Teva’s Pittari Perfect Udon.
Jul. 4th, 2008 03:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sechan19For those of you who enjoy recipes, and/or want to know what I’m eating over here:
Ingredients
2 cups water
65 grams medium thick udon noodles (note: you can supplement ramen or soba)
2 spears asparagus, diced
1 tablespoon yuzupon (lemon-infused soy sauce)
* or 1 tablespoon soy sauce and 1 squeeze of lemon juice
diced garlic, to taste
1 small package of miso (the instant kind that comes in ten-packs)
Directions
In a medium-sized pot, combine water, asparagus, and garlic, and bring to a boil. Reduce to a simmer, add udon and let soften. Add in yuzupon and simmer for two minutes. Add miso and stir, let simmer for two more minutes. Serve hot, preferably in a pretty bowl. ;)
This is fast, easy, filling, and--most importantly--delicious. The water amount is more than a usual miso serving, which reduces the saltiness of the broth, and the dash of lemon really brings out the delicate flavor of asparagus.
I love cooking for myself in Tokyo.
Ingredients
2 cups water
65 grams medium thick udon noodles (note: you can supplement ramen or soba)
2 spears asparagus, diced
1 tablespoon yuzupon (lemon-infused soy sauce)
* or 1 tablespoon soy sauce and 1 squeeze of lemon juice
diced garlic, to taste
1 small package of miso (the instant kind that comes in ten-packs)
Directions
In a medium-sized pot, combine water, asparagus, and garlic, and bring to a boil. Reduce to a simmer, add udon and let soften. Add in yuzupon and simmer for two minutes. Add miso and stir, let simmer for two more minutes. Serve hot, preferably in a pretty bowl. ;)
This is fast, easy, filling, and--most importantly--delicious. The water amount is more than a usual miso serving, which reduces the saltiness of the broth, and the dash of lemon really brings out the delicate flavor of asparagus.
I love cooking for myself in Tokyo.
