Mushroom Udon Noodle Bowl

Name: Mushroom Udon Noodle Bowl
Cuisine: Asian, Japanese
Ingredients: 3 large scallions, trimmed; 1 handful dried shiitake mushrooms, crushed (about 1/2 cup); ¼ cup crumbled dried seaweed, such as kombu or dulse (optional); 1 (1-inch) chunk of ginger, smashed and unpeeled; 2 whole, unpeeled garlic cloves; Stems or trimmings from fresh shiitake mushrooms (see below) (optional); 1 teaspoon salt; 1 pound dried udon noodles (or use fresh or frozen, cooked udon); 2 tablespoons butter; 1 cup chopped leeks, white and pale green parts only; 8 ounces fresh shiitake mushrooms, stems removed, caps sliced in 1/4-inch strips (save trimmings for broth); 1 teaspoon minced ginger; 2 cloves garlic, minced; ¼ cup mirin or dry sherry; ½ teaspoon sesame oil; 2 tablespoons soy sauce; 2 cups chopped bok choy; ½ cup red or white miso; 1 cup soft or medium tofu, cut in small cubes; 4 scallions, finely chopped, for garnish; Shichimi togarashi or crushed red-pepper flakes, for garnish

5 steps

Updated at: Thu, 17 Aug 2023 09:51:24 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

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.