Good Lifestyle

Sharp and spicy Asian soups with noodles are an excellent alternative to booster or sch). Especially in the cool autumn days. If you are from the category of those people who do not think their lives without "hot", you should certainly get acquainted with these exotic options.

Uzbek Lagman

Lagman rather resembles a paste with the addition of broth, meat and vegetables. The indispensable feature of this dish lies in the fact that all its components are prepared separately. Just before the feed itself it is worth combining in a deep peary.

The most common version of Lagmanas is beef. For its preparation you will need two liters of steep beef broth. Paul kilogram of beef pulp, pre-cut into large pieces and fried in a frying pan with vegetables and spices. In the classic version take onion, carrots, green radish, potatoes, sweet pepper and tomatoes. And finally noodles. Before serving, decorated with greens. Kinza or parsley will be used.

Japanese Udon

In Japan, there is a huge variety of options for cooking Udon. The most popular components of the soup are shrimps, tofu cheese, shiitake mushrooms, fish sticks and tempura.

We offer the easiest and most common option with chicken in breading. Prepare the chicken broth, better from the bones. Then cut the chicken fillet into small pieces. Observe them in flour, spices, plunge into a whipped egg and sprinkle with breadcrumbs. Fry meat in a frying pan until a golden crust. In the finished meat, add soy and oyster sauce, garlic plates and sharp peppers. Fill all the broth. Add the Udon's pre-boiled noodles to the soup. Finally, decorate the dish of sesame, lime and finely chopped green onions. Enjoy an amazing aroma and taste!

Japanese Ramen.

This hearty soup is incredibly popular in Japan. Instant's ramen is offered even special machines in shopping centers.

Try to cook at home chicken variation of the ram. As in the previous cases, you will need a pre-prepared brewing and fragrant broth. In the finished and leaky broth, add the gear sprouts of soybeans, the feathers of the green onion and a couple of tablespoons of the pasta paste. Boil Udon's paste. Spread it on deep plates with pieces of boiled meat. Then pour the broth. Before serving, decorate the ramen with green onions and halves of boiled eggs.

Vietnamese pho-bo

Unlike Ramen and Udon, for Fo-Bo Vietnamese use a thin rice noodle. Ideally, it will take ultra-thin steam pancakes chopped on strips. However, you can buy rice noodles in any supermarket. Vietnamese, mainly prepare Fo-Bo based on beef broth. To create a unique taste, spices add to it: cinnamon, badyan, cardamom, coriander and ginger. As well as rice vinegar, fish sauce, chili pepper and lime slices.

Korean Kuki.

Kuksi is a special kind of wheat noodle. The same name has the Korean National Soup based on it. Koreans consume it both in cold and hot. In the first case, the cooled soy milk is used. In the second - hot beef broth. We suggest you try the winter option.

Cut a thin straw fresh cucumber, onions and garlic. Marine 10 minutes of vegetables in a mixture of vinegar, sugar and salt. In the meantime, we boil the wheat noodles. We decompose vegetables on plates, boiled meat, ready noodles and fill with broth. Before serving, season with soy sauce and decorate sesame, half of the boiled egg, fresh tomato and cucumber.