Snoodle Soup

Good evening Foodie Friends! After recovering from our Snoodle catching quest, it is time to cook the Kobold's favorite dish. This is a really easy soup to make. It's certainly different than what I'm used to, but it sure sounds tasty! I better start soon. My friends are chanting "Snoup! Snoup! Snoup!" over and over again.

— A snippet from Essie Prixo's food blog.

This dish is an eel based soup served hot. It's simple, yet satisfying for those who eat it. This soup is a common dish for kobold communities in Southern regions who have access to the eel. A common name for it is simply, Snoup.

Preparation

Snoup doesn't take long to prepare and is considered a one pot meal. It can be made in a standard soup pot, but Kobolds typically cook it in a kettle over the communal fire pit. This is a smaller batch, but larger dens multiply the amount as needed to feed everyone.

Step One

Before cooking, the eels need to be prepared and set to the side along with the other basic prep work. Buying them from a fish monger can save on some time. Otherwise, they need to be descaled, de-boned, and gutted. The heads are chopped off and can be used to make future broths or as a garnish. After cleaning, the meat is cut into noodle like strips.

Step Two

Heat the oil in the pot / kettle before adding in the onions. Cook until soft and translucent then add in the slugs, carrots, and mushrooms.

Step Three

Saute the mixture until caramelized then pour in the broth. Use the liquid to loosen anything on the bottom as you scrape around with the utensil.

Step Four

Add in the eels along with the salt and pepper. Mix well before bringing the soup to a boil. Stir again then lower the heat to a simmer. Cook with the lid on for 15 minutes, stirring as needed. Once done, ladle into bowels and garnish as desired.

This is the most common and basic version of Snoup. It can be adjusted to fit different tastes and preferences. Some families enjoy adding lots of spices or other vegetables. Others may prefer to add the vegetables in last after cooking to preserve the crunchy / firmer textures.

Type

Food
Hot Dish

Rarity

Common

Region

Southern Islands

Price

6CP Per bowl

Ingredients

3 to 6 Noodle Snoodles, prepared

10 Cups fish or vegetable broth

1 Tbsp Oil

4 Onions, chopped

1 Cup pickled slugs, diced

1 Cup finely shredded carrots

4 Large mushroom caps, thinly sliced

3 Tsp salt and pepper