At the beginning of the year, I took inventory of my cupboards in an effort to finally use up the odds and ends of ingredients that had been lingering there for too long! Browsing through the list, I soon realized I had nearly every ingredient needed to make Julia Turshen’s Snow-Day Udon – all that was missing was a bit of tofu and bok choy!
As the name implies, this steaming bowl of comfort is perfect for a snowy day, but who knows when the next one of those will be, so dig in today!
The base of the soup is prepared by simmering dried shiitake mushrooms, kombu, ginger, and garlic in water before straining the liquid and simply flavoring it with soy sauce, mirin, and sesame oil. Frozen peas and chopped bok choy add some vivid color to the dish, and tofu is added to bulk it up.
To serve, udon noodles are placed in a bowl, topped with the broth and vegetables, and finally a sprinkling of scallions and white sesame seeds.
An added bonus: the steam from the bowl provides a nice facial.
Book: Small Victories, page 70
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Udon noodles
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
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