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Soupe De Poisson Ramen

Also called Soup De Poisson Ramen

Soupe De Poisson Ramen (anime)
Anime, Episode 26

Recipe

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Wiki recipe, completed by Totsuki AI

Soupe de Poisson Ramen

Home version — rich fish-and-shellfish soup with wide noodles, crustacean powder, rouille, cheese and butter rusk

Difficulty
Total time
2 h 30 min
Hands-on
2 h 15 min
Cost
¥¥¥¥
Servings
4

Equipmentlarge pot, blender, fine sieve, oven, spice grinder

Tasterich, umami, crispy

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

Crustacean powder

  • shells of 1 lobster and 10 northern shrimp, to taste, dried in a low oven (amount estimated)

Broth

  • 1 kg fish heads and bones, scorpion fish, conger, flounder, sea robin (amount estimated)
  • 1 l dashi (amount estimated)
  • 500 ml fish stock (added by Totsuki AI)
  • 1 tbsp shrimp miso (amount estimated)
  • 3 tbsp olive oil (added by Totsuki AI)
  • 1 onion, sliced (added by Totsuki AI)
  • 1 fennel bulb, sliced (added by Totsuki AI)
  • 4 cloves garlic (added by Totsuki AI)
  • 3 tomatoes, chopped (added by Totsuki AI)
  • pinch of saffron, to taste (added by Totsuki AI)

Noodles and toppings

  • 400 g wide noodles, flat ramen (amount estimated)
  • 60 g three cheeses, finely chopped (gruyère, comté, parmesan) (amount estimated)
  • 4 tbsp tenkasu, tempura bits (amount estimated)
  • 4 slices rusk, slow-toasted baguette (amount estimated)
  • 20 g butter, Échiré or other cultured butter (amount estimated)

Rouille

  • 1 egg yolk (amount estimated)
  • 2 cloves garlic (amount estimated)
  • 1 red chili pepper (amount estimated)
  • 100 ml olive oil (added by Totsuki AI)
  • pinch of saffron, to taste (added by Totsuki AI)

Method

+ step written by Totsuki AI.

  1. 1

    Grind the dried shells to a fine powder.+

  2. 2

    Fry the onion, fennel and garlic in the olive oil, add the fish heads and bones and cook until they break up. Add the tomatoes, saffron, dashi and fish stock and simmer for 45 minutes.+

  3. 3

    Blend everything (bones included) in batches, then press through a sieve. Whisk in the shrimp miso and season.+

  4. 4

    Pound the garlic and chili with the yolk and saffron, then whisk in the olive oil drop by drop to make the rouille.+

  5. 5

    Butter the rusks and toast slowly until crisp.+

  6. 6

    Cook the noodles, divide into bowls and pour over the soup. Top with cheese, rouille, tenkasu and a rusk, and dust generously with crustacean powder.+

Food safety
  • The rouille contains raw egg yolk — use a pasteurised yolk if serving vulnerable people.