Ingredients for Green Tea Broth With Udon Noodles Mark Bittman
- Green Tea Leaves
- Salt
- 8 ounces dried udon noodles
- Fresh Ground Black Pepper
- Mirin
- Tomatoes
- Cayenne
- Tofu
- Small Bean
- Eggs
- Fresh Ginger
- Nori
- 1 tablespoon toasted sesame seeds (optional, garnish)
- Black Mustard Seeds
- Nuts
- Wasabi Paste
- Onion
- Cucumber
- Lettuce
- Mung Bean Sprouts
- Candied Ginger
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Green Tea Broth With Udon Noodles Mark Bittman? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Green Tea Broth With Udon Noodles Mark Bittman
- Bring 6 cups of water to a boil in a medium saucepan.
- Add 4 tablespoons of loose leaf green tea (or 8-10 green tea bags) and let steep for 5 minutes. Remove the tea leaves or bags.
- Add 8 ounces dried udon noodles to the simmering broth. Cook according to package directions, usually about 8-10 minutes, or until tender but still slightly firm.
- While the noodles cook, prepare your chosen garnishes and flavor intensifiers (see ingredient list for suggestions).
- Once the noodles are cooked, divide them equally among four bowls.
- Ladle the hot green tea broth over the noodles.
- Garnish each bowl with your desired additions (e.g., shiitake mushrooms, grated ginger, thinly sliced scallions, toasted sesame seeds, a drizzle of sesame oil).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
0g
Fat
0g
Carbs
14g
