Green Tea Broth With Udon Noodles (Mark Bittman) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Mark Bittman's cookbook, How to Cook Everything Vegetarian . With its somewhat savory taste, the resulting soup is elegant in both simplicity and speed; and the list that follows shows the ways to embellish and intensify the flavor. Some are garnishes to serve over the noodles; others are cooked in the broth to give it more character. And some can go either way. Makes 4 first-course or 2 lunch servings Ingredients:
1/4 cup green tea leaves |
salt |
8 ounces udon noodles |
fresh ground black pepper |
1 tablespoon mirin (optional) or 1 tablespoon sugar (optional) |
1 cup finely chopped tomato, added to the broth as it simmers (optional) |
1 -2 pinch cayenne (optional) or 1 -2 pinch other ground dried chile, added to the broth as it simmers (optional) |
1/2 cup cubed tofu, added to the broth when the noodles are nearly finished cooking (optional) |
1 cup precooked small bean, added to the broth when the noodles are nearly finished cooking (like soybeans, adzuki, edamame, or mung) (optional) |
4 scrambled eggs, added to the broth when the noodles are nearly finished cooking (optional) |
1 tablespoon grated peeled fresh ginger, added to the broth as it simmers (optional) |
2 sheets nori, lightly toasted and cut into 1-inch strips, for garnish (optional) |
1 tablespoon sesame seeds, used as a garnish (optional) |
1 teaspoon black mustard seeds (to garnish) (optional) |
2 tablespoons nuts, like pistachios, cashews (optional) or 2 tablespoons hazelnuts, toasted and used as a garnish (optional) |
1 dab wasabi paste (to garnish) (optional) |
1 thinly sliced onion, added to the broth as it simmers or as a garnish (optional) |
1 handful of julienned cucumber, added to the broth as it simmers or as a garnish (optional) |
1 -2 cup shredded lettuce (optional) or 1 -2 cup cabbage, added to the broth as it simmers or as a garnish (optional) |
1 cup mung bean sprouts, added to the broth as it simmers or as a garnish (optional) |
2 tablespoons candied ginger, added to the broth as it simmers or as a garnish (omit the mirin or sugar) (optional) |
Directions:
1. Put 7 cups water in a large pot with a tight-fitting lid and bring to a boil. Remove from the heat and let rest for a couple minutes. Stir in the tea leaves (or use a tea ball, cheesecloth, or some other mesh contraption), cover, and steep until fragrant and richly colored, 5 to 10 minutes. Strain the “tea broth through a strainer and put the tea in a large saucepan. Discard the tea leaves.
2. Bring the tea broth to a boil and sprinkle with salt. Stir in the udon. When the broth returns to a boil, add 2 cups of cold water. When the liquid returns to a boil, turn the heat down so that it bubbles gently without overflowing. Cook, stirring occasionally, until the noodles are just tender, usually 5 to 7 minutes, but it could be more depending upon the brand you use. Taste and add more salt, a few grinds of pepper, and the mirin or sugar, if you like, and serve.
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