guess what i should be working on ....
Udon Soup.
I have been meaning to try making Udon Soup for god knows how long but have never made the time. So today, while planning a meal for myself decided that today was the day. At the grocery store I picked up mushrooms, red onions (thought about green aswell but decided not to spend the money), carrots, bok choy, fresh basil, garlic, red and green peppers (I also would have gotten fresh ginger but I forgot). I also bought some thin sliced stir fry beef. Why beef? you ask ... well, a few reasons. First, I rarely cook with beef so it is both a challenge and a specialty for me. Second, I was dining alone so I could accomodate my less than politically correct taste for dead flesh. Third, most vegetarian udon recipes that I saw called for Miso, which I am not a fan of. Anyway, so I made a beef udon soup.
First, I marinaded the beef stips in sesame oil, soy sauce and a little vegetable broth. While the beef was marinading I cut up the vegetables. Then I cooked the beef quickly in sesame oil over high heat and added the vegetables. I didnt cook the vegetables very long, apparently they are supposed to be cooked until "slightly glistening". Then I moved both the beef and the vegetables into a warmed pot and added borth (not sure how much - just until covering the veggies and beef) as well as the udon noodles. Bring broth to a boil and serve - it is best to use tongs to pull out the veggies and udon and then pour the broth into your bowl. Happy slurping!
I have been meaning to try making Udon Soup for god knows how long but have never made the time. So today, while planning a meal for myself decided that today was the day. At the grocery store I picked up mushrooms, red onions (thought about green aswell but decided not to spend the money), carrots, bok choy, fresh basil, garlic, red and green peppers (I also would have gotten fresh ginger but I forgot). I also bought some thin sliced stir fry beef. Why beef? you ask ... well, a few reasons. First, I rarely cook with beef so it is both a challenge and a specialty for me. Second, I was dining alone so I could accomodate my less than politically correct taste for dead flesh. Third, most vegetarian udon recipes that I saw called for Miso, which I am not a fan of. Anyway, so I made a beef udon soup.
First, I marinaded the beef stips in sesame oil, soy sauce and a little vegetable broth. While the beef was marinading I cut up the vegetables. Then I cooked the beef quickly in sesame oil over high heat and added the vegetables. I didnt cook the vegetables very long, apparently they are supposed to be cooked until "slightly glistening". Then I moved both the beef and the vegetables into a warmed pot and added borth (not sure how much - just until covering the veggies and beef) as well as the udon noodles. Bring broth to a boil and serve - it is best to use tongs to pull out the veggies and udon and then pour the broth into your bowl. Happy slurping!