Umami Noodle Bowl with Star Anise
Preparation
Heat the vegetable broth and add the ginger, garlic, soy sauce, coarse Japanese herbs, and star anise. Let the broth simmer gently and keep it warm. Taste the broth periodically; the Japanese herbs contain salt. Therefore, keep the base light in flavor. Strain the broth just before serving to create a clear broth.
Boil the eggs for 6 minutes. Rinse the eggs immediately with cold water and peel them. Halve the eggs for presentation.
Prepare the egg noodles according to the instructions. Heat the egg noodles and the tricolor medley and snap peas for 5 minutes in the combi-steamer at 120 °C with 20% steam.
Use a deep bowl. Twirl the egg noodles and place them together with the vegetables in the center for height and structure. Pour the vegetable broth around them, so that the different layers remain visible. Place the egg with the cut surface facing up on top and finish with Lupine Cress, Shiso Purple, and smoked sesame seeds for a fresh color contrast.
Ingredients
- 2 l groentebouillon
- 17 g gember
- 25 g knoflook
- 120 ml sojasaus
- 28 g Verstegen Japanse kruiden grof
- 2 stuks Verstegen Steranijs heel pure
- 5 eieren
- 600 g eiernoedels (600 g ongekookt = circa 1 kg gekookt)
- 500 g Bonduelle Minute tricolore melange
- 400 g Bonduelle Minute peultjes
- 1 bakje Lupine Cress
- 1 bakje Shiso Purple
- gerookte sesamzaad
