Udon Noodles With Shiso Food

UDON NOODLES WITH SHISO

Steps:

• Heat the chicken broth in a saucepan with the bonito flakes.
• Just before it boils, strain into a clean pot.
• Discard the bonito.
• Stir in the soy sauce, ginger, and mushrooms.
• Add noodles to pot and simmer for 2 minutes or until heated through.
• Add the seaweed.
• Divide noodles among 4 bowls, top with the chicken broth and garnish with green onion, shiso leaves.

MUSTARD GREENS AND UDON NOODLES WITH SHIITAKE-GINGER SAUCE

Steps:

• Bring 5 quarts water to boil in a big pot.
• Bring broth, vinegar, mirin, mushrooms, ginger, chili sauce, soy sauce, and sesame oil to a boil in a medium saucepan over high heat.
• Simmer briskly until liquid thickens and reduces by half, 8-10 minutes.
• Off heat, remove ginger using a slotted spoon.
• Season broth with salt and pepper to taste and cover to keep warm.
• Meanwhile, add 1 tablespoon salt and greens to boiling water; cook until greens are almost tender, 2-4 minutes.
• Add in noodles, stir to separate, and cook until both greens and noodles are tender, about 2 minutes longer.
• Reserving ¼ cup noodle cooking water, drain noodles and greens, and return to pot.
• Add sauce and reserved cooking water to pot; cook over med-low heat, stirring to meld flavors, about 1 minute.
• Adjust seasonings with salt and pepper; serve immediately.
• **If you cannot find fresh udon noodles, then use dry; add them to the pot of boiling water in step 6 first; cook for about 3minutes, then add the greens and continue cooking until both the noodles and greens are tender, another 2-3 minutes.

SPICY UDON NOODLES

Steps:

• Whisk all sauce ingredients together in medium bowl until smooth.
• While cooking noodles according to directions on package, sauté veggies in medium skillet with oil for 2 minutes. Add a splash of water and cover to steam.
• Drain noodles, add to veggies, and toss with sauce. Top with herbs and enjoy.