Fried Basa with Fragrant Udon Noodle Soup
with Vietnamese-style sauce, mushrooms & cabbage- Gluten
- Tarwe
- Soja
- Vis
Udon noodles are Japan's thickest noodles. They can be eaten in many different ways: in soups, curries or, in the summer, cold with a dipping sauce!
Ingredients
½ piece
Carrot
65 g
Mushrooms
100 g
Sweetheart cabbage & broccoli
110 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
½ sachet(s)
Vietnamese-style sauce
(Contains: Tarwe, Soja)
½ piece
Onion
5 g
Ginger paste
1 piece
Basa fillet
(Contains: Vis)
1 piece
Garlic
Not included in your delivery
400 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
½ teaspoon
[Reduced salt] soy sauce
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion and quarter the mushrooms.
- Cut the carrot into crescents.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
- Heat the sunflower oil in a soup pot over medium-high heat.
- Fry the onion with the ginger paste for 2 - 3 minutes, then add the carrot and the vegetable mix.
- Stir-fry for 2 minutes, then add the stock and boil for 3 - 4 minutes.
- Add the noodles and the mushrooms and then boil for another 3 - 4 minutes.
- Pat the fish dry with kitchen paper.
- Crush or mince the garlic.
- Melt the butter in a frying pan over medium-high heat. Fry the fish with the garlic and the soy sauce for 2 - 3 minutes per side (see Tip).
- Season to taste with salt and pepper.
Health Tip: if you're watching your salt intake, skip the soy sauce.
- Stir the Vietnamese-style sauce into the soup. Taste and add some sambal as preferred, then season with salt and pepper if necessary.
- Serve the soup in bowls and top with the basa.
- Drizzle with extra soy sauce if preferred.
