It’s starting to feel like the good ol’ days around my kitchen. My Mom is staying with us and I told her she has to help out with my blog to earn her keep. If you’ve been following my blog or have known me forever, you know that I have many fond memories of cooking with Mom and Grandma. Our recipes are different now, but the love that’s served up is still the same. Tonight we’re experimenting with Udon noodles. (Hey, we’re Italian, so we LOVE any kind of pasta.) You can find Udon noodles in the international aisle in the supermarket or in an Asian grocery. They are either sold fresh in vacuum packs in the refrigerator case or dried as pictured below. What I love about the dried noodles is how neatly they are portioned out and tied with a little ribbon. This recipe is loaded with broccoli, spinach, carrots, mushrooms and snow peas and flavored with a light vegetable broth. Mound some Udon noodles in a bowl and ladle the soup on top. A perfect comfort food for a cold winter evening. Thanks for being Vegi-curious.
12 oz. frozen, fresh or dry Udon noodles prepared according to package directions
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons sugar (or 2 tsp. Mirin)
4 – 6 cups vegetable broth
2 cloves garlic, minced
1/2 inch piece fresh ginger, minced
1 cup medium tofu, cubed (optional)
2 cups broccoli florets
1/2 cup matchstick carrots
2 cups spinach
1 cup snow peas, sliced in half
1 cup sliced mushrooms
3 scallions, sliced
½ tsp. miso
1 tablespoon sesame seeds
Bring broth, garlic, ginger, soy sauce, sesame oil and sugar to a boil for one minute and reduce heat to a simmer.
Add tofu, broccoli, carrots, spinach, mushrooms, snow peas, scallions and cook for three minutes or until broccoli is tender. Stir in miso paste.
Divide noodles between four bowls and ladle soup on top. Add a pinch of sesame seeds on top.
25 Feb 2015