Another meal that would nurture body and soul would be to top those udon noodles with a big ole rib eye.
3
Slurping has the utility of bringing the steam and aroma of the broth onto your palate enhancing the flavor of it. It's not an eccentric habit or cultural convention like holding your chopsticks a certain way. Also, another excellent good breakfast noodle is shimeji mushrooms in kombu/bonito dashi with somen noodles which are shockingly low in calories.
3
Thank you for the vegetarian recipe!
11
Butter is not commonly used in Japanese cooking. In fact "butter eater" is a slur referring to westerners.
4
He clearly said "a not-very-Japanese saute of leeks in butter"
2
I wanted to try this until I saw the long list of ingredients. This requires a lot of grocery shopping.
1
LR, I had everything in the house except for the fresh shitakes and bok choy. But then again, I often cook "Asian," and had picked most everything up from a Korean supermarket previously. I did forget the leeks but fortunately had some overwintering in my garden. The broth was superb as were the udon noodles (from my freezer), shitakes (fresh and dried), and bok choy (regular, not baby). I had firm tofu on hand, and it worked fine.
3
Another simple broth from the Times, so thank you. David Bittman had a great recipe for dashi about 5 years ago. It has become a staple, and freezes beautifully. Have to wonder if this one does or not. Well, we are going to find out this weekend.
4
Is David related to Mark?
1
Looks awesome. Can't wait to give it a whirl. I ate many bowls of udon in Japan.
3
I admire Mr. Tanis's experience of partaking of the Japanese traditional varieties of noodle soup in a historical setting. To my taste, a salad or soup made of mushrooms and scallions, shown in the picture, would do. I tolerate, but do not admire, noodles of diverse ethnic origins.
Haha, what?
46
They're noodles!!!!
5
Imported noodles are bad for our balance of payments. The Japanese and Chinese are not only eating our lunch, they are making it.
4