Thursday, December 29, 2005

Udon Noodle Soup

I forgot one of things I wanted to do with this blog is share recipes. This one I create last night, I had a craving for some sort of Asian style noodle soup. This is good and fairly low in calories. I put eggs in it because I didn't have anything else in the house. But next time I will try using scallops. If you use uncooked seafood make sure you put it in before the bok choy step and give it time to cook through before continuing with the recipe. Also kick up the tabasco if you want more of a kick.

* Exported from MasterCook *
Udon SoupRecipe By: Laura Segal
Serving Size : 6

3 each egg, hard-boiled -- or shrimp, scallops, tofu, etc...
8 ounces Udon Noodles -- cooked as directed
1 cup shiitake mushrooms -- Sliced
2 cups mushroom -- sliced
2 cloves garlic -- crushed
2 tablespoons Olive oil
1 tablespoon Ginger -- grated
32 ounces beef broth
1 cup water
2 teaspoons mirin
1/4 teaspoon tabasco sauce
1 head Bok choy -- cut in 1" slices
2 tablespoons Cilantro -- chopped
5 each Green Onions -- chopped
1/4 teaspoon Sesame oil

Prepare eggs or other add in's for addition at the end. Saute Mushrooms, garlic and ginger in oil till slightly softened. Add beef broth, water, mirin and tabasco. Simmer about 10 minutes. When almost ready to serve, add bok choy, cilantro, green onions, sesame oil, udon and eggs or other. Simmer 1 or 2 minutes and serve

NOTES : serve with Baguette and butter

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