I LOVE all types of noodles! Rice Noodles! Egg Noodles! Wheat Noodles! Glass Noodles! Doughy Noodles! You name it and I will eat it! Especially NOODLES IN SOUP!! ❤ Light broth, rich broth or even spicy broth, it doesn’t matter! I love them all!
I can eat noodles all day long! Even on a hot summer day, chances are that I’ll be slurping up a hot bowl of noodles somewhere! I guess that makes me a NOODLE HEAD! 😁
One of the most hotly contested and debated topic among noodle heads like myself is where did noodle come from? The Chinese, the Italians, and the Arabs all claim that they were the ones who invented noodles. Many food scholars and scientists have tried to substantiate these claims, but were unsuccessful due to a lack of concrete evidence, but we will explore this topic in another post, so stay tuned.
That being said, one thing that we do know for sure is that noodles have been around for an astonishingly long period of time. In 2005, according to National Geographic, a 4000-year-old bowl of noodles was unearthed in Lajia, China! Regardless of where they originated from, whoever who invented noodles is a genius. Who would have thought that by combining a starch and water you can form such a magnificent product! Noodles are extremely versatile and they come in all sorts of shapes and sizes. They can be served hot or cold, stuffed or unstuffed, coated in sauce or submerged in broth. The possibilities are endless and are only limited to your imagination.
What is the secret behind phenomenal noodles in soup? I’ll tell you. It’s all about the BROTH. A lousy broth will make a lousy noodle dish even if you have the best noodles and toppings because broth is the cornerstone to any good noodle soup recipe. Everything else is secondary. Broth can literally make or break a dish.
I would like to share with you a delicate, yet simple recipe that I came across during my trip to Japan. Don’t be fooled by its simplicity: the combination of dashi, mirin, soy sauce and sugar forms a delightfully light broth, while the sea bream provides a subtle taste of the sea. This is the perfect dish after a long day at work or school.
Tips: Any white fish can be used in place of Sea Bream. To achieve maximum flavour and freshness, please be sure to use only fresh seasonal fish. To check for the fish’s freshness, first smell it. If it reeks, don’t buy it; it should smell like the sea. Finally, use your fingers to create an indent on the fish. If the indent springs back to its natural shape, then you know the fish is fresh, otherwise select another one.
Ingredients
- 4 bundles Somen or Soba Noodles
- 4 portions 4 oz Sea Bream fillets or any white fish (about 1-1.5cm thickness)
- 6 cups (1.5L) Dashi
- 2 tsp. (10g) Sugar
- 1/2 cup (125ml) Soy Sauce
- 1/2 cup (125ml) Mirin
- 1 tbsp. (15g) Ginger (grated)
- 2 Green Onion (sliced)
- 1 tsp. (5ml) Sesame Oil (Optional)
Directions
- In a pot of boiling water, cook the noodles according to the recommended time less a minute. (see note below)
- Strain noodles and portion them into individual bowls and set aside.
- In another pot, add in dashi, sugar, soy sauce and mirin together and bring to a boil.
- Once boiled, reduce to medium-low heat and add in fish.
- Poach fish for about 5-7 minutes or until cooked.
- Remove fish and arrange them in noodle bowls.
- Bring broth back to a boil and ladle hot broth into noodle bowls.
- Garnish each bowl with ginger and green onion and finish with a drizzle of sesame oil.
Note: I cook all my noodles a minute less then the recommended time, so that the noodles will still be al dente or firm to the bite.
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