Ingredients
1 package Ichiban soup (Japanese instant ramen soup)
a small onion, or one bunch green onions, chopped
a small onion, or one bunch green onions, chopped
a few cloves garlic, finely chopped
1 small zucchini, diced
1 small zucchini, diced
¼ cup fresh cilantro, chopped
fresh ginger, grated
1 tsp curry powder
canola (or vegetable) oil
1 tsp curry powder
canola (or vegetable) oil
sesame oil
Maggi, to taste
Directions
1. Chop onion, garlic, zucchini and cilantro, with a really big knife. (Trust me, chicks dig it.)
2. Dissolve soup base in a measuring cup with 2 cups boiling water.
3. Fry the onion, garlic, ginger and zucchini in a combination of canola and sesame oil, on medium heat.
4. When it is golden, pour in soup broth.
5. Bring to a boil, then add noodles, curry powder, cilantro and Maggi.
6. Simmer for 2 minutes – Soup’s ready!
Comments
Post a Comment