Green Tea Broth With Udon Noodles Mark Bittman Recipes

SMOKY TEA STOCK

Smoky Tea Stock image

Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups. This one is a perfect broth for udon noodles.

Provided by Mark Bittman

Categories easy, quick, soups and stews

Time 15m

Yield About 6 cups of stock

Number Of Ingredients 4

Ingredients

Sliced ginger
1/4 cup Lapsang souchong tea leaves (green tea is also good) or 4 tea bags
Soy sauce
Black pepper

Steps:

Drop some sliced ginger into 6 cups water, bring to a boil, then turn off the heat.
Let rest for a few minutes, then stir in 1/4 cup Lapsang souchong tea leaves (green tea is also good). If you can't find loose tea leaves, use 4 tea bags.
Steep for 5 or 10 minutes, then strain. Season with soy sauce if you like, and add some black pepper.

GREEN TEA BROTH WITH UDON NOODLES (MARK BITTMAN)

Green Tea Broth With Udon Noodles (Mark Bittman) image

From Mark Bittman's cookbook, "How to Cook Everything Vegetarian". With its somewhat savory taste, the resulting soup is elegant in both simplicity and speed; and the list that follows shows the ways to embellish and intensify the flavor. Some are garnishes to serve over the noodles; others are cooked in the broth to give it more character. And some can go either way. Makes 4 first-course or 2 lunch servings

Provided by blucoat

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup green tea leaves
salt
8 ounces udon noodles
fresh ground black pepper
1 tablespoon mirin (optional) or 1 tablespoon sugar (optional)
1 cup finely chopped tomatoes, added to the broth as it simmers (optional)
1 -2 pinch cayenne (optional) or 1 -2 pinch other ground dried chile, added to the broth as it simmers (optional)
1/2 cup cubed tofu, added to the broth when the noodles are nearly finished cooking (optional)
1 cup precooked small bean, added to the broth when the noodles are nearly finished cooking (like soybeans, adzuki, edamame, or mung) (optional)
4 scrambled eggs, added to the broth when the noodles are nearly finished cooking (optional)
1 tablespoon grated peeled fresh ginger, added to the broth as it simmers (optional)
2 sheets nori, lightly toasted and cut into 1-inch strips, for garnish (optional)
1 tablespoon sesame seeds, used as a garnish (optional)
1 teaspoon black mustard seeds (to garnish) (optional)
2 tablespoons nuts, like pistachios, cashews (optional) or 2 tablespoons hazelnuts, toasted and used as a garnish (optional)
1 dab wasabi paste (to garnish) (optional)
1 thinly sliced onion, added to the broth as it simmers or as a garnish (optional)
1 handful of julienned cucumber, added to the broth as it simmers or as a garnish (optional)
1 -2 cup shredded lettuce (optional) or 1 -2 cup cabbage, added to the broth as it simmers or as a garnish (optional)
1 cup mung bean sprouts, added to the broth as it simmers or as a garnish (optional)
2 tablespoons candied ginger, added to the broth as it simmers or as a garnish (omit the mirin or sugar) (optional)

Steps:

Put 7 cups water in a large pot with a tight-fitting lid and bring to a boil. Remove from the heat and let rest for a couple minutes. Stir in the tea leaves (or use a tea ball, cheesecloth, or some other mesh contraption), cover, and steep until fragrant and richly colored, 5 to 10 minutes. Strain the "tea broth" through a strainer and put the tea in a large saucepan. Discard the tea leaves.
Bring the tea broth to a boil and sprinkle with salt. Stir in the udon. When the broth returns to a boil, add 2 cups of cold water. When the liquid returns to a boil, turn the heat down so that it bubbles gently without overflowing. Cook, stirring occasionally, until the noodles are just tender, usually 5 to 7 minutes, but it could be more depending upon the brand you use. Taste and add more salt, a few grinds of pepper, and the mirin or sugar, if you like, and serve.

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