In praise of one pot cooking...
Oct. 3rd, 2007 07:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
khiemtranGet home from work, late, but bearing fish and soup ingredients. As fast as you can, put a large pot on the stove with a small amount of water. Throw in chopped Chinese cabbage and splash liberally with soy sauce. The cabbage will shrivel as it cooks, so it can stick way out of the water. Next add pieces of barramundi, a tin of baby corn, a tin of bamboo shoots, a tin of champignons, tin of shitake mushrooms [1], a chopped carrot,a large pack of silken firm tofu and one bundle of organic udon [2]. Add more water so it nearly covers the ingredients. Simmer a while, then add more soy sauce to taste [3]. You want it to be just salty enough that you'd be happy to drink two bowls of it without needing to drink anything else. Turn heat down. Cover. Leave to collect son as wife arrives home.
Twenty minutes later, get home to find house smelling of wonderful soup.
[1] Remember to add only the contents of the tins, not the tins themselves.
[2] Remember to untie the udon and scatter the sticks when adding.
[3] Note the lack of any other spice or seasoning. The flavour comes from the ingredients themselves.
Twenty minutes later, get home to find house smelling of wonderful soup.
[1] Remember to add only the contents of the tins, not the tins themselves.
[2] Remember to untie the udon and scatter the sticks when adding.
[3] Note the lack of any other spice or seasoning. The flavour comes from the ingredients themselves.
