Ginger-Miso Soup w/Rice Noodles
Ginger-Miso Soup With Noodles
Recipe Courtesy of Jeanne Lemlin on www.foodtv.com
Notes are mine— Gaye
8 ounces udon (Japanese wheat noodles), or linguine
Note: I’d use Rice Noodles
6 cups water
1/4 cup tamari soy sauce Note: or Bragg’s
1/2 cup roughly sliced gingerroot (keep skin on)
Note: I like ginger.gives it a tang
1/4 pound firm tofu, cut into 1/2inch cubes
Note: Can use fresh thin-sliced flank steak (easier to slice when
frozen)
2 scallions, very thinly sliced
1/4 cup white (sweet) miso (see below ) ****
1 tablespoon oriental sesame oil
Bring 3 quarts of water to a boil and cook the udon about 6 minutes,
or until tender but not mushy.
If the starch from the noodles looks like it is about to boil over,
lower the heat slightly.
Drain the udon in a colander, rinse under cold running water, drain
again, and set aside.
In the same, pot bring the 6 cups water, the tamari, and ginger to a
boil.
Lower the heat and simmer the broth simmer 10 minutes. Remove ginger
with slotted spoon.
Stir in the tofu and half of the scallions and cook 1 minute, or just
to heat through.
Place the miso in a bowl, then remove about 1/2 cup of the broth and
stir it into the miso to dilute it
and prevent lumping.
Pour the mixture into the broth. Remove the pot from the heat so the
miso doesn’t boil.
Stir in the sesame oil.
Place the udon in large soup bowls and ladle some of the very hot
soup over it.
Garnish with the remaining scallions.
**** White miso is a sweet, mellowtasting variety that is actually
yellowish tan in color.
Miso can be purchased in natural foods stores.
Yield: 4 main course servings
Difficulty: Easy