Thursday, February 18, 2010

Udon Noodle Soup

Momofuko. If you don't have the cookbook, well then I don't blame you. I can't even make most of the recipes in it, let alone pronounce half of the ingredients. Aside from his tempered potty mouth, author David Chang indeed is an inspiration to the next-gereration of chefs, who will too experiece the hardships of paying off $80K+ student loans. And although most people may not be obsessed with ramen noodles as much as Chang , from personal experience, I'm obsessed with grocery shopping. Not for clothes, or chic designer home decor; Yes....I'm only slightly ashamed to say that I have an obsession with grocery shopping. At most times, I spend well over one or two hours shopping through a co-op, a whole foods, or even a farmers market. I've always wondered whether anyone has ever noticed, "Hasn't that girl been through that aisle before?" And most likely I have. The ultimate high for my addiction is a well stocked fridge with wild Alantic Salmon, fresh organic fruits and veggies, hand-crafted artisan cheeses and a 6-pack of a local brew. No one should complain about that.

So, in honor of David Chang and all struggling chefs looking for their breakthrough, I've attempted to make my own version of udon noodle soup. Although it may not be a specific Momofuko recipe, it's inspiration came from his attitude to do what ever the heck he wanted. Enjoy!

Udon Noodle Soup

32oz beef stock

1 bushel of bok choy

3 large carrots, sliced

1 medium shallot, sliced

1 cup shiitake mushroom, sliced

1/2 cup Tempeh

2 tablespoons fresh minced ginger

8 cups of water

1 8oz bundle of Udon Noodles


Green Onion, sliced


In a large stock pot combine beef stock, bok choy, carrots, shallots, mushroom, Tempeh, and ginger. Bring to a boil and them simmer on medium heat for 5 minutes. Concurrently, in a saucepan pour in water and bring to a boil. Place the Udon Noodles in the boiling water for 8 minutes. After thoroughly cooked, drain the water and run cold water over the udon noodles. This will prevent them from cooking any further. Remove the broth mixture from heat and add the cooked udon noodles. Spoon soup into a deep bowl, and garnish with cashews and green onions. Yum!

Saturday, February 6, 2010

Fresh Honey Wheat Bread

As I opened a fresh carton of buttermilk, my nose immediately draws close and inhales a small piece of heaven. Right there in that exact moment, I decided that anything with the word butter in it has made this world a better place; especially if it’s organic buttermilk.

I poured the buttermilk in my brand spanking new bread machine, with a little this and a little that. I pushed a little button and was happy to know that kneading, rising, and baking would be taken care of by this little machine.

By the way, let me just confess something right here and now. I am not ashamed to admit that I bought a bread machine, and for all I care, it is one of the greatest inventions of mankind. It’s so great that for the first 30 minutes, I watched the ingredients knead itself into dough. It was completely entertaining and humorous in an innocent childlike manner.

Every now and then I would check on the loaf as it baked, initially thinking to myself, “oh god please don’t f-up.” Last time I attempted to make fresh bread, something went horribly wrong and not only did it greatly annoy me, I wasted 4 cups of perfectly good organic flour. This time around I was determined to get the recipe down perfectly, and I’m happy to report that it went over very well. The recipe for Fresh Honey Wheat Bread is not only damn good, I guarantee that it will be hard for you to want to share it with anyone else.

Fresh Honey Wheat Bread


1 1/2 cups buttermilk,

3 tablespoons honey

1 tablespoons olive oil

1 cup whole wheat flour

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

2 1/2 teaspoons active dry yeast


  1. Pour in the buttermilk, honey, and olive oil into pan of the bread machine pan.
  2. Add the whole wheat flour, all purpose flour, baking soda, and salt.
  3. Using your finger, make a small shallow well in the dry ingredients and carefully pour the yeast into the hole.
  4. Set your bread machine to accommodate a 2lb whole wheat loaf, on medium heat.
  5. If baking in an oven, use manual or dough cycle to knead dough.
  6. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F oven for 25 minutes