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Recipe: Udon
Similar Categories: Udon
Udon
Recipe By : © 1995 Cole Group, Inc.
Serving Size : 6 Preparation Time :0:00
Categories : Asian Hot And Spicy
Amount Measure Ingredient -- Preparation Method
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3 large shiitake mushrooms
14 ounces udon
6 cups light chicken broth
2 tablespoons katsuobushi -- * see note
6 cloves garlic -- crushed
1 onion -- quartered
1 tablespoon chopped fresh ginger
2 tablespoons crushed dried chiles -- or more to taste
1 tablespoon sugar
3 sheets nori
salt and freshly ground pepper -- to taste
oil for coating pan
2 eggs -- lightly beaten
3 green onions -- finely chopped small
1 small fresh hot red chile
seeded and cut into thin strips
1 small fresh hot green chile
seeded and cut into thin strips
1 cup tofu cubes -- 1/2"
12 snow peas
stemmed and cut lengthwise
Soak mushrooms in warm water to cover for 1 hour. Drain and set aside. In alarge saucepan bring 2 to 3 quarts of water to a boil and add noodles. Cook at a rapid boil until noodles are soft but not squashy (about 10 minutes). Drain, rinse in cold water, and set aside. In a large pot, put broth, katsuobushi, garlic, onion, ginger, dried chiles, sugar, and 2 sheets of the nori, and bring to a boil. Reduce heat to low and cook for 45 minutes. Season to taste with salt, pepper, and more dried chiles. Cook for another 10 minutes. Strain broth, return to pot, bring to a boil, and add noodles. Reduce heat and simmer for 5 minutes. Cut mushrooms into quarters. In a lightly oiled omelet pan, make eggs into two or three small rolled omelets. Remove to a flat surface and sliver finely. Crumble the remaining sheet of nori. Add eggs, nori, and remaining ingredients to noodles and broth. Stir gently and simmer for another minute before serving.
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Serving Ideas : Serve hot.
NOTES : If katsuobushi is unavailable, you may substitute 1 cup fish scraps, often called chowder scraps, available from fish markets. Yield: 4 to 6 servings.
Nutr. Assoc. : 0 0 327 0 0 0 0 2607 0 0 0 0 0 0 2607 0 2607 0 5290 0 0
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