I think I’m allergic to Germany! Just kid-ding. But I do have a terrible cold. It’s probably from going in and out of those really cold houses during our house hunting forays. Boy howdy, you wouldn’t believe some of the kitchens! Big, beautiful homes with marble everywhere, landscaped gardens, roller skating rink bathrooms, saunas and tiny, dark, dank kitchens. You can bet that no one ever went into those kitchens but the maid.
Mad Dog made chili for his cold, and good looking chili it is http://maddogtvdinners.wordpress.com/. But I decided to go for a noodle fix, as I had all those great ingredients I bought at Boehm’s.
I also received my traveling knives that had been stuck in the U.S. for about a year. They are not as good as my “real” knives but they are not bad.
I made the stock for the noodles in a “can’t be bothered” manner. I had bought some chicken bouillon granules from this Megastore called Kaufland (more about that later). Apparently, the word for chicken is Huhner. See the chicken on the jar?
However, the toppings were fresh and of good quality and I doctored up the bouillon quite a bit.
Shrimp Soba Noodles
1 bunch scallions, white and green separated, thinly sliced
1 inch fresh ginger, thinly sliced
1 stalk citronelle, cut into four pieces
1 vicious red pepper, seeded and sliced
3 cloves fresh garlic, slivered
2 tbsp sesame oil
2 quarts chicken stock
2 tbsp tamari soy sauce
3 bunches of dried soba noodles
1/2 napa cabbage, sliced and blanched
1/2 lb snow peas, blanched
1/2 lb shrimp, cooked
3 hard boiled eggs, halved
Saute the scallion whites, ginger, citronelle, pepper and garlic in the oil until fragrant. Pour in the stock and soy sauce, bring to a boil and simmer for about 15 minutes. Bring the stock back up to a boil, add the noodles and simmer for 4 minutes.
Divide the noodles between 3 bowls. Top with the cabbage, peas, shrimp and eggs. Ladle the hot broth over all and sprinkle with green scallion slices.