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Udon Noodle Soup with Crisp Vegetables
Posted By Nava On May 2, 2012 @ 7:00 pm In Easy Asian-Style Noodle Soups,Global Sampler | No Comments
Here is a Japanese-style soup inspired by one I sampled in a New York City noodle shop. Thick noodles in a hot broth are topped with crisp raw vegetables. It’s an unusual but simple presentation, which you can start making literally minutes before you wish to serve it. The traditional way to eat this is to “slurp” the noodles with the help of chopsticks, then finish off the remaining soup with a spoon. “I believe I once considerably scandalized her by declaring that clear soup was a more important factor in life than a clear conscience.” —Saki
Combine the water, kombu, vegetable stock, and tamari in a large saucepan and bring to a simmer. Add the udon and simmer rapidly simmer for 6 to 8 minutes or until al dente. Add tamari to taste and add a few grindings of pepper.
Divide the broth and noodles among 4 serving bowls. Top each with some bell pepper, carrot, watercress, and scallion. Serve at once.
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 Asian-style noodle soup recipes.: http://www.vegkitchen.com/category/recipes/global-sampler/asian-soups/
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