Kumato® soup with shellfish and enoki noodles - Restaurant Montesquiu
Starters and salads

 

Ingredients (4 servings)

For the tomato soup:

  • 1.25 kg Kumato® tomatoe
  • 0.5 litres mineral water
  • 25 g sugar
  • 2 blades of lemongrass
  • 10 g red curry paste
  • 40 g coriander
  • 50 g onion
  • 25 g tomato concentrate
  • 25 g aka or white miso

For the enoki noodles:

  • 500 g gold enoki
  • 2 g xanthan
  • 50 g soy sauce
  • 0.5 l mineral water

For the garnish:

  • 8 pcs. red prawns
  • 16 pcs. rock mussels
  • 12 pcs. banded carpet shell, or "blonde", clams
  • 80 g mango
  • 4 green shiso leaves
  • 20 g chives

Method 

  1. For the soup, quarter the tomatoes and place them in a vacuum bag with the rest of the ingredients.
  2. Place in a Roner or steam bath at a temperature of 65°C for 2 hours.
  3. Quickly cool in an ice water bath.
  4. Strain through a fine sieve and separate the resulting liquid.
  5. Keep refrigerated.
  6. For the enoki noodles, cut off the caps of the enoki with scissors as well as the earthy base and keep the centre of the mushroom.
  7. Make a stock with the caps and mineral water and add the soy sauce.
  8. Cook for about 45 minutes and strain.
  9. Use the resulting broth to cook the enoki feet for 10 minutes from the boiling broth.
  10. Finish the preparation by diluting the xanthan carefully in a separate saucepan with a little stock and add to the mixture, stirring with a whisk.
  11. Reduce until the result has an appearance similar to a fideuá.
  12. Set aside.