Udon Soup is one of my favorite things to order (besides sushi) at a Japanese restaurant, so when I saw some of the ingredients at Whole Foods I jumped on it and tried. The results were FANTASTIC, and it was really very simple to make. I had a bowl, then froze the rest of the broth in an ice cube tray for heat and eat use later.
Stuff You’ll Need
Broth:
Kombu Seaweed
Dried Bonito Flakes
Natural Soy Sauce
Garlic
Ginger
Japanese Chili (optional)
Mixins could really be whatever, but I used:
Udon Noodles
Bok Choy
Radishes
Making the Broth:
1. Bring 6 cups of water and a 6 inch piece of kombu to boil in a big saucepan and simmer for about 5 minutes.
2. Remove the Kombu. Put 1 little packet of bonito flakes in a small strainer (or a coffee filter) and dunk them in the broth for about 1 minute, then press the liquid out of them and disgard.
3. Add a garlic clove, a hunk of ginger, and maybe a Japanese chili or two, and then soy sauce to taste. Continue to let it simmer until you’re ready to eat.
Putting it together:
1. cook the udon according to the directions on the package
2. Meanwhile, chop up the bok choy and slice the radishes.
3. When the noodles are done, grab a bunch of them with tongs and place in your serving bowl. Then toss the veggies into the broth for a minute, just until they wilt, then spoon them and the broth over the noodles until the bowl is full.
4. Eat and Enjoy
-
thesimplestuff reblogged this from jmegs
-
jmegs posted this
