Ive got a big wok of hot and sour udon soup going. Not the thick stuff w unidentifiable ingredients from that pot at the Chinese buffet. No, this started out as Chinese not-chicken soup, but you know how these things happen, my kitchen has a mind of its own. Right now Im simmering the broth, letting the flavors deepen, then Ill add the udon right before Im ready to serve. I want a Chinese chopped salad to go with it, but I dont have that kind of time today, since I need to grate the ginger, etc. for the dressing, and I have a bus to catch. Well see.
Posted on: Thu, 07 Nov 2013 19:41:21 +0000
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