The girls love their noodles, and we continue with our tradition of weekend noodles.
This weekend, Uncle K__ had come over – and for Papa, some Japanese beer, and for Mama, a most appreciated tub of cabbage kimchi.
A quick soup base made with the leftover broth from nabe or hotpot earlier in the week was gussied up with a leftover chicken drumstick (already cooked), shiitake powder, grated ginger, grated daikon, and a little salt.
I then added thinly sliced carrots, thinly sliced daikon root, napa cabbage cut into 1-inch slices, simmered until tender. By this time, the chicken drumstick meat is falling off the bones – and I shred the pieces, removing the skin and bones. I lower the heat to low, and drop an egg into the soup to poach. I find a frozen package of hanpen, and add it to gently warm up and fluff up in the broth.
In a separate pot filled with water, and brought to boil, the noodles are added. These are the frozen udon noodles in the freezer section – and when they defrost, they are deliciously chewy and tender.
Once the noodles are done, I add them to the bowl. I then scoop out the items that are done – the cooked carrots, daikon, egg (gently scooping out with a ladle) and the hanpen. I blanch some scallions in the broth, while cutting up the raw white part into smaller pieces.
I add a little bit of kimchi, as it is spicy – just a bit for taste, and ladle the soup over everything. I garnish the bowl with the chopped scallion bits. A quick drizzle of ponzu, and we’re ready to eat.
I confess – not the most elegant or traditional meal, but it’s a quick, comforting and hearty meal that everyone loves. Not to mention, Uncle K___ certainly appreciated it after a late night of catching up with Papa.
The girls loved the hanpen, calling it soup marshmallows. They are fluffy, savory bits that absorb the soup, and were a great hit.