When I first came in Netherlands for studies, I was impressed with the stores selling various types of cheese. There was a time that every week I was trying a new type of cheese. Well now I’m going through the chili pepper phase. Coming back from my last trip, I went upstairs to my neighbor to pick up my plants which he was watching for me (actually watering them with a ‘schedule’ – lovely Dutch people and their schedules!). There was a book lying in his table for all the different chili peppers that exist in Mexican cuisine. I borrowed it and that’s how I met yellow Habanero and after some internet searching the Scoville scale. Interesting!
- 250gr. fresh mushrooms of different kinds (cut in thick slices)
- 80gr. green asparagus
- 3 spring onions
- 2 garlic cloves
- 2tbsp. minced parsley
- 4 thin slices of yellow Habanero pepper
- 100gr. ramen noodles
- 20gr. white or red wine
- 40gr. olive oil
- warm water or vegetable broth
- Warm up the olive oil in a pot in medium temperature and add the mushrooms, onions, garlic, chili pepper and parsley for 2′-3′.
- Add the salt and the wine.
- Continue with the warm water (or vegetable broth) and add as much as needed in order to cover the mushrooms. Cover the pot and cook in low temperature for 20′.
- After that, add the noodles and boil them for as long as it is suggested in their pack (normally for about 4′-5′).
- 3′ before you turn off the stove, add the asparagus. They need really just a few minutes until they are done.
You can make this recipe even more ‘Japanese’ by adding a hard boiled egg cut in half in your soup. If you’re not an egg fan, you can enjoy the soup with some garlic bread!