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Receta Japanese Noodle Soup

by Global Cookbook

Ingredientes

(udon) 8 ounce dry soba noodles 8 c. chicken broth 1 Tbsp. finely grated fresh ginger 1/4 lb fresh shiitake or possibly brown mushrooms, stems removed, slivered 2 Tbsp. sake or possibly mirin

2 Tbsp. tamari or possibly reduced- sodium soy sauce 2 Tbsp. rice vinegar 2 Tbsp. miso paste 2 c. packed spinach or possibly bok choy leaves, washed, dry and coarsely minced 4 x scallions finely minced 1/4 c. grated daikon radish or possibly carrot

Direcciones

1. In a large pot, bring at least 3 qts of water to a boil. Slowly add in soba.
2. Return water to a boil and cook till the noodles are just tender, about 5 to 7 min. Drain and rinse well, working your fingers through the strands to separate them. Set cooked noodles aside. While noodles are cooking, chop vegetables and assemble remaining ingredients. Set aside.
3. Combine chicken broth and ginger in a large pot and bring to a boil. Reduce heat to medium-low and add in mushrooms. Simmer for 8 min. Add in sake or possibly mirin, tamari or possibly soy sauce and rice vinegar. In a small bowl, whisk a ladleful of the broth with miso to dissolve it, then return the mix to the pot along with spinach or possibly bok choy. Simmer for 2 min more then remove from heat.
4. Divide the noodles among soup bowls and ladle the soup over the top. Garnish with scallions and daikon or possibly carrot

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