Park East Kosher Butchers & Fine Foods | Food Online | Delivery | Catering| Deli | Meat

One-Bowl-Wonders!

By Naomi Ross

The click-click-click of my radiator plays its little tune and I hear the sweet, raspy sound of heat coming up on a cool autumn night. The days are getting shorter, and as the leaves slowly descend, so does the realization that whether I like it or not, the cold is coming. And so I go through the list in my head: Winter coats: check. Snow boots: check. Rock salt: check. Really yummy weeknight suppers that will warm and nourish my family: come again?

Now is the time to start thinking and planning for the many cool nights ahead. And why not outfit yourself with a new recipe “wardrobe” for the coming season?! Winter soups and stews are a great place to start. Think “heartiness factor” – by this I mean identifying those essential ingredients which are helpful in making a dish “hearty.” Legumes such as chick peas, beans or lentils add protein and substance to any soup or stew and are a great pantry item to keep on hand. Grains and pastas are filling and add tremendous body either in your soup or as bed upon which to put your stew. I like to keep my pantry stocked with these items the whole year, but especially when the weather gets colder. Meats, whether chunks of beef stew meat or even a turkey wing, are definitely hearty, and although I prefer to purchase meat fresh, it’s never a bad idea to keep a package or two in your freezer for a bad weather day.

I’m a big fan of soups – especially ones that can be a meal unto themselves. This year, I started my own search in my recipe box. Much like shopping in your own closet, I’m often pleasantly surprised at what I might find: in this case, an old tattered paper, folded in four, with the scribbling of my husband’s old roommate. I am suddenly transported back to their apartment years before, and to the day he showed us how to make his mother’s Niku Udon, Japanese Beef Noodle soup, the way he ate it growing up in Japan. BINGO. Thick Japanese Udon noodles, meaty strips of beef and a flavorful broth make this an especially earthy and satisfying soup… a recipe to kick off the cool weather season.

Here is an adapted version of that recipe. You can use any fatty, marbled cut of meat (like rib); however, I prefer skirt steak. Skirt steak is from the diaphragm. It has excellent flavor and texture, but can be salty. For this reason, it is recommended to either rinse or soak the meat prior to use, then pat it dry.

Easy Beef Udon Noodle Soup

Udon noodles are thick Japanese wheat noodles that can be found fresh in the produce section (Nasoya brand) or in the Asian section of the supermarket (such as Eden brand).

Serves 4.

1 (8.8 oz.) package Udon noodles
3 cups water
1½ cups Sake (Japanese rice wine)
2 tsp. sugar
Pinch of salt
3 cups thinly sliced onion (2 medium onions)
1 lb. skirt steak, very thinly sliced crosswise into 2” long strips
4-5 scallions, cut into spears
3-4 tbsp. soy sauce (Kikkoman or Yamasa)
Freshly ground black pepper

Prepare Udon noodles according to package instructions. Rinse, drain and set aside.

Meanwhile, combine water, sake, sugar and salt together in a medium pot (4-quart). Place over medium heat and bring to a boil. Add onions and simmer together until the onions are soft and translucent, about 10 minutes. Add meat and scallions and simmer until just cooked through, about 2-3 minutes (do not overcook meat or it will become tough). Add 3 tablespoons soy sauce; stir to blend. Season to taste with more soy sauce, if needed, and black pepper.

Place Udon noodles in each individual serving bowl and generously ladle hot soup over noodles to cover. Serve and enjoy!

Tags:

Comments are closed.