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!

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