Sweet potato noodle soup authentic Japanese way

The dish that made me feel so proud about myself. Sweet potato noodle soup prepared in authentic Japanese way, from the scratch. I really felt like a 5 ⭐️ chef 👩‍🍳 today . Such a comforting food for a gloomy cold day. Finally the art of assembling was so satisfying and then diving to the soup bowl 🍲 

I used chopsticks 🥢 to maintain the authentic Japanese way 🥰

Topped with fish filets pan roasted 🐟 

#sweetpotatonoodlessoup

The ingredient list would be a little overwhelming as everything is made from scratch, but these are worth to be stocked as these are base for most of any Asian cuisine. I prepared a veggie stock, some of my favourite veggies blanched and fish as topping.

So let’s start prepping the ingredients for our noodle soup. 

Noodles 

I used sweet potato noodles - 70 gms which when cooked would be around 3/4 to 1 cup

Water for boiling - 3 cups 

Veggies 

Cut the veggies julienned 

I used radish, onion, spring onion, celery, green bell peppers, spinach for greens, cooked button mushrooms
But you can go crazy with the options

Fish 

Basa fillet - 1 fillet cut into 6 piece (better to use soft fleshed ones)

Marinated with salt and pepper, lemon juice and paprika 

** Fish is the protein source in this dish and you can swap it with veggie options like tofu or firm cottage cheese or any other meat. Also soft boiled eggs are traditional protein source used for toppings in Asian cuisine.

Veggie broth 

I made a concentrated stock so that at the time of preparation liquid can be added appropriately 

Water - 4 cups

Charred onions and ginger -1 each

Veggies : Thai ginger, celery with leaves, spinach stem garlic, spring onions, carrots chopped fine, cilantro 

Sauces : soy sauce, fish sauce each a tbsp

Brown sugar - 1 tbsp 

Juice of one lemon 

Pepper powder as required

Salt as required 

Chilly oil dressing

Sesame oil - 1 tbsp 

Crushed red chilly- 1 tbsp

Sesame seeds 1 tsp

Peanuts - 1 tbsp 

Pickled jalapeños-2 tsp

Apple cider vinegar-1 tbsp 

Oyester sauce - 1 tbsp

Method 

Cook noodles in boiling water until soft, it just takes 5 mins. Keep it aside until serving 

Lightly oil the pan and roast the fish both sides. It takes only less time if you use soft dishes like Basa.

Cut all your veggies and blanch them in water. Take out from water and keep aside. Reserve the water for later use.

For the broth;

Roast onion and ginger until charred.

In a heavy bottomed pan pour water and all veggies for stock and bring it to boil. Add salt and pepper and cook for 10 mins or so. Now add sauces and brown sugar. Boil for another 2 mins. Keep aside.

For chilly oil, heat sesame oil. Add chilly flakes, sesame and peanuts once oil

is hot, removing pan from heat. You can even add chopped garlic.

In a bowl mix other ingredients for chilly oil dressing and add the chilly oil and give it a good mix.

Now it’s assembly time;

Add the blanched water to required veggie stock and bring to a boil. As i mentioned, my broth is a concentrated one and hence i diluted with more liquid. We need to make sure soup is piping hot when served!

Layer veggies first, then noodles. Then broth and finally top with fish and more spring onion and cilantro. Get the chopsticks ready now 😋