By Alaina Sullivan
While udon noodles typically swim in water or broth, here they’re coooked in green tea. The herbal broth is fortified by the noodles as they simmer, and brightened with a touch of sweet mirin. This dish is easy as can be (if you can brew tea and boil noodles you’re good to go,) and a perfect canvas for endless variations. I made mine with yellow beans (added to the broth when the noodles were nearly finished cooking,) sliced leftover pork (decidedly not vegetarian,) crunchy lentil sprouts, chopped scallions and a final drizzle of toasted sesame oil. Recipe from How to Cook Everything Vegetarian.