Distracted by Mochi Croutons- Basic Noodles in Broth

It’s American Thanksgiving today. With all the blogs I’ve been perusing featuring amazingly rich and decadent food, I thought I should also post some sort of fabulous treat. And then time laughed in my face and here we are. With noodles in broth. Nothing crazy, just a simple, tasty broth that’s rich in minerals and will help your body break down some of the animals proteins you may be consuming over the holiday season. The opposite of extravagant, really, this is something you can turn to over the next few weeks when time is spinning faster and faster and there’s hardly time to breathe. Fast and simple- you’ll actually have time to sit and enjoy, allowing the subtle ginger flavoured broth to warm and relax you as it makes its way down. And for a little treat there are mochi croutons!! Chewy, a bit salty, rich, crispy on the outside and gooey on the inside, melting in the soup… Total indulgence!! I was so excited by the croutons, and so eager to eat the soup after photographing it, that I completely forgot to add the garnish for the soup’s photo-op. Thinly sliced scallions, nori flakes and toasted sesame seeds are not in the pic, but trust me- they really make the soup. I added them in about half way through eating, when I realized I had been totally distracted by the mochi crouton amazingness, thought briefly about re-shooting the soup, then promptly took another bite and polished off the bowl. Feeling warm and content, I felt happily thankful for the small pleasures in life. Like slurping noodles in broth.

Noodles in Broth with Mochi Croutons

One package of noodles- soba, ramen, udon… whatever you like. I used brown rice ramen noodles- so fun!!

2 – 3 inch square of kombu- soaked in water

1 or 2 shiitake mushrooms- soaked in water

3 tbsp shoyu (if using tamari use half this amount)

2 – 3 tsp fresh ginger juice

6 cups spring water

scallion, toasted sesame seeds, nori strips for garnish

1 pack mochi

olive oil

greens of your choice

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Cook the noodles according to the package directions. Rinse under cold water, strain and set aside.

Finely slice the kombu and the shiitake and place in a pot with the soaking water. Add the additional water, shoyu and ginger juice, bring to a boil, then lower the heat and simmer for 15 – 20 minutes.

While the broth is simmering either oil saute or water saute the greens of your choice. I used baby bok choy  here, but have also used kale, collard greens, mustard greens, turnip greens, broccoli… When the greens are bright green (should take no longer than 2 minutes or so), remove from heat and set aside.

To make the mochi croutons, cut the mochi into 1/2 inch  by 1/2 inch cubes. Heat the olive oil over medium heat. When it is hot, add the mochi cubes. Make sure they have enough space as they spread and get gooey and sticky! Turn down the heat to low, cover and cook for 3 minutes.

After 3 minutes, flip the mochi over, add a small drop of shoyu to each piece, then re-cover and cook for an additional 3 minutes.

Place the noodles and greens in a bowl. When the broth is ready, pour over the noodles and greens and garnish with scallion, toasted sesame seeds, nori strips and mochi croutons.