Curry Cream Soup with Malony

Curry Cream Soup with Malony
Curry Cream Soup with Malony2020-11-19T05:37:15+00:00

 

Curry Cream Soup with Malony

This soup is perfect for cold winter nights! Made with Malony gluten-free noodles, fresh oysters, and Komatsuna.
Cook Time 30 mins
Course Soup

Ingredients
  

Material : For 2

  • 50 g Malony Noodles
  • 10 Oysters
  • Some Flour
  • 1/2 Onion
  • 1/2 bunch Komatsuna mustard spinach
  • 1 tbsp Butter
  • 1 tbsp Flour
  • 2 tbsp Curry powder
  • 1 Liter White wine
  • 2 cups Milk
  • 2 Chicken bouillon cubes
  • 1 Some Salt
  • Some Pepper

Instructions
 

  • Boil Malony for 3 minutes. Rinse with water and drain.
  • Place the oyster, corn starch and salt (1 small spoon) in a bowl and gently mix.
  • Gently mix with fresh water to remove the oyster dirt and slime.
  • Wash three times. Dry the oysters with a paper towel.
  • Sprinkle flour over.
  • Sliced onions. Separate Komatsuna's leaves and stems and cut into a length of 5 cm each.
  • Brown both sides of (3) in a frying pan heated with butter. Then take it out.
  • Fry the onion (4) in the same frying pan until it becomes translucent.
  • Add the stem of Komatsuna (4) and stir-fry a little longer.
  • Put A in (6) and stir-fry. Place the oysters (5) and add white wine to aroma.
  • Add milk little by little while mixing.
  • When (7) is boiled, add the leaves of Komatsuna and consomme (4).
  • Simmer over low heat for 2 minutes. Add (1) and cook for 2 more minutes.
  • Season with salt and pepper. Serve in a bowl.
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