Vegetarian Udon

Name: Vegetarian Udon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 2 ½ cups water; 1 piece kombu ((4 g, roughly 3" x 3" or 7.5 x 7.5 cm)); 2 pieces dried shiitake mushrooms ((17 g or .6 oz)); 1 Tbsp soy sauce; 1 Tbsp mirin; 1 tsp sugar; ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt); 12 oz udon noodles ((2 170-gram packages of the AnnieChun's organic udon noodles)); 1 Japanese/Chinese eggplant ((126 g or 4.4 oz)); 1 Tbsp potato starch/cornstarch; 3-4 Tbsp oil; 1 Tbsp mirin; 1 Tbsp soy sauce; 2 dried shiitake mushrooms ((hydrated and reserved from making dashi broth)); 2 shiitake mushrooms ((fresh; substitute them with portobello, king oyster, etc)); 1 Tbsp soy sauce; ½ Tbsp sugar; 2-3 Tbsp water ((you can add more to cook for a longer time)); 2 bok choy; ½ fried firm tofu; Shichimi Togarashi ((optional; for kicking up the flavor))

Instructions

Prep:15minCook:30min

There's nothing more nourishing and comforting than a steaming bowl of Vegetarian Udon Noodle Soup! Made with vegan dashi broth and topped with minced mushroom, tofu, crispy fried eggplant, and bok choy, this is going to be your favorite thing to eat all year round.

Updated at: Thu, 31 Dec 2020 07:25:33 GMT