Winter treats

Udon Noodle & Miso Broth

For the miso broth

Ingredients:

• 450 ml water
• 20 gm yellow or light miso paste
• 20 gm vegetable broth powder
• 15 gm light soy sauce
• 10 gm Japanese vinegar
• 5 gm ginger
• 6 gm spring onion
• 1 gm nori sheet
• Salt to taste

Method:

• Place water in a medium saucepan and bring to a low simmer.
• Add a nori sheet and simmer for five to seven minutes.
• In the meantime, take miso paste in a small bowl. Add a little hot water and whisk until smooth.
• Add this to the soup and stir. This will ensure it doesn’t clump.
• Add the remaining ingredients to the pot and simmer for another eight to 10 minutes. Taste and add more miso if needed. Add salt as desired.

Ingredients:

• 300 ml miso broth
• 25 gm homemade udon noodles
• 12 gm shiitake mushroom
• 12 gm silken tofu
• 6 gm spring onion

Method:

• In a large pot, bring the miso broth to boil over medium-high heat.
• Reduce the heat and add the boiled sliced shiitake mushroom and some of the chopped spring onion.
• Cook for about 10 mins, until the mushrooms and scallions soften.
• Add the silken tofu strips and cook, stirring occasionally, for another 5 minutes to heat thoroughly.
• Taste the broth to determine if it needs seasoning. Adjust by adding salt or soy sauce to taste.
• Once done, cool the soup. Place the boiled udon noodles and ladle the miso broth with tofu and shiitake into the soup tubs.
• Garnish with sprinkled sping onion on top.

Recipe credit: Swasti Aggarwal, Food Strategist, Foodhall

KUNDA DAHI BHINDI

Ingredients:

• 300 gm sour curd
• 10 gm gram flour
• 200 ml water
• 2 gm turmeric powder
• 4 gm yellow chilli powder
• 2 gm coriander powder
• 3 gm chat masala
• 2 gm red chilli powder
• 3 ml lemon juice
• 30 gm sliced onions
• 30 gm sliced tomato
• 2 nos fresh coriander leaf
• Salt to taste
• 10 gm starch powder
• 100 gm lady finger

Method:

• Combine the curd, gram flour and water. Whisk well till smooth. Add the rest of the Indian spices and mix again.
• Add this spiced curd mixture to a pan, on medium high flame, and bring the kadhi to a boil. Keep stirring often so that it does not stick to the pan. The kadhi will be ready in 10-12 minutes.
• Slit ladies finger lengthwise and spread them on a flat dish. Sprinkle gram flour, starch powder, red chilli powder and lemon juice mix well.
• Heat oil in a pan and deep-fry the ladies finger till they turn golden brown and crisp from all the sides.
• Serve the crispy ladies’ finger on a bed of creamy, spicy kadhi. Garnish with a slice of onion, tomato and fresh coriander leaves.

Courtesy: Made in Punjab