Udon With Chiles In Broth
|Chicken stock||6 Cup (96 tbs)|
|Dried bonita flakes||2 Tablespoon|
|Garlic||6 Clove (30 gm), crushed|
|Onion||1 , quartered|
|Chopped ginger||1 Tablespoon|
|Crushed dried chilies||2 Tablespoon|
|Udon noodles||14 Ounce (Cooked, Drained)|
|Eggs||2 , beaten|
|Green onions||3 , finely chopped|
|Hot chiles||2 Small, seeded and minced|
|Tofu||8 Ounce, cubed|
|Snow peas||12 , stemmed and cut into slivers|
1. Soak mushrooms in warm water to cover for 1 hour. Drain and set aside.
2. In a large pot, put stock, bonita flakes, garlic, onion, ginger, dried chiles, sugar, and nori, and bring to a boil. Reduce heat to low and cook for 45 minutes. Season to taste with salt, pepper, and more dried chiles. Cook for another 10 minutes.
3. Strain stock, return to pot, bring to a boil, and add cooked noodles. Reduce heat and simmer for 5 minutes. Cut mushrooms into quarters. In a lightly oiled pan, scramble eggs until firm. Remove eggs from pan and sliver finely. Add eggs and remaining ingredients to noodles and stock. Stir gently and simmer for another minute before serving.