1 ounce onion, sliced paper thin (slices cut into quarters. I wish I'd saved the scallion instead)
1 teaspoon lemon juice
Mix well, chill, eat.
2 cubes: chicken bouillon
.25 teaspoon wasabi powder
3 cups water
Bring to a boil. Add:
3.5 ounces somen (any colour; I used green and pink)
Boil for 2-3 minutes, then drain. Put the somen in a bowl and add to it while it's still hot:
salt and white pepper to taste
2 tablespoons sesame oil
1-2 tablespoons rice vinegar
Cool to room temperature, then add:
3 ounces trimmed and thinly sliced button mushrooms
1 celery stalk, sliced paper thin
1 ounce trimmed and peeled carrot, sliced thin on a bias
1 ounce onion, sliced paper thin (slices cut into quarters. I wish I'd saved the scallion instead)
1 teaspoon lemon juice
Mix well, chill, eat.
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