healthy soups

Is there a difference between the noodles used in Japanese soup?

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Noodle soup
There is a big difference in the noodles used in Japanese noodle soups.
Most people have heard about ramen soup, where one type of noodles is used. They are long, thin, and yellow and looks like spaghetti, but, the texture of the noodle and taste is different.

Ramen soup is not the only soup that the Japanese eat all year round.
In Japan, there are several different types of noodle soups are eaten, some at specific times during a year.
It is the stock, vegetables and meat/fish that determine which type of noodles are used.

In some soups, noodles that are neutral in flavor are used in udon soup. It is the soup itself that has a lot of taste and aromas. In other soups, noodles that have a delicate taste ramen noodle are used because it adds an extra dimension of flavor to the noodle soup.

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

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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.