INGREDIENTS

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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