a day late, but I've got greens

I've been meaning to post some greens after reading about Emily's green week. Better late than never.

First, some nori cut up just in time to be added to my favorite udon noodle soup. I'm going to share the recipe as soon as I can (today has been a bit hectic).

And...my Wing-Stretcher shadowbox happens to be full of the color green. It's a piece I created about a year ago, right before my Imago series. Having just returned from a little adventure, it, along with a few more mixed media pieces are now available in my shop.

Happy Tuesday,

Leya

Update
**Here's the udon soup recipe I promised. It's definitely one of my favorites.

Place 1/4 c. soy sauce, 1 tablespoon each of brown sugar, chopped ginger and chopped garlic, plus 1 c. of water, in a pot over high heat.
Divide 20 shiitake mushrooms into stems and caps. When the mixture boils, add caps and reduce heat and simmer for 10 minutes. Remove caps and reserve.
Add stems, plus 5 c. water to your pot, bring to a boil, reduce heat and simmer for 30 minutes. Discard stems.

Cook the udon in a pot of salted water for about 3 to 6 minutes. When al dente, drain and rinse with cold water to halt cooking.
Divide the noodles into four bowls.

Drain a 1-pound container of silken tofu, scoop out with a tablespoon, dividing among bowls, to form off-center piles. Add the mushroom caps on top of the tofu.  **this recipe says to heat tofu in a microwave before opening and scooping out. I don't have a microwave, so I just use a bowl filled with hot water, which works just fine.

Cut a half sheet of nori (seaweed) into matchstick-sized strips with scissors. Sprinkle over tofu. Slice two green onions, divide among bowls.

Ladle in the broth. Maker sure the broth is still extremely hot and slowly ladle it down the side of each bowl. Serve Immediately. Enjoy.

Comments

[knitbug]

thank you thank you thank you for the udon soup recipe! We just had 25 cm of snow this morn and the thought of making that warm soup tonight will get me through the day :p

[K]

YUM - We tried the udon soup last night!!! We sauted the GGS (ginger/garlic/scallions) with some smart deli 'chkn' strips (best veg chkn strips on the market... so good), and added the strips in at the end with the shitake caps - WOW and YUM!!! So filling and delicious. For dessert we had sliced pears drizzled with honey and sprinkled with cinnamon - Great finish!

Keep those recipes coming :)

[kalurah]

Ooh, yum! This looks delicious.
My Asian blood is percolating, as we speak.
:)

[jek]

that looks ridiculously delicious! i'm going to make some this weekend! thank you for the recipe!