Green Tea Broth With Udon Noodles (Mark Bittman)

• Broth
• green tea leaves↗1⁄4 cup
• salt↗
• udon noodles↗8 ounces
• fresh ground black pepper↗
• mirin (optional) or 1 tablespoon sugar (optional)↗1 tablespoon
• Additions to green tea broth with udon
• finely chopped tomatoes, added to the broth as it simmers (optional)1 cup
• pinch cayenne (optional) or 1 -2 pinch other ground dried chile, added to the broth as it simmers (optional)↗1 -2 pinch
• cubed tofu, added to the broth when the noodles are nearly finished cooking (optional)1⁄2 cup
• precooked small bean, added to the broth when the noodles are nearly finished cooking (like soybeans, adzuki, edamame, or mung) (optional)1 cup
• scrambled eggs, added to the broth when the noodles are nearly finished cooking (optional)4
• grated peeled fresh ginger, added to the broth as it simmers (optional)1 tablespoon
• sheets nori, lightly toasted and cut into 1-inch strips, for garnish (optional)↗2 sheets
• sesame seeds, used as a garnish (optional)↗1 tablespoon
• teaspoon black mustard seeds (to garnish) (optional)↗1
• tablespoons nuts, like pistachios, cashews (optional) or 2 tablespoons hazelnuts, toasted and used as a garnish (optional)2
• dab wasabi paste (to garnish) (optional)↗1
• thinly sliced onion, added to the broth as it simmers or as a garnish (optional)1
• handful of julienned cucumber, added to the broth as it simmers or as a garnish (optional)↗1
• cup shredded lettuce (optional) or 1 -2 cup cabbage, added to the broth as it simmers or as a garnish (optional)1 -2
• cup mung bean sprouts, added to the broth as it simmers or as a garnish (optional)↗1
• tablespoons candied ginger, added to the broth as it simmers or as a garnish (omit the mirin or sugar) (optional)↗2

Step-by-step instructions

1. 1

   Put 7 cups water in a large pot with a tight-fitting lid and bring to a boil. Remove from the heat and let rest for a couple minutes. Stir in the tea leaves (or use a tea ball, cheesecloth, or some other mesh contraption), cover, and steep until fragrant and richly colored, 5 to 10 minutes. Strain the “tea broth" through a strainer and put the tea in a large saucepan. Discard the tea leaves.

2. 2

   Bring the tea broth to a boil and sprinkle with salt. Stir in the udon. When the broth returns to a boil, add 2 cups of cold water. When the liquid returns to a boil, turn the heat down so that it bubbles gently without overflowing. Cook, stirring occasionally, until the noodles are just tender, usually 5 to 7 minutes, but it could be more depending upon the brand you use. Taste and add more salt, a few grinds of pepper, and the mirin or sugar, if you like, and serve.