Udon is my preferred liquid antibiotic, having taken over for chicken and matsoh years ago. Satsuki’s version is just right: rich bonito broth sweetened by mirin and served steaming hot. The trademark thick buckwheat noodles are steeped in the broth, becoming soft and gummy and completely infused with the simple flavors of the soup. Comforting and filling, without the guilt.
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This article appears in Sep 13-19, 2006.