2013 is going to be an interesting year for foodies because cauliflower, one of the most overlooked vegetable is expected to be the show stopper – so long kale! Then there is popcorn, artisan bread and upscale Ramen. In college, my idea of Ramen was slurping sodium laden soup straight from a Styrofoam cup. Since it was pretty cheap and readily available, it was a staple in my diet for first couple years and I got sick of it. I am excited to see what will the The Rise of Ramen be like but for now I have found comfort in Udon noodles, type of thick wheat-flour noodle used in Japanese cuisine.
There is something healing and soothing about this bowl of flavorful broth accompanied by thick, chewy noodles with meaty textured mushrooms and mild flavor from lemongrass.
I loved the fresh, very prominent lemony flavor it imparts to the dish, therefore I tried to use all of its edible part with the stock. The stalk has many layers, and it may look little intimidating and confusing in the beginning but check this youtube video, it was pretty helpful!
I added few other ingredients : chopped scallions, dried whole Champignons mushroom , fish sauce, soy sauce, chicken bouillon cubes, and lots of lemongrass. However, I only used few key ingredients so I could enjoy the flavor and texture of each component in this dish. The lemony flavor of lemongrass was subtly present throughout the bowl while whole mushrooms added lot of meaty texture to the soup.
Lemongrass & Mushroom Udon Noodle Soup
Serves 2-3 big bowl
1 chicken or vegetable bouillon cube (may use any other broth)
3-4 ounce udon noodles* (cook according to the instruction on the package)
3-4 green scallions, chopped
3 tablespoon fish sauce
3 tablespoon soy sauce
1 lemongrass, sliced/chopped edible parts (refer the video)
5 Champignons mushroom, dried (may use other kind)
about 6-8 cups water (if using broth, reduce the water)
salt to taste
bean sprouts, fresh mint, basil (optional for garnish)
-In a medium quart pot, heat up the water & chicken bouillon cube until the cube dissolves
-Add all the above ingredients except for noodles and garnishes
-Continue simmering for 20-25 minutes until the flavor and aroma from lemongrass infuses with the stock and dried mushroom softens
-Cook the noodles separately and keep it aside
-Strain the broth, free of any lemongrass stalks & green onions but save the mushrooms
-Pour broth on serving bowl, add noodles and mushroom
-Garnish with fresh mint or bean sprouts
* you may other noodle of your choice and feel free to add other vegetables/meat/tofu.
Also, remember to check out recicpes from other Recipereduxers below!