Saturday, November 6, 2010

Char Sui & Vegetable Noodle Soup

This udon bowl was very easy, especially since the main ingredients were either pre-made or frozen.  You can probably pop this one off in about 20-25 minutes.  Why did I use two different kinds of broth?  Simple.  I ran out of turkey stock and I didn't feel like watering it down.  The taste comes out very well.  If you don't have turkey and/or veal stock, just use chicken and beef stock, or just one or the other.  Also, you can substitute dried udon noodles if you don't have fresh (provided that you cook them first), but the fresh udon has a better texture for this soup.


Ingredients:

1 oz. pork belly
1 oz. char sui
small handful frozen broccoli
2 dried shiitake mushrooms, reconstituted
1 small sweet pepper (or use 1/4 bell pepper), seeded
1/2 frozen corn cob (it should be cooked--or use roughly 1/4 c. bagged frozen corn), kernels cut from the cob
1/2 frozen udon noodle block
1/2 c. turkey stock
1/2 c. veal stock
shichimi togarashi (optional, to serve)

Place the udon noodles in a bowl and cover with boiling water.  Soak until the noodles are warmed up.  Separate the noodles with your hands and drain.  Set aside.

Cut the pork belly into 1/2 in. cubes.  Heat a pot over medium heat and add the pork belly pieces.  Cook 2-3 minutes, or until the meat has cooked through. 

Slice the sweet pepper into 1/2 in. rings.  Add the corn, broccoli, and pepper and cook until thawed and heated through.

Add both stocks and bring to a boil.  Slice the mushrooms into 1/4 in. slices and add to the soup.  Simmer 2-3 minutes.

To serve, place the noodles int the bottom of a serving bowl, then spoon the soup over top.  Sprinkle with shichimi togarashi.

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