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Cooking class: Japanese noodle soup for beginners

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The cooking class Japanese noodle soup for beginners is for people who would like to learn how to make the Japanese noodle soup such as ramen soup.

A noodle soup is not a noodle soup in Japan it is the Japanese’s favorite fast food, which is healthy and stuffed with vitamins and minerals.

In this course, you will learn how to make dashi from scratch, just like Japanese chefs in Tokyo.
When you attend the course, you learn step by step, to use Japanese ingredients that give the unique flavors and aromas that know Japanese ramen soup.

Ramen

You learn how to make healthy and tasty noodle soups which is very popular on a busy day.
You larn how to make Japanese stock by using traditional Japanese raw materials.
You learn how to know the difference between different kind of noodle used in noodle soup.
You work with different Japanese cooking techniques and, cut different vegetables, meats and soy products.
You learn to make 2 tasty and healthy noodle soups that are made from scratch with classical raw materials.

NOTE: This year Noodle soup course is only planned on 4 September 2021 and 13 November 2021.

Read more about the cooking class Japanese noodle soup for beginners

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

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That is why the most popular Japanese fast food is healthy!

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Noodle soup
Yes, it is true. The most popular fast food in Japan is very healthy. It is a dish that suits the busy everyday life which consists of long working days, family and free time.

On their way home from work, the Japanese like to visits one of the many Japanese noodle soup bars, which are located in almost every street.
A Japanese noodle soup that does not take many minutes to eat embraces the entire food pyramid. The soup base is made from scratch and noodles, meat and vegetables are then added. There is not just one noodle soup on the menu, most noodle soup bars specialize in making several different soups.

Often it will be recipes that have been passed down for generations. Other eateries have chosen to develop their own recipes. What characterizes a classic Japanese noodle soup is that local vegetables are used.

On the Japanese noodle soup course for beginners, you learn step by step how to make 2 very different tasty Japanese noodle soups from scratch.

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Japanese noodle soup for cold and rainy days!

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Noodle soup
Lately it has been raining a lot in Denmark. The temperature has dropped above minus degrees and instead of snow we get lots of rain. The weather is most reminiscent of autumn weather.

Winter and spring months are perfect for warm, satisfying soups and boost the body with healthy vitamins and minerals.
One of the countries that specialized in filling soups that fit into a busy everyday life is Japan. Most people have heard of the classic ramen soup, which warms right up to the bones and gray everyday life.

Ramen soup is not the only soup that the Japanese enjoy all year round. There are several different types of noodle soups. Soups made with different types of stock, noodles and vegetables.
In Japan, you will not find restaurants that make the same noodle soup. There are many eateries that have developed their own soups from scratch, while others make soups that have been passed down from generation to generation.

On the noodle soup course for beginners, you learn step by step how to make 2 very different Japanese noodle soups from scratch. Soups that taste exactly the same as they are served in restaurants in Japan and not in Denmark.

Read more about Noodle soup course for beginners

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

What kind of stock is used for noodle soups in Japan?

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Sushi chef & sake sommerlier Zoë Escher
In Japan, many different kinds of stock are used for noodle soups.
The most popular are fish, pork and chicken. In Tokyo, restaurants and dinning places often make stock from scratch. Some stock takes many hours to make as Japanese ingredients are added at different stages in the preparation of the stock. The Japanese ingredients add to the stock gives the unique taste and aromas that characterize Japanese soups in Japan.

They are a little different what the Japanese families do.
Not all families have time for a busy day to make a stock. In Tokyo, supermarkets sell different types of stock. Some funds need to be dissolved in boiling water, while others are available by the glass.

Just like in Denmark, stocks can be bought in powder form or, as ready-made in a supermarket, but it can never replace a stock that is made from scratch. A stock made from scratch has a completely different taste and aromas that are not available in the powder version.

In the Noodle Soup course for beginners, you will learn how to make classic Japanese dashi stock, which forms the entire stock of Japanese cuisine a stock that is made in the same way as in the restaurants in Tokyo.

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

What are bonito flakes?

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More and more people have become aware of bonito flakes.

In 2004, I first encountered bonito flakes in Tokyo.
At that time, in Tokyo I was practising the martial art kendo. After evening training, I was invited to the home of my teacher and his family, where we ate dishes from the classic Japanese cuisine. There I noticed the thin flakes with a smoky fish flavor, which was used as a kind of topping on the dishes.

In 2006 when I was trained as a sushi chef abroad, I got to know bonito flakes very well. I found out that the fish Bonito is related to tuna. It is a fish that is filleted, smoked and dried for a long period of time. The dried bonito is than shaved into thin flakes.

