Simple Udon SoupPosted: February 10, 2012
What do you do when you walk into the living room in the morning to feed your darling bunny and encounter this situation?
Yep, that’s Izzy on top of her cage. She jumped up there…because that’s what rabbits do I guess. If you don’t believe me, look up rabbit show jumping on youtube. Oh, it’s a thing. Anyway, the first time this happened, I was visiting my grandma and Luke had left her bag of food on the side table next to her cage.
She’s been up there a few more times since then, but she never seems to have intentions of escaping her pen, probably because if she did, she’d be leaving behind her water and food supply. Since she spends 80% of her time eating or drinking, I’d say that’d be a bad bet for her, and we like to think that she’s a smart bunny.
Still, it’s adorable to see her bunny curiosity lead her up there, as cute photos will ensue.
Even though it’s been a mild winter in the northeast, I still find myself craving soup, practically all the time. Some soup recipes require long simmering time, but when I want a quick bowl of the steamy stuff, I always think Asian first.
Soup noodles were my number one favorite food to eat in Taiwan (yes, despite the heat, also double bonus if there were wontons included.) So, of course I like to reconstruct them at home where the weather is actually appropriate.
I also love soup noodles because the flavors can be tailored to individual tastes. Feel free to use whatever vegetables/meat/noodles you want, but remember that this is a quicky recipe, so the meat will need to be pre-cooked, and the veggies will only soften a little.
Simple Udon Noodle Soup
Recipe by Bashfulbao
Makes about 4 servings
Water to boil noodles/pasta
2 cups chicken/veggie/beef broth
1 tbsp miso paste (you can omit this if you don’t have it)
two bundles udon noodles (or 8 oz other pasta of choice)
1 cup pre cooked chicken, diced or shredded
1 tbsp olive oil
1 cup chopped onion
3 cloves of garlic, minced
2 tbsp hoisin sauce
green onions/sesame seeds for garnish
Cook whatever noodles you’re using according to their packaged directions. Reserve 2 cups of the cooking water after straining the noodles.
Heat olive oil in a medium saucepan, then add in onion, garlic, or other combinations of chopped vegetables. Cook, stirring frequently, for 5 mins. Add in reserved water and stock. Bring to a boil, then turn the heat to low. Add in cooked pasta, choice of meat, miso paste, hoisin sauce and simmer for 5 mins. You may need to stir it a bit to break up the miso. Ladle soup into bowls, garnish and serve!