Dee Randall wrote:

> Heather, to duplicate your recipe (I don't need an exact recipe), what I'll
> probably do is to add a reasonable sized piece of kombu to some boiling
> water and let simmer for about 5/10 minutes, then remove or not as is my
> discretion. (Bonita flakes are generally a little to harsh for my liking,
> but I have used them.)
> Then will you previously cook your udon noodles separately or just add to
> the broth?
>
> ??You will add your re-constituted wakame at the last 2 minutes, then stir
> in some yellow miso?? I also tend to make my broth too weak and end up
> adding a bit of tamari or shoyu. I've used all manner of miso, but in the
> past few years have preferred the yellow (shiru) misu.
>
> When you added your mix of veggies, were they previously cooked? Would you
> maybe add some frozen veggies cut up small (such as peas, cauliflower,
> broccoli, tiny green beans) or perhaps a red bell pepper or green onions or
> cilantro?
>
> I would love to have this at my command and want to use more udon. But I'm
> always at a loss. I think I'll try this in a few days. I have some turnip
> kimchee that I'd like to use, too before it goes slimy on me.
> Thanks, Heather,
> Dee Dee
>
>
>
>
>

I cook my noodles seperately, I always do that for soup for some reason. The
mixed veggies were from a frozen mix, i just nuked them for a couple minutes
to heat them up (keeping in mind that this is my lazy soup for when I'm not
feeling well, otherwise I'd have used fresh veggies). I also would have liked
some tofu but I didn't have any on hand. I need to get some anyway, I have a
few things I want to make with it.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!