Tonight for dinner I whipped up my miso udon soup with stuff I had on hand.
It's a nice meal for when I am not feeling well. Thawed
carrot/cauliflower/peapod mix, cooked udon noodles, reconstituted wakame
seaweed and broth made with yellow miso. I made the broth too weak (I always
do that) so we added a bit of tamari.

Also have a loaf of sundried tomato bread in the machine.


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

The Bubbo wrote:
> Tonight for dinner I whipped up my miso udon soup with stuff I had on hand.
> It's a nice meal for when I am not feeling well. Thawed
> carrot/cauliflower/peapod mix, cooked udon noodles, reconstituted wakame
> seaweed and broth made with yellow miso. I made the broth too weak (I always
> do that) so we added a bit of tamari.
>
> Also have a loaf of sundried tomato bread in the machine.
>
>

If you get a chance try aka miso next time. It really brings out the
taste of the noodles. Also dashi adds a lot of flavor to the broth.

George wrote:
> The Bubbo wrote:
>> Tonight for dinner I whipped up my miso udon soup with stuff I had on hand.
>> It's a nice meal for when I am not feeling well. Thawed
>> carrot/cauliflower/peapod mix, cooked udon noodles, reconstituted wakame
>> seaweed and broth made with yellow miso. I made the broth too weak (I
always
>> do that) so we added a bit of tamari.
>>
>> Also have a loaf of sundried tomato bread in the machine.
>>
>>
>
> If you get a chance try aka miso next time. It really brings out the
> taste of the noodles. Also dashi adds a lot of flavor to the broth.

thanks for the suggestions. I need to get dashi to keep on hand for times like
this.

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

Dashi is stock. You mean bonito flakes for making dashi. Also get
some kombu for the dashi, then remove it and add the wakame to leave in
the soup. It will make the aroma much richer and the flavor deeper.

--Blair

Blair P. Houghton wrote:
> Dashi is stock. You mean bonito flakes for making dashi. Also get
> some kombu for the dashi, then remove it and add the wakame to leave in
> the soup. It will make the aroma much richer and the flavor deeper.
>
> --Blair
>

duh, yeah. I have been out of sorts all day. I meant the bonito flakes not the
dashi.

thanks.

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

"The Bubbo" > wrote in message
...
> Tonight for dinner I whipped up my miso udon soup with stuff I had on
> hand.
> It's a nice meal for when I am not feeling well. Thawed
> carrot/cauliflower/peapod mix, cooked udon noodles, reconstituted wakame
> seaweed and broth made with yellow miso. I made the broth too weak (I
> always
> do that) so we added a bit of tamari.
>

> .:Heather:.

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

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!