Hey, I'll admit... this isn't the fanciest thing I have ever come up with, but it is one which used up all of the leftover ingredients I had from 'Japanese Dinner' a few nights ago. In that respect, it was a triumph - to use the same ingredient set in a different way. The wasabi adds a nice flavor dimension to the broth without making it spicy, which was nice. Next time, I think I'll do the noodles separately in heavily salted boiling water, and then ad them to the broth, as the noodles had some trouble picking up the flavor of the broth in such a short cooking time. The broth was really good, though. I'll probably make this again as we always have udon noodles laying around.
4 cups basic sea stock (dashi)
3 tablespoons miso paste
2 teaspoons wasabi paste
2 teaspoons sake
2 tablespoons light soy sauce
1 teaspoon mirin
pinch salt
3 packages udon noodles
1 scallion, very thinly sliced
½ package firm tofu, drained and sliced
Heat the stock over medium-high heat. When hot, but not boiling, add the miso, wasabi, sake, soy sauce, mirin and salt. Stir to dissolve the pastes completely. When dissolved, add the noodles and stir to separate, cooking for about 2 minutes. Lastly add the tofu and the scallions. Cook for another 30 seconds to 1 minute. Taste the broth, check the noodles for doneness and check for seasoning. Serve hot.
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