The other day, I made water dashi soup with kelp and tomato.
Article of water dashi soup with kelp and tomato
Today I would like to try making pasta with this water dashi soup.
By the way, "water dashi soup with kelp and tomato" which we made the other day became like this.
Both the kelp and the tomato melts out and its body has become loose, but the dashi soup itself is almost transparent.
It feels elegant to the eye.
Well, today is pasta using this dashi soup , but the ingredients are like this.
Ingredients (for two people)
Frozen oyster ... 8 pieces
Turnip ... two
Tomatoes ... 1 piece
Chinese chives ... 4-5 bunches
Garlic ... 4-5 pieces
Hot pepper ... 2 pieces
Pasta noodles ... 2 servings
Salt ... Appropriate amount
Pepper ... appropriate amount
Soy Sauce ... Appropriate amount
Olive oil ... appropriate amount
Water dashi soup with kelp and tomato ... 1 cup
1. Cut the ingredients
Cut the tomato into roughly 3 cm square.
Cut it in a semicircular shape.
Cut the chives into a length of about 2 to 3 cm.
I crushed garlic and peeled it.
Break off peppers and remove the seeds inside.
Freeze it on water and thaw it.
2. Fry the ingredients while boiling pasta noodles
Boil pasta noodles with boiled water containing a little salt.
Put olive oil in a frying pan, add garlic and hot pepper and add a scent.
Put oysters and tomatoes in it, stir - fry and put "water dashi soup with kelp and tomato" in it.
After that, stir-fry the turnip quickly.
Put a little bit of soy sauce and make it hidden taste.
3. Put pasta and fry it and it is completed.
Put boiled pasta noodles in a frying pan, add chives there and stir fry with high heat.
Combine the taste with pepper and finish when the soup in the frying pan emulsifies.
This time is the first dish using "water dashi soup with kelp and tomato".
I tried making it based on the estimate that it probably will fit pasta. And this is suitable.
There is feeling that umami of glutamic acid of kelp and tomato is left in pasta neatly.
As this time's main ingredient was an oyster, perhaps it should combine the umami ingredients found in the oysters, which is synergistic.
Pasta using dashi soup is introduced in this blog several times, and it is recommended because it is very compatible.
