One time, we asked -"why spoil the natural light-tasting homemade broth?" Well, of course, if the soup broth was made from homemade stock, avoid the other sauces if possible.
Do you find adding chili sauce to soups a strange act?
Then I found myself making the same mistake when I squirt Lingham's
chili sauce to this quickie Udon noodle soup, made from homemade chicken stock (or I would sometimes call "bone broth"!).However, as the chicken stock quantity was little (the soup broth was also reconstituted with some water with ratio of chicken stock: water being 1:1), it so justified for...chili sauce!
No. I just wanted spice on that cold day.
Sharing with Hearth and Soul.
Tag: udon noodle soup, spicy noodle soup
An Escape to Food on Facebook
No comments:
Post a Comment