Let's Talk About: Udon Noodles in Jasmine Tea Broth!

Sunday through Thursday I work. Graveyard. In Customer Service. It's emotionally draining, so I don't have a lot of time (or energy) to get a meal on the table. (Let's be real! Clerks got it right when they said, "This job would be great if it wasn't for the customers." I know some of you are with me on this one.) 

I'm going to be honest. A lot of times I'm just flying by the seat of my pants and praying that the meat won't take forever to thaw. Meal planning? What's that? The only time I think ahead about a meal is Saturday dinner, which is usually something that I crave all week and decide on Friday night would be an excellent meal.
Let Me Finish Reading

So, let's just say that meatless Mondays made a stunning comeback this week when I forgot to pull something out to thaw on Sunday before I went to work. 

One thing that I've learned about broths and stocks is taste, taste, taste. Since broths and stocks are the base for so many recipes, a bad broth can take a dish from phenomenal to right down the toilet in a heartbeat. So make sure you're tasting the broth at each step.

The Udon Noodles and tea broth make such fantastic base that you can garnish this in any way you want. I used Kim Chee, sauteed carrots and shiitake mushrooms here, but let your imagination run free.

Side note: I have yet to find a Kim Chee recipe that I understand. I want it to be a legit recipe but have a hard time with the instructions. So, we used store bought Kim Chee, for now. 


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