Although I like to experiment in the kitchen, I keep in mind that all the ingredients in my recipes should be easily available. Because I would find it very annoying if I put something delicious online but you can’t find the products.
The Albert Heijn has now made it a lot easier for me by recently expanding their range with new special and surprising products. I regularly went to the Albert Heijn for the more specific things because they are often ahead of the trend. A number of special products that are new or have been known to the AH for a while that I am a fan of are: spicy hummus, Vita coco coconut water, Nature Crops quinoa and the Jonnie Boer herbs.
To give me a taste, as you may have already seen on Facebook, I received a nice AH package full of special products last week. I immediately started working with it and made a super tasty recipe with 3 products (to use them all in one recipe didn’t seem like a good idea to me).
The japanese soba noodles were very tasty, they had a full and nutty taste. Very different from ‘regular’ noodles, which often have a neutral taste. I have not often had samphire on my plate, but I was very surprised by the crunchy structure. Samphire also seems delicious in a salad or with a piece of fish, definitely a keeper! The seaweed tapenade was also quite new to me, it is something different than a tomato or olive tapenade, but definitely worth a try!
Let me introduce them to you:
- Soba noodles: Japanese super noodles made from buckwheat. Average cooking time is 4 minutes, then rinse with cold water. Delicious in an oriental noodle salad or in soup.
- Bio Today seaweed tapenade: organic tapenade made with 3 types of seaweed, mustard, walnut and soy sauce. Delicious on a toast, cracker or spread on a piece of fish.
- Samphire : crunchy, slightly salty vegetable from the sea that you can easily stir-fry or cook in a few minutes. Delicious in stir-fry dishes, with pasta or in a salad with shrimps, for example.
Recipe Japanese soup with soba noodles and samphire
180 gr Hakubaku soba noodles
1 liter vegetable
stock Splash of wok oil
2 (vegetable) stock cubes
2 tablespoons dark soy sauce
200 gr samphire
100 gr shiitake, sliced
1 tablespoon sesame seeds
3 spring onions, sliced in rings
Jar of seaweed tapenade
Toast or crackers to serve with
Bring a pan of water to the boil and add the soba noodles. Boil them for 4 minutes and then drain and rinse with cold water. Heat a little wok oil in the same or another pan and fry the shiitake for 1 minute. Add the stock and bring to a boil. Add the soy sauce and the spring onion rings to the stock and let it simmer for 5 minutes.
Meanwhile, heat a little wok oil in a frying pan and stir-fry the samphire for 3 to 4 minutes. Divide the soba noodles among 4 bowls and pour the soup with vegetables over them until the noodles are just covered. Spoon some samphire on top and sprinkle with sesame seeds. Serve the crackers with seaweed tapenade with the noodle soup.
Tip: also try fish stock and add some shrimp for a complete meal
Source: Leukerecepten by leukerecepten-nl.
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