Udon In Sesame-Miso Broth Recipe
Udon has been long popular in Japanese cuisine but Udon In Sesame-Miso Broth became famous in my home after our Japanese friend prepared some for us. You will have to tatse Udon In Sesame-Miso Broth to get to know the difference. So go for it!
Ingredients
1 tbs (15 ml) sesame oil
2 slices fresh ginger root
1/2 cup (120 ml) onion, thinly sliced
1/2 cup (120 ml) celery, sliced
2/3 cup (160 ml) carrots, sliced
4 cups (960 ml) stock or water
1/3 cup (80 ml) sesame seeds, toasted
2 level tbs (30 ml) Hatcho Miso
2 level tbs (30 ml) Red Rice Miso
1 tbs (15 ml) mirin
1 lb (455 g) uncooked udon
4-5 qts (3.8-4.8 1) water, for noodles scallions, slivered, for garnish
Directions
Heat oil in medium-size pot.
Saute ginger until golden brown, then discard.
Saute onion until translucent.
Add celery and carrots, and saute briefly.
Add stock and bring to a boil.
Reduce heat, cover, simmer until vegetables are tender.
While vegetables are cooking, thoroughly grind toasted seeds in a suribachi or mortar.
Add the miso, mirin and 1/2 cup of broth.
Puree with seeds, then add to soup.
Cook udon in 4-5 qts of rapidly boiling water until just al dente (firm).
Drain, rinse briefly in a cold bath and drain again.
Divide noodles in 5 bowls.
Ladle hot miso broth over top of noodles to almost cover.
Garnish with scallions.
Saute ginger until golden brown, then discard.
Saute onion until translucent.
Add celery and carrots, and saute briefly.
Add stock and bring to a boil.
Reduce heat, cover, simmer until vegetables are tender.
While vegetables are cooking, thoroughly grind toasted seeds in a suribachi or mortar.
Add the miso, mirin and 1/2 cup of broth.
Puree with seeds, then add to soup.
Cook udon in 4-5 qts of rapidly boiling water until just al dente (firm).
Drain, rinse briefly in a cold bath and drain again.
Divide noodles in 5 bowls.
Ladle hot miso broth over top of noodles to almost cover.
Garnish with scallions.
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