ZNOODLE UPPA, SHRIMPS AND EGGS
Ingredients x 4:
500 g fresh prawns
1 spring onion
1 potato
1 carrot
1 courgette
1 sprig of coriander or parsley
3 slices of fresh ginger root
2 tablespoons of soy sauce
4 boiled eggs
200 g already boiled noodles (preferably udon, you can find them in ethnic emporiums)
salt
Noodle, shrimp and egg soup (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
Method
Prepare the shrimp brothPreparation: wash the prawns and open them by separating the heads and shells, which you keep aside, and eliminating the black thread. Peel the vegetables and slice them finely. In a saucepan, bring 1.5 liters of salted water to the boil; add the prawn scraps, the ginger and cook over low heat for 15 minutes and, when cooked, add the soy sauce.
Pass the broth through a sievedirectly into a saucepan and bring it to the boil. Add the vegetables, cover and cook for 20 minutes over low heat. A few minutes before turning off the heat, add the noodles, prawns and coriander leaves. Lastly, when the soup is already in the bowls, arrange the hard-boiled eggs in wedges.
The decorative idea
There is no trace of miso or mirin in this recipe, which is made decidedly more “Western”. As the set up of essential design in shades of green and brass, which includes magnificent cutlery (burnished).
ON THE TABLE DEDAR fabric, PROMEMORIA cup, SAMBONET cutlery, WFTB pitcher, COIN CASA napkin, SERGIO COLANTUONI (@sertuoni) underplate and coasters.
iO Woman © REPRODUCTION RESERVED