Udon and Soba noodle soups respectively are simple to make.
They are so simple that a person hardly needs a recipe.
However, if you do not cook often, a recipe is a nice guideline.
Soup is definitely easy to make, and easy to store and eat as left overs.
Zoks' udon soup is a lucky accident- that came from our wish to make Kitsune Udon, which we ate every day in Kyoto, Japan. Kitsune is the Japanese for 'fox'. I know this from a Akira Kurasawa film.
Zok and I picked boxes at random at various Asian stores until we found a combination we liked. (See the two boxes pictured).
Zok is quite picky about his udon noodles, and the ones he likes, we can't find here on the island so he stocks up while in Melbourne or Sydney.
The trick to the tofu is to cook it in butter, actual real butter until crispy.
The noodles are cooked and set aside.
One packet of each soup stock, with about 3 cups of water to simmer, add garlic, spring onion, and if you are Zok red chillies.
Scoop noodles into each bowl, add in tofu cut to strips, and ladle in broth.
We are still working on how to make Kitsune Udon.
Our spicy soba soup was taken from this recipe:
Cook the soba noodles and set them aside.
Broth:
1 litre of water simmered up with a vegetable cube (stock cube)
Add:
3 spring onions,into 5 cm length and then sliced in halve.
1 carrot sliced into match sticks
Shitake mushrooms (fresh) lengthwise into strips
1 clove of Garlic sliced
1 inch sliced ginger (into round discs)
One red chili without seeds sliced
Again, put noodles into a bowl and ladle in broth as desired.
I like lots of ginger, Zok likes to add in extra spice, such as wasabi stems.
They are so simple that a person hardly needs a recipe.
However, if you do not cook often, a recipe is a nice guideline.
Soup is definitely easy to make, and easy to store and eat as left overs.
Zoks' udon soup is a lucky accident- that came from our wish to make Kitsune Udon, which we ate every day in Kyoto, Japan. Kitsune is the Japanese for 'fox'. I know this from a Akira Kurasawa film.
Zok and I picked boxes at random at various Asian stores until we found a combination we liked. (See the two boxes pictured).
Zok is quite picky about his udon noodles, and the ones he likes, we can't find here on the island so he stocks up while in Melbourne or Sydney.
The trick to the tofu is to cook it in butter, actual real butter until crispy.
The noodles are cooked and set aside.
One packet of each soup stock, with about 3 cups of water to simmer, add garlic, spring onion, and if you are Zok red chillies.
Scoop noodles into each bowl, add in tofu cut to strips, and ladle in broth.
We are still working on how to make Kitsune Udon.
Our spicy soba soup was taken from this recipe:
Cook the soba noodles and set them aside.
Broth:
1 litre of water simmered up with a vegetable cube (stock cube)
Add:
3 spring onions,into 5 cm length and then sliced in halve.
1 carrot sliced into match sticks
Shitake mushrooms (fresh) lengthwise into strips
1 clove of Garlic sliced
1 inch sliced ginger (into round discs)
One red chili without seeds sliced
Again, put noodles into a bowl and ladle in broth as desired.
I like lots of ginger, Zok likes to add in extra spice, such as wasabi stems.
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