Green Tea Broth With Udon Noodles (Mark Bittman)

  1. Put 7 cups water in a large pot with a tight-fitting lid and bring to a boil. Remove from the heat and let rest for a couple minutes. Stir in the tea leaves (or use a tea ball, cheesecloth, or some other mesh contraption), cover, and steep until fragrant and richly colored, 5 to 10 minutes. Strain the "tea broth" through a strainer and put the tea in a large saucepan. Discard the tea leaves.
  2. Bring the tea broth to a boil and sprinkle with salt. Stir in the udon. When the broth returns to a boil, add 2 cups of cold water. When the liquid returns to a boil, turn the heat down so that it bubbles gently without overflowing. Cook, stirring occasionally, until the noodles are just tender, usually 5 to 7 minutes, but it could be more depending upon the brand you use. Taste and add more salt, a few grinds of pepper, and the mirin or sugar, if you like, and serve.

broth, green tea, salt, udon noodles, fresh ground black pepper, mirin, additions, tomatoes, cayenne, noodles, bean, eggs, fresh ginger, sesame seeds, black mustard seeds, nuts, wasabi paste, onion, handful, shredded lettuce, bean sprouts, candied ginger

Taken from www.food.com/recipe/green-tea-broth-with-udon-noodles-mark-bittman-362489 (may not work)

Another recipe

Switch theme