Ready in twenty minutes (not including resting time) | Serves 2
Transport your senses on a culinary journey to the Orient with this gourmet Misoshiru. Creamy miso soup meets a harmony of flavors: intensely marinated egg yolk, mouth-watering crab pearls, and rice noodles for a satisfying texture. A hint of chili pepper makes it even more special.
Ingredients
- 1 package of misoshiru
- 100g rice noodles
- peanut oil to taste
- Cruschi Peppers (alternatively, dried chili powder)
- crab oil pearls for decoration
For the marinated eggs
- 2 egg yolks
- 50 ml soy sauce
- 30 ml of balsamic vinegar
- 30 ml of flavoured wine
- 2 tablespoons maple syrup
- 1 pinch of paprika
Timings
- To prepare the egg marinade: five minutes
- Egg resting time: 24-36 hours
- Miso and noodle preparation and assembly: 15 minutes
Preparation
Prepare the eggs 24-36 hours in advance. In a tall bowl, mix all the marinade ingredients well. Using a wide spoon or slotted spoon, gently lower the egg yolks into the marinade. Let it rest in the refrigerator for at least 24 hours, stirring carefully from time to time.
Once the time has passed, cook the noodles, drain them and season them with seed oil.
Prepare the misoshiru according to the directions on the package.
Fill two bowls with the soup, add the noodles, soaked kombu seaweed if desired, the egg yolks and finally garnish with the Cruschi and crab oil pearls.
By "Nordfoodovestest"
A graduate in Germanic philology, writer, and sommelier, I decided to launch the Nordfoodovestest.com project in 2015. My blog was born with the aim of featuring small, family-run producers, thus bringing together, in a single space, writing, the ancient languages of the North, literary cuisine, and small businesses around the world. In addition to managing the blog, I teach courses in food photography and food and wine criticism. I collaborate with several restaurants in Turin and Milan on photoshoots, event planning, and as a social media manager.
You can also find me on Instagram with the profile @nordfoodovestest .
