I am not going to make any excuses about why I have not been regularly blogging. Life is busy, in a good way. I have a busy work schedule, for a job I love. Recently my sixteen-year-old son won his clarinet audition for Philadelphia Sinfonia, a prestigious youth orchestra in Philadelphia. My twelve-year-old daughter is having a great time checking out lots of local skate parks and becoming quite the skateboarder! IT'S ALL GOOD!
The other day, I was able to work from home. One of the benefits of working at home is the ability to cook a great lunch in your own kitchen. This recipe is what I pulled together and it was so much better than the quick grab and go lunch I often have in the office.
I admit, I made this a little too spicy for even my palate. You can adjust the amount of hot by simply reducing (or omitting) the red pepper flake. And, if you don't have time to create your own stock or broth you can use a ready made Thai Culinary Stock, such as this one or simply use a vegetable stock and forgo the rest of the seasonings. You can make it as simple or complicated as you would like.
One thing to note: the mushrooms in this soup are delicious, both in the soup and on their own. Cooking them until they release their liquid and allowing them to continue to cook until the liquid is completely evaporated and the mushrooms caramelized it creates a chewy texture and deep flavor that is quite pleasant.
Until next time (and I am not sure when that will be), enjoy!
Shitake Brussels and Udon Noodle Soup
1 9 oz package of udon noodles
3 tsp sesame oil, divided
5 oz shitake mushrooms, stems removed and sliced thin
1 tsp olive oil
1 clove garlic, minced
6 brussels sprouts, steamed with individual leaves separated
8 cups vegetable stock
1/2 tsp ground ginger
2 tbsp tamari sauce
1 tbs rice vinegar
1 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp curry powder
1 tbsp lemon juice
Red pepper flake to taste (optional)
Salt and pepper to taste
Parsley or cilantro for garnish (optional)
Cook the udon noodles according to the package directions. Drain, toss with 1 tsp. sesame oil. Set aside and keep warm.
In a saute pan over medium heat add the olive oil and another tsp of the sesame oil. Add the mushrooms and cook until they are starting to release their liquid. Add the garlic, turn the heat to low and continue to cook until the mushrooms have released all of their liquid and it has evaporated. This could take about ten minutes. Once finished remove and place on a paper towel to absorb any oil.
While the mushrooms are cooking add the vegetable stock to a large stockpot and heat over medium to medium-high heat. Add the remaining sesame oil, ground ginger tamari sauce, rice vinegar, lemon juice, onion and garlic and curry powders and red pepper flake (if desired). Season with salt and pepper. Allow to cook until stock is hot bot not boiling.
To serve, place noodles in a bowl, top with broth, brussels sprouts leaves, and shitake mushrooms. Garnish with parsley or cilantro if desired.