"Target of the Heart" - Hearty Udon Noodle Soup

Recipe (printable PDF)

The Night Stalkers #8
EXCERPT:
Pete lay there and let his sleepy mind follow the light tracery of Danielle’s fingers over his back and shoulders.
After the onsen bath, they’d eaten udon noodles with thin slivers of pork at a foot-high table while wearing thin wrap-around robes. Rather than American udon dark with heavy soy sauce, it was light with anise and rice vinegar, elegantly carved vegetables. Sweet and savory. Mellow and spicy. It was Japan.
She had taken to chopsticks quickly, at least quickly enough that she wouldn’t starve, and he was able to spend much of the meal admiring how the robe’s silk hid then revealed shapes without clinging.

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Note: What this recipe lacks in terms of perfection, in makes up for with a rich heartiness…and a very quick prep time.
Active time: 20 minutes / Total time: 20 minutes / Serves 4
Ingredients

• 1-1/2 qt. vegetable or chicken stock (low-sodium is better)
• 5 oz. Udon noodles, dry (can substitute rice or soba noodles) – see cooking note

Ingredients – Addition 1 (mixed in a small bowl)

• 2 in. fresh ginger rooted grated (powdered ground ginger just doesn’t do it)
• 1 sm. red chili, seeded and chopped fine (or 5 dried red pepper pods, break one open for more heat)
• 6 scallions, cut in 1/2” rounds
• 1 tsp. Chinese five-spice powder
• 1 Tbsp. brown sugar
• 1 Tbsp. sweet chili sauce
• 1 Tbsp. soy sauce

Ingredients – Addition 2

• 10 oz. Shitake mushrooms, stems discarded, sliced 1/4”
• If using pork instead of tofu: 1 lb. pork loin (sear separately for 4 min. per side), sliced very thin

Ingredients – Addition 3

• 1/2 sm. lime, juice only
• 1 head of bok choy, discard lowest couple inches, 1/2” slices including the greens (napa cabbage or even head cabbage will work in a pinch)
• 14 oz. extra-firm tofu cut into 1” cubes
• 1-2 tsp. Sriracha or other hearty hot sauce (the first tsp. adds life rather than heat, up to 3 tsp. brings the heat)
• 2 tsp. sesame oil

Garnish

• handful of peanuts
• chopped parsley or cilantro

Instructions
Note: Except for the noodles, everything cooks in 10 minutes. So, the timing of when you add the noodles will vary depending on the type of noodle. Our dried udon noodles take 13-14 minutes to cook, so I simmer them alone for 3 minutes before adding other ingredients. Thin rice noodles (vermicelli) cook in 2-3 minutes and would be added much later. If you’re out of noodles, you can even toss in a couple cakes of ramen noodles [without the flavor packets] for the last 3 minutes.)

1. Bring broth to boil in a large pot. (You can do most of the prep while it’s heating.)
2. Add the udon noodles, and simmer for 3 minutes.
3. Add all ingredients of Addition 1. Simmer for 5 minutes.
4. Add mushrooms. If using pork, add it here. Simmer for 3-4 minutes.
5. Test your noodles and try to estimate how soon they’ll be done. Just a little too toothsome is where you want them to be.
6. Add all ingredients of Addition 3: lime juice, bok choy, and tofu. Turn up heat as needed to maintain simmer for 2 minutes, stirring a few times to mix well.
7. Garnish to taste in the bowl.

Reheats well (though the noodles will have absorbed too much liquid). Doesn’t freeze well (noodles turn to mush).

A whole meal in a single delicious bowl.

Recipe (printable PDF)