Mushroom Udon Noodle Bowl
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Nothing tastes so good on a cold day than a steaming bowl of noodles in a flavorful broth. This one comes together pretty quickly for a dish this full of flavor. It is vegetarian and has lots of vitamins and minerals to make you feel good about what will taste indulgent.
MAKES: 6 Servings
PREP/COOK TIME:1 Hour
INGREDIENTS
For the broth:
3 large scallions, trimmed
8 cups Magic Mineral Broth
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
For the soup:
1 pound dried udon noodles (or use fresh or frozen, cooked udon)
2 tablespoons extra virgin olive oil
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 reduced sodium tamari
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
Crushed red-pepper flakes, for garnish
DIRECTIONS
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, heat olive oil 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 crushed red pepper at the table.
