Udon Shiitake And Kale In Miso Broth Food

UDON WITH SHIITAKES AND KALE IN MISO BROTH

Steps:

• 1 Bring a pot of water to boil over medium-high heat
• 2 Add the udon noodles and cook according to the package directions, 8 to 10 minutes, until tender
• 3 Drain and rinse under cool water
• 4 Meanwhile, heat a large, deep saute pan over medium heat
• 5 Add the oil, and once it shimmers add the onion and mushrooms; cook, stirring frequently, until the mushrooms are tender and the onion has softened yet still has a little crunch, 5 to 7 minutes
• 6 Stir in the garlic and ginger and cook, stirring, for another minute, until they are tender
• 7 Add the water, mirin, miso and soy sauce, and bring to a gentle boil, then reduce the heat so the liquid is barely bubbling
• 8 Stir in the kale and chickpeas
• 9 Use tongs to toss the mixture until the kale has wilted and the chickpeas are warmed through, 2 minutes
• 10 Add the cooked udon, tossing and stirring the noodles in the broth for another minute or two
• 11 Taste, and add more soy sauce, as needed
• 12 Serve it hot: Divide the udon and vegetables among serving bowls and spoon some broth over each serving

MUSHROOM UDON NOODLE BOWL

Steps:

• 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.
• Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
• 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.
• 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.
• 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.

UDON, SHIITAKE AND KALE IN MISO BROTH

Steps:

• Cook Udon according to package directions. Preheat a large skillet and saute the shitake mushrooms in the oil until tender. Add the garlic and saute for 1 minute more. Add the miso and water and bring to a gentle boil. Lower the heat to a simmer and add the kale. Toss the mixture until the kale wilts down. Stir in noodles. Serve in bowls and add soy sauce to taste.

UDON NOODLES WITH SHIITAKE MUSHROOMS IN GINGER BROTH

Steps:

• Bring a large pot of water to a boil. Add noodles, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, toss with sesame oil, and return to pot. Keep warm.
• Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Add ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.
• Stir chicken stock, vinegar, and soy sauce into pan, and bring to a simmer. Cook until mushrooms are very tender, about 5 minutes. Add spinach and scallions, and stir to combine. To serve, divide noodles among four shallow bowls; ladle soup over noodles.