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Noodles and Vegetables in Broth
This popular dish is quick and easy to prepare and makes a satisfying light lunch or soup for a meal.
Serves 2-3
Ingredients:
1 pack of Clearspring Organic Udon or Clearspring Organic Soba noodles
Pinch of sea salt
2 tbsp Clearspring Organic Shoyu or Organic Tamari soya sauce
1 1/2 tbsp Clearspring Rice Mirin or Clearspring Organic Mikawa Mirin
1-2 tsp juice from freshly grated ginger root
Dashi Stock:
2 inch strip of Clearspring Kombu
3 Clearspring Shiitake
1L water
Topping:
Assorted colourful, steamed or simmered vegetables and tofu
Garnish:
Salad onions, finely chopped
Method:
1. Cook the noodles according to the directions on the package, then rinse under cold running water, drain, and set aside.
2. Meanwhile, prepare the dashi stock by soaking the kombu and shiitake in the water in a medium size saucepan for 15 minutes. Remove the shiitake, cut off and discard the stems, return to the water and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the kombu and reserve it for another use. Simmer 10-15 minutes more.
3. Combine the dashi stock, salt, tamari or shoyu, and mirin. Simmer 1 minute. Remove from heat and add the ginger juice.
4. To serve, divide the noodles between individual deep bowls. Ladle the hot broth with shiitake over each bowl of noodles to almost cover. Top with your choice of simmered vegetables and garnish with the chopped salad onions.
Serves 2-3
Ingredients:
1 pack of Clearspring Organic Udon or Clearspring Organic Soba noodles
Pinch of sea salt
2 tbsp Clearspring Organic Shoyu or Organic Tamari soya sauce
1 1/2 tbsp Clearspring Rice Mirin or Clearspring Organic Mikawa Mirin
1-2 tsp juice from freshly grated ginger root
Dashi Stock:
2 inch strip of Clearspring Kombu
3 Clearspring Shiitake
1L water
Topping:
Assorted colourful, steamed or simmered vegetables and tofu
Garnish:
Salad onions, finely chopped
Method:
1. Cook the noodles according to the directions on the package, then rinse under cold running water, drain, and set aside.
2. Meanwhile, prepare the dashi stock by soaking the kombu and shiitake in the water in a medium size saucepan for 15 minutes. Remove the shiitake, cut off and discard the stems, return to the water and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the kombu and reserve it for another use. Simmer 10-15 minutes more.
3. Combine the dashi stock, salt, tamari or shoyu, and mirin. Simmer 1 minute. Remove from heat and add the ginger juice.
4. To serve, divide the noodles between individual deep bowls. Ladle the hot broth with shiitake over each bowl of noodles to almost cover. Top with your choice of simmered vegetables and garnish with the chopped salad onions.
Chef:
John & Jan BellemeOther Recipes By The Same Chef:
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