We love having foods from different cultures and countries so I have several Easy Lunch Ideas that are loosely based on those kinds of foods. Its a lot of fun and interesting to have a food from a country you are studying during the school year, and some of the recipe make it into our regular line-up and stay all year. Japanese Noodle Soup is one of them.
Japanese noodles are made from several different kinds of flours. There are udon noodles made from flour, noodles made from rice and there are noodles made from other grains. The ones I prefer are soba noodles, made from buckwheat flour. This soup can be prepared using whatever kind of Japanese noodle you like.
There are several ingredients that you may not have heard of, so I’ve tried to link them to pictures and descriptions. None of the ingredients are difficult to find. I have seen them all at Walmart and Kroger in the International Foods isle.
3-4 tsp dashino moto (I buy it in little packets, it is a fish soup stock that is the base of many Japanese dishes) OR you can use bonito flakes instead.
5-6 cups water
1/4 cup low sodium soy sauce
enough for 4 servings (make a ring with your thumb and forefinger, the amount of noodles needed should fit in that circle)
2 green onions, sliced
any other add-ins you like, such as, reconstituted dried mushrooms, shrimp, thinly sliced carrots, diced tofu, dried seaweed, broccoli rabe or frozen/frozen spinach.
Making the soup …..
Bring the water and dashino moto to a boil
Add the soy sauce, noodles, and tofu if used, and cook til the noodles are done.
Add the onion.
Add the other ingredients you choose to use.
Simmer til the greens or mushrooms are done, or is you aren’t using those ingredients, simmer until the noodles are tender.
You can use bits of meat to make it more filling,. Cook the meat while before you cook the noodles.