Green Tea Broth With Udon Noodles (Mark Bittman)

Name: Green Tea Broth With Udon Noodles (Mark Bittman)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broth; 1/4 cup green tea leaves; salt; 8 ounces udon noodles; fresh ground black pepper; 1 tablespoon mirin (optional) or 1 tablespoon sugar (optional); Additions to green tea broth with udon; 1 cup finely chopped tomatoes, added to the broth as it simmers (optional); 1 -2 pinch cayenne (optional) or 1 -2 pinch other ground dried chile, added to the broth as it simmers (optional); 1/2 cup cubed tofu, added to the broth when the noodles are nearly finished cooking (optional); 1 cup precooked small bean, added to the broth when the noodles are nearly finished cooking (like soybeans, adzuki, edamame, or mung) (optional); 4 scrambled eggs, added to the broth when the noodles are nearly finished cooking (optional); 1 tablespoon grated peeled fresh ginger, added to the broth as it simmers (optional); 2 sheets nori, lightly toasted and cut into 1-inch strips, for garnish (optional); 1 tablespoon sesame seeds, used as a garnish (optional); 1 teaspoon black mustard seeds (to garnish) (optional); 2 tablespoons nuts, like pistachios, cashews (optional) or 2 tablespoons hazelnuts, toasted and used as a garnish (optional); 1 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 -2 cup shredded lettuce (optional) or 1 -2 cup cabbage, added to the broth as it simmers or as a garnish (optional); 1 cup mung bean sprouts, added to the broth as it simmers or as a garnish (optional); 2 tablespoons candied ginger, added to the broth as it simmers or as a garnish (omit the mirin or sugar) (optional)

Servings: persons

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

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.", "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."]

995

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Broth, 1/4 cup green tea leaves, salt, 8 ounces udon noodles, and more.

Yes, Green Tea Broth With Udon Noodles (Mark Bittman) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!