Udon Soup with Togarashi Meatballs
4 oz udon noodles, cooked and rinsed
1/2 lb ground chicken
1/2 tsp sea salt
1/2 tsp C&C Shichimi Togarashi
8 cups chicken or vegetable stock
1 cup fresh mushrooms of your choice, sliced
1 cup firm tofu, cut into small cubes
1/2 cup leeks, sliced
1/4 cup soy sauce
In a bowl, combine ground chicken, salt and C&C Shichimi Togarashi. Using damp hand, work together and roll 1 tsp of mixture into ball and repeat. In a frying pan, cook meatballs and fry tofu for 5 minutes.
Bring stock to a boil. Add mushrooms, fried tofu cubes and reduce heat to a simmer. Cook 3 minutes. Add meatballs and cook 5 minutes more. Add leeks, soy sauce and cooked and rinsed udon noodles. Season to taste.
Image via Flickr user Sheri Wetherell
2 TBSP sunflower seeds
1/2 cup hazelnuts (or your favourite nut)
2 TBSP almonds
2 TBSP C&C Dukkah Spice Blend
Salt to taste
Gently roast the hazelnuts, almonds and sunflower seeds in a pan for 2 minutes until they begin to toast. Add C&C Dukkah Spice Blend and cook one minute more until spices are fragrant.
Remove from pan and add to spice grinder or mortar and pestle. Grind until coarse. Store in an airtight container in the fridge for up to two weeks. Use it to intensify soups, dips and salads or dip bread with olive oil or tomato slices into the mix for a high protein snack.