Noodle soup with musselsIngredients (1 person):
- 500 g mussels
- 75 ml white wine
- 1/2 bunch celery
- 2 tablespoon (wok) oil
- 1 onion, chopped
- 3 cm ginger root, grated
- 150 g (chestnut) mushrooms, in slices
- 750 ml fish bouillon
- 75 g peas (deep-freeze)
- 75 g egg Mie
- 1 tablespoon sesame seeds
- 2-3 tablespoon of soya sauce
- 2 sprigs of coriander, coarsely chopped
Preparing step by step:
- Check the mussels: throw away shells that are broken and shells that do not close after a firm tap. Pour the mussels, wine and celery into a large, high-sided pan. Add a generous amount of ground pepper. Boil the mussels covered for 6-8 minutes or until all of the shells are open. Remove the mussels from the shells. Sieve the mussel broth.
- Heat the oil in a wok. Fry the onion with the ginger. Cook the mushrooms with them for 2 minutes. Pour the bouillon into the wok and bring to the boil. Add the mussel broth and the peas.
- Boil the egg Mie in the bouillon for 4 minutes until it is cooked. After 2 minutes, pull the noodles loose with a fork. Simultaneously toast the sesame seed in a dry pan and shake onto a plate.
- Add the mussels to the noodle soup and add soya sauce to taste. Serve the soup in bowls and sprinkle with the sesame seed and coriander.Tip: Remnant mussels? Make noodle soup with them! Replace the mussel broth with extra bouillon or coconut milk.
Tip: White or black Black sesame seeds can be bought at ‘tokos’ (specialised shops). The black seeds have a slightly stronger taste than the light seeds that you find in every supermarket. Toast the seeds briefly in a dry frying pan until they are golden brown. That enhances the taste and makes the seeds even more aromatic.