Udon with tea broth
Udon with tea broth
Rating: (1 rated)
Recipe Yield: Total time: 35 minutes | Serves 2
Ingredients
1/4 cup pine-smoked lapsang souchong tea 1 small sheet konbu seaweed 1 large slice fresh ginger 1 cup of thinly sliced shiitake mushrooms 2 tablespoons sesame oil 6 ounces udon noodles 1 scallion, thinly sliced 1 cup spinach Soy sauce, as desired Black sesame seeds, for garnish
Preparation

Step 1 Bring 6 cups of water to a boil, remove from heat and cool slightly. Add the tea, konbu and ginger, and set aside to steep for 10

Step 2 minutes.

Step 3Meanwhile, sauté the mushrooms in the sesame oil until golden brown, then remove from heat and hold in a warm place.

Step 4Strain the broth into a small pot. Add the udon to the broth and bring to a boil. When the noodles froth up, add a cup of cold water. When the water returns to a boil, reduce the heat to a gentle simmer until the noodles are cooked.

Step 5Divide the cooked noodles between two bowls. Briefly blanch the spinach in the hot broth, then strain. Add a few cups of broth to each bowl, then top with the mushrooms, spinach and scallions. Drizzle with soy sauce as desired and garnish with sesame seeds. Serve immediately.

Description
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