Bonito flakes are a solid ingredient in Japanese cuisine, which is used in many different ways. The fish bonito together with other Japanese ingredients form the foundation of Japanese cuisine.

In the Noodle Soup course for beginners, you learn, among other things how bonito flakes are used in Japanese soups in Tokyo.

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Are classic Japanese dishes low in fat?

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Noodle soup
Classic Japanese dishes are very healthy.
The Japanese population is the oldest in the world. This is not a coincidence there is of course a reason for it.

Japanese cuisine differs from other cuisines. Japanese cuisine is put together in such a way that it either detoxifies the body or nourishes the body.
In Japanese cuisine, there is no “fast food” such as. pizza or Sharwarma, as we know it in Europe and in the rest of the world.

Yes, you can find Pizzeria in Japan it is a dish that is not part of Japanese cuisine.

In the classic Japanese cuisine, only healthy and nutritious fast food dishes are available. Fast food dishes that is suitable for busy weekdays.
In general, the Japanese dishes embrace the entire food pyramid in one meal. It is also a contributing factor to the fact that Japanese cuisine is so healthy.

In the Noodle Soup course for beginners, you learn step by step how to make several different nutritious and healthy noodle soups that are suitable for a busy everyday life.

Read more about Japanese noodle soup course for beginners

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Japanese comfort food that warms on a cold autumn day!

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The hot summer days are coming to an end and we are approaching autumn.
Autumn is a changeable time reminiscent of a bag of mixed sweets, sun, wind and rain and sometimes on the same day.

Autumn is one of the most beautiful seasons.
Nature and forests show themselves from their most beautiful side. The forest abounds with mushrooms and just around the corner awaits the classic root vegetables.

In Japan, noodle soups are tasty and healthy dish are enjoyed all year round. It is a dish that is very popular when summer turns into autumn. It is a dish that warms on the changeable autumn days.

A classic Japanese noodle soup contains fish, meat, noodles, vegetables and seaweed in other words it is one of the healthiest fast foods on a busy day.

In the Noodle soup course for beginners, you will learn how to make tasty soups from scratch with Japanese noodles, soups that have the same unique aromas and flavors as if served in restaurants in Japan.

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

How many different types of noodles are there in Japan?

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The Japanese are the population in the world that eats the most noodles.

There are many different gastronomic styles within noodles. Common to them all is that they are suitable for a busy workday.

Yep, the Japanese are just as busy as everyone else. They just do not want to compromise on their health. What I mean is that even though they are thunderously busy, their fast food must still be healthy.

In Japan, there are 8 different kinds of noodles.

Most noodles are made on wheat or buckwheat though, with the exception of one which is made on konnyaku.

On the noodle soup course for beginners, you will learn how to make 2 different tasty noodle soups as they are served at restaurants in Tokyo. You can read more about the course here.

Enjoy Christmas time with a healthy and tasty ramen soup, as it is made in Tokyo

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December equals food and coziness on several levels for me.

Drink mulled wine and eat apple slices. Eat wonderful dinners at the city’s restaurants and not least Christmas lunch. Of course I also have to snack a bit like Christmas cookies and Christmas candy.

In order for the whole thing to not go overboard I have also put in a few days with a little healthier food. I do this by eating ramen or udon soup as it is served in Tokyo.

It fits in perfectly with the busy Christmas days, as it does not take much time to make when the fish stock is made. It’s a great taste, it is bursting with vitamins and minerals while detoxifying the body.

I’m probably not the only one who feels this way, which is why I have planned a noodle soup course just before Christmas before it starts. You can read more about the class Noodle soup for beginners

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Learn how to make the world’s most beautiful fast food ramen noodles in 15 minutes

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Just 14 days ago I came home from LA.

Although LA offers sun, summer and glitter it is also nice to be back in Denmark and enjoy the autumn colors.

Last weekend in Copenhagen it rained almost continuously for almost 2 days. Although it was raining crazy there is now something nice about it.

It’s time to find the big wool socks, warm blankets and hot to drink and eat.

On a cold rainy autumn day there is nothing better than a bowl of hot ramen noodle soup made from scratch. I prefer noodle soups that taste exactly the same way you get served in Tokyo restaurants.

Noodle soups that are healthy, nutritious and suitable for a busy everyday life.

Since I am not the only one who loves Japanese noodle soups, I have set up a few classes over the autumn / winter where you as an attendance learn about which Japanese ingredients are best for noodle soup. You will also learn how to use different cutting techniques and step by step make tasty ramen soup as it tastes in Tokyo.

Read more about the Noodle soup course for beginners

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.