Простой суп рамен со свининой

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Простой суп рамен со свининой

Этот замечательный суп готовится необычайно быстро. Такой экспресс-рецепт первого блюда мне кажется, понравится всем. Просто, красиво, очень вкусно, сытно и очень легко для организма.
Главное в этом рецепту – подготовить все компоненты, чтобы без промедления выполнить все операции по обжариванию и закладке.
Мне очень нравится готовить азиатские супы. Во-первых, они готовятся очень быстро, без длительной варки. Овощи получаются хрустящими и сохраняют все свои полезные свойства. Мясо часто готовится отдельно и получается замчательно нежным, сочным и вкусным. Во-вторых, можно как угодно сочетать компонеты и добавлять любимые. Например, в этот суп можно добавить проростки бобовых или морковь  – они придадут супу свежесть и сочность. Уместна будет и капуста (китайская или бок чой). В-третьих, супы сытные, но не тяжелые, приятно острые и согревающие.  На мой взгляд, они замечательно подходят в холодный сезон, когда нужно согреться насыщенным блюдом, но не приобрести при этом лишние сантиметры на талии.
При случае приготовьте суп по этому рецепту – это очень просто, вкусно и оригинально.  Нам очень понравилось.

– 450 гр свиной вырезки
– соль
– молотый перец
– 2 ст.л. кунжутного масла
– 6 измельченных зубчиков чеснока
– 4 см имбирь очистить и натереть на мелкой терке
– 2 ст.л. соевого соуса
– 4 ст.л. рисового уксуса
– 1,2 л. куриного бульона
– 4 яйца
– 4 пучка яичной лапши
– соус шрирача (чили)
Нарезанный зеленый лук
– черный кунжут
– кинза
– красный нарезанный чили

разогреть духовку до 200С. Посолить и поперчить вырезку, завернуть в  фольгу, положить на противень  и запекать 25 – 30 минут. Переложить на разделочную  доску и дать остыть 10 минут в фольге.
В кастрюле разогреть кунжутное масло на среднем огне, обжарить чеснок и имбирь примерно 2 – 3 минуты, влить соевый соус и рисовый уксус и проварить пару минут. Влить бульон, довести до кипения и варить пять минут.
В бульон положить лапшу и варить 3 – 4 минуты,  добавить соус шрирача по вкусу.
Отварить яйца до состояния всмятку. Залить холодной водой, потом очистить и разрезать на 4 части.
Отварить лапшу по инструкции, промыть под холодной проточной водой.
Разлить бульон по мискам, положить лапшу и ломтики вырезки, яйца и посыпать нарезанным луком, кунжутом, и кинзой и перцем чили.
Приятного аппетита! Живите со вкусом!

Источник: marinadom.ru

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