Udon Noodle Soup

February 28, 2014 | By | Comments (1)

As spring looms I’m beginning to panic over the end of soup season. Last September I spent an afternoon poring over our recipe collection and mapped out a to-do list of soups for the winter. I ended up making four of them over and over again (obsessions die hard) and I don’t think I can swing the rest of the pages-long lineup by March 20th. Lucky me—Sunset magazine ran an udon* noodle feature this month that took a swift kick to my comfort food soft spot. I’ve since ditched the list and crowned silky udon noodles floating in fragrant dashi the dish to round out my winter.

udon

Udon with Soft Egg and Green Onion

*Dried or fresh-frozen udon noodles can be found at well-stocked grocery stores and Asian markets, but for the silkiest, chewiest noodle try making your own. Check out this photo guide, one step of which actually involves standing on top of your dough!

Get more udon recipes here:
Chilled Udon Salad
Udon Soup with Shrimp
Peanut Chicken Noodle Soup

COMMENTS

  1. knightsroom

    Reblogged this on knightsroom's Blog.

    February 28, 2014 at 1:07 pm

Leave a Comment

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s