Soupe à l’oignon gratinée

Soupe à l’oignon gratinée, otherwise known as French Onion Soup, is a real classic. It is one of those traditional dishes that feature strongly on menus in Parisian bistros and brasseries, as well as elsewhere in France. Personally, I always associate it with Paris in the colder months. What could be more warming and comforting than Continue reading

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Vegetable, prawn and soba noodle soup

This soup took about 10 minutes to prep, cook and serve.

It was made with thinly sliced mushrooms, some shredded cabbage, beansprouts, chopped spring onions, raw prawns, instant dashi stock powder, nori flakes, soy sauce, sesame oil and soba noodles, simply brought to the boil in a saucepan with hot water and simmered until the prawns were done and the noodles were soft.

You could add some thinly sliced cooked chicken, maybe some julienne of carrots or some shredded red chilli.

It is just a nice soothing soup.