Shrimp Udon Soup

One of the best fast-food dishes I can cook up on those nights when I don't want to get too involved with making dinner or just want something hot and right away. There's nothing like a nice big bowl of hot Udon soup, in this case, shrimp. Udon is a type of Japanese, thick wheat-flour noodle, and is usually served hot as soup in a mildly flavoured broth.

I start with the raw shrimp and in a two cups of water and a teaspoon of dashi in a small pot and bring to a boil. They say to keep the skin shrimp on when you cook it, but I've peeled them before and cooked the shells first for the broth.

It's not rocket science, add some wakame (Japanese seaweed) optional of course, tofu let simmer for a couple of minutes and boom...

Ingredients

• 1 Package fresh Undon Noodles
• 4 Large raw shrimps
• 1 Stalk Green Onion (scalllion)
  
• 1 Tablespoon Dashi
• Pinch dry Wakame
  
• 2 ounces Tofu

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Demi Glace Part Two

PART TWO
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The Espagnole Sauce

Espagnole is another one of the mother sauces that are the basis of sauce-making in classic French cooking. The Espagnole is basically another version of the brown stock only using vegetables as the main characteristic that are cooked in a rue.

I start with a mirepoix, a mix of onions, carrots and celery and Sautéed in a pan (in butter) them until tender. Next tomato paste is added to intensify the flavor. In a separate pot, a rue is started with equal parts butter and flour and cooked until it turns a nice golden color. Now you can wisk in hot stock (2 quarts) to the rue stirring constantly to avoid lumps.

Add the vegetable mix to the rue, along with Bouquet garni to the rue. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices.

Finally, in a large pot, add in equal portions (2 quarts each), of the finished brown stock and Espagnole cover and simmer over medium high heat 4 to 5 hours. Refrigerate for up to 2 weeks or freeze for up to 6 months.


Ingredients for Mirepoix

• 2 large onions, medium dice
• 2 large carrots, medium dice
• 2 large celery, medium dice
• 1 cup butter
• 2 cup flour
• 2 quarts brown stock,
• hot 6 oz tomato purée

Bouquet Garni

• Bay Leaf
• Rosemar
• Thyme
• Garlic cloves
• Parsley
• Leeks

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