Lulu Lemon Black Dance Bags

nonchalantly

Sometimes in the kitchen, both say nothing. I actually hesitated to publish this note. You never know if the tribe my bed ...

They do not like miso. What they value by cons, what are these colorful little packets of instant noodle. It pleases them very much. I cro there IS something of an apprentice Wizard to play with these little Easter ets square. Just pour hot water. They have their preference. Perfume chicken, shrimp flavor.

What they love above all is the price ... Unbeatable. Less than 40 cents. Indeed this is the game, find even cheaper. The rest, what's in it, they do not care a bit or do not think, I do not know.

Me too, I like to play. And I like the broth with noodles inside. But I prefer to know what I put. And like the boys do not care, I said nothing. They loved it.

Udon broth

1 liter of water.

3 spring onions, finely chopped

1 carrot, peeled, cut into small sticks

1 stalk of celery into thin sections

1cm fresh ginger root peeled, grated

1 tbsp shiromiso

4 bundles of udon noodles

shiso leaves (optional)

white sesame powder (optional)

chili or shichimi togarashi (7 spice powder)

Matching:

Chicken roast, boneless, skinless, chopped

Steak marinated in a sauce soybeans, and chopped toasted

firm tofu into strips, prepared as HERE

In pot, prepare the broth Sautee vegetables in a little fat. Sweat for a few minutes without browning, then add the ginger. Stir for a moment before adding water (already hot). Bring to a boil then reduce heat. Cover and forget.

Cook udon noodles in a large volume of unsalted water. Once cooked rinse with cold water. Book.

Just before serving, add a tbsp of miso soup. To do this, take a little broth, mix miso and pour into the pot. Stir but do not boil. Meanwhile, cook the meat or tofu, or both.

udon Divide into bowls, pour the broth, add the accompaniment please. Flavor to taste.

Enjoy with chopsticks

not hesitate to make a fuss

sucking noodles.

The udon noodles are thick prepared from wheat flour and salt water. Most often they are found in dry packages of 4 sticks.

For cooking, the easiest way is to follow the package directions and stop cooking when they are still a bit firm when it is added to a soup.

The important thing is especially good rinse with cold water, once boiled, to remove all traces of starch.

Classically udon are served alone or with a side of vegetables. Very rarely with meat. This is done instead of ramen (those little colored packets).