LA JOIE DE VIVRE

Recipe: Shrimp and Kale Udon
Summary: A Japanese inspired comfort food noodle dish
Ingredients
2 cups water
½ cup tsuyu concentrate (Japanese noodle broth base found in Asian grocery stores)
2 tablespoons soy sauce
1 tablespoon sesame oil plus a little more for optional drizzle
3/4-inch piece of fresh ginger cut into three ¼-inch coins
2 packages frozen udon noodles (found in the freezer section of Asian grocery stores)
¼ pound uncooked medium shrimp, veins removed
1 cup chopped kale
¼ cup cubed medium firm tofu
¼ cup sliced mushrooms
2 sunny-side up fried eggs
2 tablespoons thinly sliced scallions
2 teaspoons sesame seeds
Optional: 2 teaspoons garlic chili sauce (found in Asian grocery stores)
Optional: sesame oil
Instructions
To make the broth, bring the water, tsuyu, soy sauce, sesame oil, and ginger to a low simmer for 3 minutes.
To cook the noodles, prepare the udon according to the package instructions (typically a couple minutes).
Drain the noodles and divide them evenly between two bowls.
Add the shrimp, kale, tofu, and mushrooms to the broth and cook until the shrimp turns pink, approximately one minute.
Pour the broth over each bowl and divide the cooked ingredients among them as well.
Top each bowl of udon off with a fried egg, scallions, and sesame seeds. You can also drizzle a teaspoon of sesame oil over the egg and a little bit of garlic chili sauce for added spiciness.
Preparation time: 3 minute(s)
Cooking time: 6 minute(s)a

http://www.pbs.org/parents/kitchenexplorers/2012/04/30/shrimp-and-kale-udon/

Recipe: Shrimp and Kale Udon

SummaryA Japanese inspired comfort food noodle dish

Ingredients

  • 2 cups water
  • ½ cup tsuyu concentrate (Japanese noodle broth base found in Asian grocery stores)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil plus a little more for optional drizzle
  • 3/4-inch piece of fresh ginger cut into three ¼-inch coins
  • 2 packages frozen udon noodles (found in the freezer section of Asian grocery stores)
  • ¼ pound uncooked medium shrimp, veins removed
  • 1 cup chopped kale
  • ¼ cup cubed medium firm tofu
  • ¼ cup sliced mushrooms
  • 2 sunny-side up fried eggs
  • 2 tablespoons thinly sliced scallions
  • 2 teaspoons sesame seeds
  • Optional: 2 teaspoons garlic chili sauce (found in Asian grocery stores)
  • Optional: sesame oil

Instructions

  • To make the broth, bring the water, tsuyu, soy sauce, sesame oil, and ginger to a low simmer for 3 minutes.
  • To cook the noodles, prepare the udon according to the package instructions (typically a couple minutes).
  • Drain the noodles and divide them evenly between two bowls.
  • Add the shrimp, kale, tofu, and mushrooms to the broth and cook until the shrimp turns pink, approximately one minute.
  • Pour the broth over each bowl and divide the cooked ingredients among them as well.
  • Top each bowl of udon off with a fried egg, scallions, and sesame seeds. You can also drizzle a teaspoon of sesame oil over the egg and a little bit of garlic chili sauce for added spiciness.

Preparation time: 3 minute(s)

Cooking time: 6 minute(s)a

http://www.pbs.org/parents/kitchenexplorers/2012/04/30/shrimp-and-kale-udon/

(Source: rainbowxnapalm)