Autumn came quick this year in New York.
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.
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.
Add water and bring to a boil before allowing to simmer in a good pot for about 25-30 minutes.
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.
Boil your noodles in a separate pot and give a quick rinse and drain before assembling your noodle soup.
I garnished with a little sliced cucumber, tofu, boiled Japanese radish, sesame oil, soy sauce, and sesame seeds.
Your garnish is what paints are to a blank canvas, adding vibrance and contrast to elevate your noodles.
Slurp it up!
Stock for noodles
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
cooked Japanese radishes*
cooked greens e.g. bok choy, mustard greens, etc.
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!