AuthorJen BookerUdon Noodle Soup
Warm a large pan over a medium heat and add 2 teaspoons sesame oil
Sauté the onions and ginger together until the onion is beginning to caramelize, then add the garlic and cook, stirring frequently, for another few minutes.
Slit the lemon grass lengthways with a sharp knife then bash it with a rolling pin (it helps the flavour come out!). Add it to the pan with the the star anise and cinnamon then pour over the broth and tamari/soy sauce.
Simmer for around 30 minutes then sieve it to remove all of the add-ins and return the liquid to the pan. Keep it on a low heat to keep warm.
While the broth is simmering prepare your toppings.
Wash and chop all of the raw veggies and sauté the mushrooms in the remaining 2 teaspoons of sesame oil until golden brown.
Cook the noodles as per instructions
Assemble your bowls by putting noodles in the bottom, ladling over the hot broth, then covering with toppings of choice. Finish with a sprinkling of sesame seeds.
Ingredients
Directions
Warm a large pan over a medium heat and add 2 teaspoons sesame oil
Sauté the onions and ginger together until the onion is beginning to caramelize, then add the garlic and cook, stirring frequently, for another few minutes.
Slit the lemon grass lengthways with a sharp knife then bash it with a rolling pin (it helps the flavour come out!). Add it to the pan with the the star anise and cinnamon then pour over the broth and tamari/soy sauce.
Simmer for around 30 minutes then sieve it to remove all of the add-ins and return the liquid to the pan. Keep it on a low heat to keep warm.
While the broth is simmering prepare your toppings.
Wash and chop all of the raw veggies and sauté the mushrooms in the remaining 2 teaspoons of sesame oil until golden brown.
Cook the noodles as per instructions
Assemble your bowls by putting noodles in the bottom, ladling over the hot broth, then covering with toppings of choice. Finish with a sprinkling of sesame seeds.