Subj : BH&G 3415
To   : All
From : Dave Drum
Date : Sat Jul 24 2021 11:21:36

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Phulosophy: A route of many roads leading from nowhere to nothing.

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