Pasta Day: Udon Noodle Soup With Crisp Vegetables

[Guest guest]

* Exported from MasterCook *

 

Udon Noodle Soup With Crisp Vegetables

 

Recipe By : Pasta East to West by Nava Atlas, page 19

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups water

1 kombu piece -- (sea vegetable)

(3- to 4-inches) -- optional

2 cups strong vegetable stock

OR one 15-ounce can vegetable broth

1 tablespoon natural soy sauce or tamari -- or to taste

4 ounces udon noodles -- up to 5

broken in half

Freshly ground black pepper

1/2 medium red bell pepper

sliced into very thin rings

1 medium carrot -- peeled

and coarsely grated

1 cup loosely packed watercress

(if unavailable -substitute shredded

dark green lettuce)

2 scallions -- thinly sliced

green and white parts

 

4 servings

 

Here is a Japanese-style soup inspired by one I sampled in a New York City

noodle shop. Thick noodles in a hot broth are topped with crisp raw

vegetables. It's an unusual but simple presentation that can be started

minutes before serving. The traditional way to eat this is to " slurp " the

noodles with the help of chopsticks, then finish the remaining soup with a

spoon.

 

Combine the water, kombu, vegetable stock, and soy sauce in a large

saucepan, and bring to a simmer. Add the udon and simmer rapidly until al

dente, about 6 to 8 minutes. Add more soy sauce and a few grindings of

pepper, to taste.

 

Divide the broth and noodles among 4 serving bowls. Top each with some

bell pepper, carrot, watercress, and scallion. Serve at once.

 

Calories: 112, Carbohydrate: 22 g, Total Fat: 0 g, Cholesterol: 0 g,

Protein: 3 g, Sodium: 599 mg

 

 

- - - - - - - - - - - - - - - - - -