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Write a blog post with some recipes for cooking with Higashimaru soy sauce “udon soup” adapted to Spanish eating habits.
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title: Spanish-style udon soup recipe: Enjoy the arrangement with Higashimaru soy sauce
Intro:
¡ Hola a todos! Let’s enjoy the taste of Spain with the flavorful udon soup of Higashimaru soy sauce. Let’s make it together!
Recipe 1: Paella Udon
Ingredients:
200g udon
200g chicken (remove skin and dice)
100g shrimp (shelled)
1/2 red bell pepper (seeds and stems removed and finely chopped)
1/2 yellow bell pepper (seeds and stems removed and finely chopped)
1/2 onion (finely chopped)
2 cups chicken stock
1/4 cup chilli soy sauce
1 cup tomato sauce
olive oil
salt and black pepper
paprika
Instructions:
Boil the udon according to the instructions on the packet, rinse with water and drain.
Heat the olive oil in a frying pan and fry the chicken. When the chicken is cooked, remove it.
Add the onions and peppers to the same skillet and sauté until translucent.
Add chicken stock and Higashimaru soy sauce and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes.
Add tomato sauce and mix well. Add more chicken and shrimp and simmer for another 5 minutes.
Place the boiled udon noodles in a bowl and pour the paella-style udon soup over them.
Season with salt, black pepper and paprika, and garnish with lemon if desired.
Recipe 2: Gazpacho Style Udon Soup
Ingredients:
200g udon
4 tomatoes (peeled, seeded and roughly chopped)
1/2 cucumber (peeled, seeded and roughly chopped)
1/4 red bell pepper (seeds and stems removed)
1/4 green bell pepper (seeds and stems removed and finely chopped)
1/2 onion (minced)
2 cups vegetable broth
1/4 cup higashimaru soy sauce 2
cloves garlic (minced)
olives Oil
Salt and Pepper
Basil Leaf
Instructions:
Boil the udon according to the instructions on the packet, rinse with water and drain.
Place tomatoes, cucumbers, red and green bell peppers in a food processor and blend until a smooth paste forms.
Heat the olive oil in a frying pan and fry the onions and garlic. When the onions become transparent, add the vegetable paste and mix well.
Add vegetable soup and Higashimaru soy sauce and bring to a boil. Once boiling, reduce heat and simmer for 5 minutes.
Place the boiled udon noodles in a bowl and pour gazpacho-style udon soup over them.
Season with salt and pepper and top with basil leaves to finish.
Recipe 3: Paella Udon
Ingredients:
200g udon
100g chicken thigh (skin removed and diced)
100g squid (sliced into rings)
100g scallops (sliced)
1/2 onion (minced)
1/2 red bell pepper (seeded
1/2 yellow bell pepper (seeds and stems removed and finely chopped) 2
cups chicken broth
1/4 cup castor bean soy sauce
1 cup tomato sauce
olive oil
salt and black pepper
Paprika
Instructions :
Boil the udon according to the instructions on the packet, rinse with water and drain.
Heat the olive oil in a frying pan and fry the chicken thighs. When the chicken is cooked, remove it.
Add the onions and peppers to the same skillet and sauté until translucent.
Add chicken stock and Higashimaru soy sauce and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes.
Add tomato sauce and mix well. Add more chicken, calamari and scallops and simmer for another 5 minutes.
Place the boiled udon in a bowl and pour the paella-style udon soup over it.
Season with salt, black pepper and paprika, and garnish with parsley if desired.
We introduced a recipe for udon soup made with Higashimaru soy sauce that matches Spanish eating habits. Try these twisted recipes and enjoy the unique flavors and tastes. Buen provecho!