Egg Noodles in Soy Broth

 


This Mark Bittman creation has been circulating all over the tweet-blogging interscapes the last couple weeks (here and here), and I drooled every time I saw it.  So I had to make it.  Plus, easy peasy.  Plus, you are now quite familiar with my childrens' love of Top Ramen.  Mark (Bittman, of course) calls this the un-ramen, meaning--you actually know what goes into it and the noodles aren't deep-fried.

It seems silly to repeat the recipe since you can actually watch Mark make it online (I have a new crush, obviously). But  I'll put it in here so you don't have to skip around and I can list my very basic additions.

I lined the bowls with spinach and chunks of soft tofu, put the cooked noodles on top of that, then ladled broth over the whole thing.  Then topped with chopped scallions.  Yum.  It's late at night as I type this, and I would consume a vat of it if it were in front of me.  The kids devoured it, and I'll have to work hard not to make it twice a week.  I could have done that in my pre-blogging life, but the pressure's on now.  Although I'm very comforted by this Orangette posting about how all desire to cook new things has gone out the window.  We've gone through many phases of nachos/quesadillas/repeat. I'm sure another one is just around the corner, only this time it might be noodles in soy broth followed by noodles in Nigella's ginger chicken broth.  I'm saving that one for another posting.  I need something up my sleeve when the creativity runs out.

In addition to being delicious, noodle soups really are comforting just like everyone says.  Our Great Grandma Luella passed away last month.  She was a life and laughter-loving woman who beat all sort of odds to live until 93.  After the memorial and graveside service (during which Wyatt was extraordinarily quiet and curious), we all went back to Dick and Phyllis' (my in-laws) house.  Phyllis had made a giant pot of chicken soup with udon noodles, and it was just the thing.  Everyone gravitated to it, just enjoying holding the warm bowls, standing around the steaming pot.  How good it is to eat together, whether we're happy or really sad.

There are so many other things you could add to this--leftover chicken or pork, bean sprouts, Asian basil, thinly sliced bok choy.  It won't surprise you to know that my children prefer it PLAIN, and I overload mine with spinach and spice the hell out of it.  Three cheers for things that please more than one generation.

Egg Noodles with Soy Broth
Serves 4--adapted from The Wednesday Chef (who got it from The Minimalist)   

Salt
1/3 cup soy sauce, more to taste
1/3 cup ketchup
1 tablespoon rice wine vinegar, more to taste
A few drops dark sesame oil
A squirt of sriracha or other Asian chile-garlic sauce
1 pound egg noodles, preferably fresh (but you can use dried spaghetti, angel hair, udon, soba, etc.)
Few handfuls fresh spinach
8 oz. soft tofu, cut into small cubes
2 green onions, thinly sliced  

 1. Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.

2. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer. 

 
3. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like.  

4. Line bowls with spinach and tofu, if using. Divide noodles into bowls and pour hot broth over all.  Top with green onions. Eat it and take a break from your sorrows, at least for a minute.

Comments

[rebekka]

MMMMM! Ok, now must OFFICIALLY try!

[margaret]

this simple, yummy soup just made it on my "CILTE" list. it feels so right for a soggy gray day.

[bethany]

YUM!!!!!!!!!!!!!!!! this is going on my menu for thurday...after my in-laws leave and life goes back to normal.

[elenarain]

Hi Sarah,

Another winner..kind of faux pho..I added some star anise, a sliced jalapeno and some charred ginger....and your soup is much more beautiful than Mr. B's...and so nice on another lovely rainy afternoon!

Thanks once again!

[Zip]

Hello, Sarah,

I have to admit that, without your knowing it, I have been reading your food blog for one week, ever since your mom told me about it. There is no other way to say it: I AM BLOWN AWAY! The photos, the recipes, the narration....it's all just too good. You really are a professional in all those categories. I hope it leads to a book deal. Anyway, you are an inspiration. Once I get over the guilt of not preparing a decent meal more often, I'm going to try some of your fabulous-looking dinners. Thanks!

Zip

[Naomi Cox]

Mmmm...can't wait to try it. I am so behind on trying all that you post. I can't keep up. Hannah Mae regularly talks about her "food blog" now - referring to her coloring book.

[Naomi Cox]

I like your new pic with my nephew + niece. Cute!

[Dana]

I used to eat Tom Ramen by the bowlful and still love the idea of it, but not what is in it - of course. I have seen other incarnations of this soup around the blogosphere but this one looks the best to me. I'll be making this next week. And the week after, etc.

[sarahmk]

Zip, Rebekka, and Dana--so happy to have you as readers! Of course I am always watching for new names to show up in the comment section :) Ellen, I'd love to hear more about charred ginger--how do you do that? It sounds delicious.