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Feb 15

(No title)

UDON NOODLE SOUP

INGREDIENTS:

BROTH and SOUP:
2 32 oz containers low-sodium beef, chicken or vegetable broth
1 tbsp Tamari sauce
*1-2 Scotch bonnet or habanero peppers, left whole but seeded
*1 red Serrano pepper, left whole and seeded
*1 finger-long hot green pepper, halved and seeded
1 tsp. toasted sesame oil
½ onion, left whole
2-3 garlic cloves, peeled and left whole
1 piece of ginger, peeled and left whole, size dependent on how much ginger you like
1 lime, halved
(Optional: 1 portabella or several mixed mushrooms, left whole)

1 lb stir-fry beef, chicken, pork, shrimp or tofu (if using pork, I suggest using all chicken broth)

6 oz dried soba noodle (If unable to find Soba noodles, Lo-Mein noodles work. If in a pinch, fettucini -broken in half, also works.)
(Am now using quinoa spaghetti in place of soba or buckwheat noodles or rice noodles sticks)

TOPPINGS:
1/2 c. scallions (all parts) slivered
1/2 cup cilantro leaves
4 lime wedges
**Thinly sliced peppers of the same type used to make the broth
**1/2 c. shredded carrot
**Sliced or slivered mushrooms
**Fresh bean sprouts
**Julienned celery
**Toasted sesame seeds

DIRECTIONS:

In a large stockpot, combine all broth ingredients. Squeeze the lime before adding to the broth. Simmer for 45-min to an hour. About half-way through remove the lime halves to avoid bitterness from the rind.

Remove all of the flavoring ingredients and add beef. Simmer until beef is tender – ½ to 1 hr. This broth is best if flavors are allowed to meld overnight after cooling. This also tenderizes cheaper cuts of meat more.

When ready to serve, cook noodles according to package directions.

SERVING:
Portion cooked noodles into individual bowls. Top with protein and broth. Squeeze lime into broth and then top with scallions and cilantro.

**Other toppings are optional and based upon personal taste. A nice garnish is toasted sesame seeds.

*Pepper choices are made based on my personal taste of hot. These are three of the hottest peppers you can use. Milder choices are available based on your taste buds and gastronomy!

This looks labor intensive, but it is not – it’s truly one of the easiest and most flavorful dishes you can make! I have made this with chicken, pork, beef and shrimp. This recipe is really easy to play and have fun with.

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