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Tuesday, March 10, 2015

Food Tuesday: Udon Noodle Soup



























One of my goals this month was to try new ingredients. I've had udon noodles a million times (it used to be a lunch staple because of this great shop right near my job) but I've never cooked with them at home. I've also never used purple carrots (I know that's a stretch because the flavor is largely the same as the orange variety--but hey, we're going technical until the farmer's markets open and I can explore a bit more). I have a couple of additional purchases to cook with too. Look out for them later in the month. Pardon the digression.

The soup turned out just right. It had a good amount of salt balanced with the bite of the ginger. I love the meal because it is comforting, filling and flexible. You can really add anything you want to the broth base, including a protein of your choice. I hope you will try this at home and go crazy experimenting. Feel free to share your recipes in the comments. Cheers!

Udon Noodle Soup
Ingredients
4 ounces udon noodles
3 1/2 cups vegetable stock
1 cup of water
1 tablespoon fresh ginger, peeled and julienned
1/2 cup carrots, sliced into thin coins (I used orange and purple)
2 cups curly kale
1/2 cup shaved brussels sprouts
1/2 cup chopped mushrooms
1/2 tablespoon white miso
1 teaspoon soy sauce
2 tablespoons scallions

Directions
Put vegetable stock, water, ginger, carrots, and soy sauce into a medium sized (3 quart) pot.  Bring to a boil and reduce. Let the ingredients simmer for about 5 minutes. Add miso and stir until it is dissolved. Add noodles and allow to cook until they come apart and are loose in the broth. Add mushrooms, kale and brussels sprouts and allow to cook for 2-3 more minutes. Add scallions and serve. Makes 2-3 servings. 

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