Japanese Noodles

  • 3 cups of vegetable nage (or light chicken broth)
  • Somen, Ramen or other Japanese noodles
  • Tempura fried mixed veggies (see tempura batter recipe)
  • Tofu sliced into bite size bits
  • For topping: a few drops of toasted Sesame oil, Soy Sauce, chopped cilantro or green onion, and hot sauce if desired (I use Sriracha)

Heat the broth up to a boil and add the noodles, reduce to a simmer and cook like any other dried pasta to desired consistency. Pour noodles and broth into a bowl. Add veggies and toppings. In Japan, slurpping indicates a delicious dish so eat the noodles and bits and if you enjoyed, slurp up the broth.

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One response

5 02 2010
Jen Fletcher

Don’t know about the US but just discovered organic miso paste and brown rice miso in jars in the supermarket (Sainsburies); Makes miso and ramen even easier and gives that authentic flavour. Finally the retail giants are catching on the japanese flavour, although I’ll still be making a trip to the chinese supermarket for other items. 🙂

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