| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Dujour11 |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Udon, Japanese wheat |
|
|
noodles or |
|
|
linguine |
| 6 |
c |
Water |
| 1/4 |
c |
Tamari soy sauce |
| 1/2 |
c |
Roughly sliced gingerroot |
|
|
keep skin on |
| 1/4 |
lb |
Firm tofu, cut into 1/2inch |
|
|
cubes |
| 2 |
|
Scallions, very thinly |
|
|
sliced |
| 1/4 |
c |
White, sweet miso see |
|
|
note |
| 1 |
T |
Oriental sesame oil |
INSTRUCTIONS
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.
Note: White miso is a sweet, mellow tasting variety that is actually
yellowish tan in color. Miso can be purchased in natural foods stores.
Yield: 4 main course servings CHEF DU JOUR JEANNE LEMLIN SHOW #DJ9523
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