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Miso Udon and Vaquero's Pie

Miso Udon with Chashu Pork or Tofu and Mixed vegetables

  • Heat the broth to just short of a boil. Do not let it boil.

  • Rinse the noodles in a colander. Either heat them by plunging them in boiling water or by pouring very hot water over the noodles in the colander. Either way heat and drain them well in a colander. Transfer them to your serving bowls, arranging mostly on on one side of the bowl.

  • The vegetables can be arranged raw on the other side of the bowl, or sauté them briefly in very little oil and then a splash of hot broth before transferring the par-cooked vegetables into the bowls.

  • Slice the cold chashu pork across the grain (or slice your tofu) into slices about 1/8" thick. Remove any butchers twine before slicing. Arrange atop the noodles and pour the hot broth over the pork into the bowl. Serve.

Vaquero's Pie w. or w.out Mole Chicken and Escarole Salad

  • Microwave the Vaquero's Pie briefly to get the chill out. bake at 350 for 15-25 minutes depending on share size to heat through. The edges should just start to bubble.

  • Dress the salad.

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