Ruminations and recipes from a small kitchen in a big city.


Udon noodles.

Make a stock of miso and add asian greens, green onions, and meat of your choice - I used cubed chicken breast. I also used some soft tofu, cubed. (Be careful, it falls apart but is delicate, sensous and yummy.)

Cook the Udon noodles - plunge into boiling water, drain, repeat.

Add the noodles to the soup.

Also add chile or soy or both. (Miso is already salty.)

I like to mix a little soy through some wasabe for a sensational salty hot combination. Add it to the soup or have it on the side and dip your tofu in it. Yum.

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