![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
spsnWell, I was too curious on how that tomato tsukemen set tasted like, so I conducted my own experiment XD
Expectation:
Reality:
Off course, reality has its limitation. But I find this dish to be versatile and you can play a lot with it as you can see that reality is a lot different than TV LOL. The supermarket nearby my house doesn't sell rocket leaves so I changed it to butter lettuce. There's no fresh ramen noodle as well, so I changed it to Korean udon instant noodle (this is the thickest instant noodle that you can have the mochi mochi texture, but off course fresh ramen noodle is still the best). Shrimps was off limit to my grocery because of its ridiculous price tag and there's no way I'll buy the whole zucchini just to cut a small piece and grill so that it looks pretty on the plate (yeah, I'm practical and reality is harsh LOL), and I'm too lazy to make the soy sauce tamago thingy (not hard, but plain lazy) XD.
I changed the way to cook the chicken as well, still pan grilled, but I added on salt and pepper (use those sea salt, it's delicious).
Ingredients:
The soup:
400ml chicken stock
9 pc medium sized tomatoes, cut halved
Grated Parmesan cheese
Seasoning: tomato sauce, tabasco, salt (you can opt to use tomato paste, but I find ketchup is tastier ;))
Salad:
Medium sized tomatoes, cut small cubes
Mozzarella cheese, cut small cubes
You fave greenies (I think you should try Rocket leaves, I'd prefer rocket)
Dressing: olive oil, balsamic vinegar
Chicken:
Chicken breast
Seasoning: salt, pepper
Fresh ramen noodle (I think you can change it with pasta, but pasta won't give you that mochi mochi texture)
How to:
1. Boil chicken stock and tomatoes
2. Once tomatoes are soft, take out the skins (tomato sauce usually use the skinned tomato, but skinning raw tomatoes are chores, so the easy way out is just take the skin later XD)
3. Mash the tomatoes until smooth (I use hand blender, this gadget is a God sent!), add on the seasonings, taste, bring to boil one more time and set aside
4. On a bowl, toss around all the salad ingredients and the dressing (very lightly because you're going to put in that salad into the tomato soup when you eat them), set aside
5. Season the chicken breast top and bottom, and pan grilled it on low fire until well done.
6. Boil the noodle, strain and pan fried it lightly until it looked slightly stiff (I don't use oil because instant noodle is oily to begin with, but you may need to add bit more water when you're pan frying this, you don't need all this when you're using the fresh ramen noodles)
7. Assemble: Well, see the pic, self explanatory XD
Kimutaku's inner thought: So? Dou? Oishii?
Taste? It's different, new to me. I eat it when the tomato soup is still hot, but thought of trying it with cold tomato soup. I'd think the experience will be different. The tomatoes in the salad taste sweeter when you put inside the tomato soup. Personally I like it.
Expectation:
Reality:
Off course, reality has its limitation. But I find this dish to be versatile and you can play a lot with it as you can see that reality is a lot different than TV LOL. The supermarket nearby my house doesn't sell rocket leaves so I changed it to butter lettuce. There's no fresh ramen noodle as well, so I changed it to Korean udon instant noodle (this is the thickest instant noodle that you can have the mochi mochi texture, but off course fresh ramen noodle is still the best). Shrimps was off limit to my grocery because of its ridiculous price tag and there's no way I'll buy the whole zucchini just to cut a small piece and grill so that it looks pretty on the plate (yeah, I'm practical and reality is harsh LOL), and I'm too lazy to make the soy sauce tamago thingy (not hard, but plain lazy) XD.
I changed the way to cook the chicken as well, still pan grilled, but I added on salt and pepper (use those sea salt, it's delicious).
Ingredients:
The soup:
400ml chicken stock
9 pc medium sized tomatoes, cut halved
Grated Parmesan cheese
Seasoning: tomato sauce, tabasco, salt (you can opt to use tomato paste, but I find ketchup is tastier ;))
Salad:
Medium sized tomatoes, cut small cubes
Mozzarella cheese, cut small cubes
You fave greenies (I think you should try Rocket leaves, I'd prefer rocket)
Dressing: olive oil, balsamic vinegar
Chicken:
Chicken breast
Seasoning: salt, pepper
Fresh ramen noodle (I think you can change it with pasta, but pasta won't give you that mochi mochi texture)
How to:
1. Boil chicken stock and tomatoes
2. Once tomatoes are soft, take out the skins (tomato sauce usually use the skinned tomato, but skinning raw tomatoes are chores, so the easy way out is just take the skin later XD)
3. Mash the tomatoes until smooth (I use hand blender, this gadget is a God sent!), add on the seasonings, taste, bring to boil one more time and set aside
4. On a bowl, toss around all the salad ingredients and the dressing (very lightly because you're going to put in that salad into the tomato soup when you eat them), set aside
5. Season the chicken breast top and bottom, and pan grilled it on low fire until well done.
6. Boil the noodle, strain and pan fried it lightly until it looked slightly stiff (I don't use oil because instant noodle is oily to begin with, but you may need to add bit more water when you're pan frying this, you don't need all this when you're using the fresh ramen noodles)
7. Assemble: Well, see the pic, self explanatory XD
Kimutaku's inner thought: So? Dou? Oishii?
Taste? It's different, new to me. I eat it when the tomato soup is still hot, but thought of trying it with cold tomato soup. I'd think the experience will be different. The tomatoes in the salad taste sweeter when you put inside the tomato soup. Personally I like it.
