Fiery Prawn Noodle Soup Recipe
I’ve always hesitated to buy seafood in Gurgaon because, well no sea. But since I’m currently unemployed with no place to be and nothing else to do, I thought I’d buy some good looking seafood and cook some delicious things. Some big prawns and blue crab caught my fancy at the supermarket and I promptly picked them up. The prawns were plump and gorgeous, costing just about the same as they do back home. So did the blue crab. Anyway, with the prawns, I knew what I wanted to do. A spicy Thai style fiery noodle soup. That’s also because I spotted some fresh Thai red chillies.
Ginger Miso Ramen Bowl with Mushrooms
I’ve only had miso things at restaurants and I don’t even trust them to put a good amount of miso or even the real deal in there. So basically I never really knew what miso actually tasted like. But I went ahead and bought myself a jar from Amazon. After using it I can safely say that it’s the magic ingredient that can make soups and broths taste like nothing else. It’s a good thing. This miso ginger ramel bowl is essentially the product of some old stock cube, a couple of mushrooms, ginger and miso. All this bubbling away for just about 15 mins gave me a fragrant and delicious broth. Some ramen was cooked and put into it along with a boiled egg. Dinner was served.
One way to to use leftover chickpeas from when you made chole or hummus is to turn into a salad. Chickpeas are very filling and make for great salads without adding too many vegetables or even any meat to it. I usually toss the chickpeas in some salt and pepper and add some cucumber and tomatoes. This time I took it up a notch and popped them in my air fryer for a few minutes. They crisped up on the outside and were still soft on the inside. This added a great element of texture. Threw in some cherry tomatoes, capsicum and onions. Not just that, I roasted some cauliflower with turmeric and that was a great addition too.
It’s just a simple salad I put together in minutes (barring the 40 mins it took to roast the pumpkin in the oven). Pumpkin has never been a contender of favourite vegetable for me. I grew up picking the pieces out of sambar and curries while pulling my face. It still isn’t a favourite, but I learned how it can taste pretty good with other vegetables or in a luscious soup.
This salad is an inspired one. A colleague had a box of paneer and orange for lunch and it tasted so good I wanted to make some for myself. Of course, I added more stuff to it to turn it into a proper salad. For the dressing I mixed together orange juice, honey, mustard and salt. It’s a very light and refreshing salad, perfect for days when you feel bloated or have eaten badly the previous day. I put this salad together in 10 mins with the dressing and packed it for lunch to work.
I’m *trying* to eat better at work. Let me get at least one meal right, you guys. To avoid the lifeless, flavourless and useless office cafeteria food, I try and pack my own lunch. Salads, to be precise. I’ve made a lot salads before and ended up spending more time and effort than I needed to. Most time went into cooking the veggies separately and then the chicken. To ensure I ate cleaner, I stopped cooking the veggies. Chicken I still cook. I don’t want to die eating raw chicken, sorry.
You want to eat healthy while at work but how do you do it when the cafeteria lunch is less than appetizing? Order in, then. With a growing client base, salad and juice places are delivering super healthy lunches to offices. But spending 300 bucks (rupees, of course) upwards on salads everyday gives my wallet an acid reflux. Packing lunch to work sounds like a lot of work. Is it really a lot of work? I’ve started packing my own salad lunches to work and here’s how I keep it simple and stress free and inexpensive.
The temperature here in Gurgaon is low enough to make me want to crawl into my oven. That’s why soups are my favourite go-to meal in a bowl this winter. Since I make a meal of it, just broth soups don’t cut it. It has to have some body and full of flavour. So far my roasted beetroot and tomato soup and carrot and lemongrass soup have been hits. This soup though was inspired from Nigella Lawson’s after I saw a picture she posted on Instagram. I absolutely loved the bright yellow colour and wanted to cook something similar.
The last few days of December was spent with my husband and my families. First four at my parents’ in Bangalore and another four at his in Mumbai. I can’t even begin to tell you how much we ate and what all we ate. Maybe in another post I’ll elaborate. But once I was on the plane back to Gurgaon, I knew I ate to my heart and stomach’s content and that I had to go easy once I was home. I’m slowly cutting down on sugar and other carbs like wheat and rice. No more chocolates and carb heavy meals every day.
Got stock? Make soup.
In my previous post about mutton roast I mentioned how I saved the stock to use it in another dish. That’s how this soup came about. This soup can also double as a stew. With a very few ingredients, you can whip this up in under 15 minutes. No chopping, cutting or any big prep work needed here. But the stock is a must. If you don’t have chicken or meat stock, use a stock cube with water. Won’t match the real deal, but close enough.