• BH&G 3415

    From Dave Drum@1:229/452 to All on Sat Jul 24 11:21:36 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Nabeyaki Udon Soup w/Chicken, Spinach & Mushrooms
    Categories: Oriental, Soups, Poultry, Mushrooms, Seafood
    Yield: 4 Servings

    1/2 c Dried sardines
    +=OR=+
    1 (5") piece dried kombu
    5 oz Mature spinach; trimmed
    3/4 ts Kosher salt; + more
    1/2 c Snow peas
    2 Boned, skinned chicken
    - thighs; in 1" pieces
    7 oz Thin sliced shiitake,
    - shimeji, or enoki
    - mushrooms; roots trimmed
    2 (1/2 oz ea) pieces fried
    - tofu (aburaage); in 1/4"
    sl (opt)
    3 tb Soy sauce
    1 ts Mirin
    8 oz Udon noodles
    1/2 c Sliced scallions
    1 1/2 oz Japanese fish cake; thin
    - sliced (opt)
    2 lg Eggs

    Place sardines or kombu in a large Dutch oven or donabe,
    fill with 6 cups water, and set aside at least 15 minutes
    or up to 1 hour.

    Meanwhile, cook spinach in a medium pot of boiling salted
    water until just cooked through, about 1 minute. Using a
    slotted spoon, transfer to paper towels. Gently squeeze
    water from spinach, then transfer to a cutting board and
    cut into 2" slices. Transfer to a plate. Return liquid to
    a boil, add snow peas, and cook until just cooked
    through, about 1 minute. Drain and transfer to plate with
    spinach. Wipe out pot and reserve.

    Bring sardine liquid to a simmer over medium-high heat.
    Using slotted spoon, discard sardines, then reduce heat
    to medium. Add chicken and simmer until cooked through,
    about 5 minutes. Add mushrooms, tofu (if using), soy
    sauce, mirin, and remaining 3/4 tsp. salt. Cook,
    stirring, until mushrooms are tender, 3-5 minutes.

    Meanwhile, cook udon in reserved pot 2 minutes less than
    package directions.

    Bring chicken mixture to a simmer. Drain noodles and add
    immediately to pot. Add spinach, snow peas, scallions,
    and fish cake (if using), arranging each into sections
    and leaving an opening for egg.

    Gently beat eggs in a small bowl with a whisk or
    chopsticks. Pour into broth and cook until just set,
    about 2 minutes.

    Serve soup immediately in pot tableside, portioning into
    individual bowls.

    COOKS' NOTE: Fried tofu (aburaage) and Japanese fish cake
    are available at Asian markets and some specialty grocery
    stores.

    Keiko Ohtao

    Epicurious | January 2017

    Yield: Serves 4

    Format by Dave Drum; January 11, 2017

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