Udon and Company
I’m a bit obsessed with noodle soups at the moment. Tonight I made udon noodles with a spicy soy ginger broth (and just a splash of mirin). It was much less salty than the last broth I made.
The broth was good, and the whole wheat udon performed like a champ, but the veggies made this dinner. I added baby bok choi, scallions, a carrot, two small thai bird chili peppers, and some honshimeji mushrooms. The mushrooms were incredibly expensive to the tune of $19.99 a pound, but I only needed a dollar’s worth for a hearty serving in two bowls.
The veggies, cut and ready to go:

The finished product!


That baby bok choi looks so, so good.
Comment by Jodie — March 16, 2008 @ 8:18 pm
Wow.. $19.99 a pound?! I hope you chose wisely! Your noodle soup looks fabulous. =)
Comment by Romina — March 16, 2008 @ 10:26 pm
so pretty! it looks really authentic.
Comment by Steffi — March 18, 2008 @ 2:20 am