Saturday, June 20, 2015

Udon Pantry Soup

Since I still haven't finished my undergraduate degree, I'm currently taking a two-week intensive stable isotope course. (25 and still working on a bachelor's anyone? Just me? Ok then!). Starting Monday I've been in class at least 8 hours a day, and since campus isn't all that close to home, I've been leaving in the morning carrying two meals in my purse, and returning 13 hours later with my brain completely fried. Last night, in a stress-induced fit of bad decision making, I bought three packs of sour punch straws at a gas station on my way home and ate all of them while avoiding my dishes. This morning my teeth hurt, which is perhaps unsurprising. I hate getting older. Am I going to have to actually start flossing now? Adulthood sucks.

On Thursday, I took advantage of an unexpected afternoon break to go home and catch up on several hours of sign language homework and eating something that hadn't come out of my freezer stash. Unfortunately I haven't gone to the grocery store in a while, so my refrigerator contents consisted of a couple green onions, some seriously wilted beet greens and a carton of eggs. Enter: udon noodles.


Did you know you could buy udon noodles fresh? I found them individually wrapped in 6oz packages at the asian grocery near my old apartment. In Utah!! Take that, culturally diverse cities all my friends live in!

So yes, here is my recipe for white-girl pantry udon noodle soup. This came together in 20 minutes while I was doing some laundry, and it's still good a couple days later. I even used the turnip greens. And a good day to you.

Udon noodle soup with greens and eggs
adapted from thekitchn

12oz udon noodles
6 cups vegetable broth (I use better than bouillon veggie base!)
2 star anise
~1 inch of ginger, peeled and cut into 1/4 inch chunks
2 whole garlic cloves, peeled and gently smashed
a big handful of greens, roughly chopped (I used beet greens, but I'm sure kale, spinach or what have you would also work well)
3 Tbs soy sauce
1 tsp rice vinegar
3 green onions, thinly sliced
3 eggs

Hard boil eggs however you choose- I bring a pot of water to a boil, add the eggs then turn off the heat, cover, and wait 12 minutes. Starting with cold broth, bring broth, anise, ginger and garlic to a simmer over low heat. When it's simmering, add the noodles and greens and cook for about five minutes, until noodles are warm all the way through and greens are wilted. Remove from heat and fish out garlic, ginger and anise. Stir in soy sauce, rice vinegar and green onions, and eat with hard boiled eggs.

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