Udon soup with minced meat

Ingredients for 4 servings:

• 500 g minced beef
• 4 packs of Udon noodles, fresh
• 1 zucchini
• 1 eggplant(s)
• 1 portion of green beans
• 7 leaves of savoy cabbage
• 1 piece(s) pak choi
• 3 tsp Thai curry paste, green
• 4 tbsp white sesame seeds
• 1 can coconut milk, 400 ml
• Soy sauce
• chili oil
• sesame oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

modified Japanese noodle soup with coconut milk

Slice the eggplant and quarter them. Cut the zucchini and savoy cabbage into strips. Dry-roast the sesame seeds in a non-stick pan, remove, and set aside. Fry the eggplant slices in sesame oil in a deep pan until slightly softened. Add the zucchini, savoy cabbage, and beans and fry for about 5 minutes more. At the same time, fry the ground beef in a second pan until crisp. Crush the sesame seeds with 3 teaspoons of curry paste and mix with the ground beef. Add the ground beef to the vegetables in the deep pan and mix everything well. Add 1 liter of beef broth and reduce. Season with salt and pepper. If you like, you can add a dash of soy sauce and chili oil. Add the coconut milk at the end. Let it simmer briefly over medium heat. Meanwhile, cook the udon noodles. Serve everything in a deep plate or bowl. Garnish with bok choy.