I figured, why not chicken noodle soup? Except I only had udon noodles on hand, so I went for a more Japanese rendition of the dish, and I can’t lie, the ginger helped settle my stomach too!
I have been wanting to prepare something bright and colorful, and I came across organic rainbow carrots at Wegmans the other day. The beautiful colors inspired me to go for a curry. Honestly, I wanted the excuse to add some turmeric to see how pretty the soup would be…and I had some ginger laying around in the fridge, waiting for a purpose.
I have always loved udon soup, but I have never considered making my own udon noddles until I waited for one hour in line outside of the most famous noodle shop in Honolulu, Morukame Udon. The weather was perfect, and the family ahead of us very funny, but it was the view through the windows that caught my attention for the bulk of that hour. A cook was gingerly tossing around a sheet of silky dough and thinning it slowly before another next to him cut it down into beautiful fresh udon noodles. It was this experience that made me really want to have the Japanese-Hawaiian fusion dinner. I had to make my own noodles.
This is the fist dish I knew I wanted to make for our dinner this past weekend, everything else was built around the idea of fresh raw tuna in delicious sauces. I researched dozens of traditional and contemporary Poke recipes and decided to try to recreate some of my favorites from our trip. We made a creamy Spicy Ahi Tuna Poke with Avocado and Tobiko Roe and a Shoya Ahi Tuna Poke with soy and sesame. For a different fish flavor, I made a Miso Tako (Octopus) Poke and a light and colorful Ginger Carrot Poke. The flavors all worked so well together, it was one of my favorite dishes of the night!