Mushroom Udon Noodle Bowl
Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.
- Total:
- Serves: 4 persons
Ingredients
- 3large scallions, trimmed
- 1handful dried shiitake mushrooms, crushed (about 1/2 cup)
- ¼cup crumbled dried seaweed, such as kombu or dulse (optional)
- 1(1-inch) chunk of ginger, smashed and unpeeled
- 2whole, unpeeled garlic cloves
- Stems or trimmings from fresh shiitake mushrooms (see below) (optional)
- 1teaspoon salt
- 1pound dried udon noodles (or use fresh or frozen, cooked udon)
- 2tablespoons butter
- 1cup chopped leeks, white and pale green parts only
- 8ounces fresh shiitake mushrooms, stems removed, caps sliced in 1/4-inch strips (save trimmings for broth)
- 1teaspoon minced ginger
- 2cloves garlic, minced
- ¼cup mirin or dry sherry
- ½teaspoon sesame oil
- 2tablespoons soy sauce
- 2cups chopped bok choy
- ½cup red or white miso
- 1cup soft or medium tofu, cut in small cubes
- 4scallions, finely chopped, for garnish
- Shichimi togarashi or crushed red-pepper flakes, for garnish
Instructions
Step 1
Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.Step 2
Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.Step 3
In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.Step 4
Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.Step 5
Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.