Fall Into Noodles

Autumn came quick this year in New York.

Slurp it up

Slurp it up

We even have a storm headed our way!

The best excuse to brew up a stock in your pot.  A stock by way of dried salted fishes, Japanese radishes, and bonito flakes is top-notch with your basic wheat noodle.

Stock pot

Stock pot

I would suggest investing some funds on the dried fish you use for stock.  A combination of anchovies and herring is what I like.  Make sure your anchovies are not the teeny tiny kind that are sautéed as a side dish.

Just add water

Just add water

Add water and bring to a boil before allowing to simmer in a good pot for about 25-30 minutes.

Stock pot 2

Stock pot 2

Give a taste before you strain.  I think the bonito flakes and fish give enough flavor, but if you want to ramp it up add a little salt and soy sauce.

Benito ditto

Bonito ditto

Boil your noodles in a separate pot and give a quick rinse and drain before assembling your noodle soup.

Oodles of noodles

Oodles of noodles

I garnished with a little sliced cucumber, tofu, boiled Japanese radish, sesame oil, soy sauce, and sesame seeds.

Garnish

Garnish

Your garnish is what paints are to a blank canvas, adding vibrance and contrast to elevate your noodles.

Finish

Finish

Slurp it up!

Slurping

And slurp some more

Stock for noodles

The ingredients

7-10 dried anchovies

4 dried herring

3 small Japanese turnips, washed and peeled

3 garlic cloves

1 chunk of onion

hunk of peeled ginger, optional

3-4 cups water

garnishes:

cukes, julienned

tofu cubes

chopped scallions

cooked Japanese radishes*

cooked greens e.g. bok choy, mustard greens, etc.

finish:

sesame oil

soy sauce

sesame seeds

The steps

1. Combine stock ingredients in a medium-sized pot and bring to a boil, then lower heat and simmer for 25-30 minutes.  Season to taste and strain.

2.  Boil your noodles to al dente, rinse and drain.

3. Prepare your noodle soup in a big bowl: pour stock over noodles, garnish with toppings and finish with sesame oil, soy sauce, and sesame seeds.  *I garnish with the same radishes I used to make the stock.

4. Eat right away!

 

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