Mushroom Udon Noodle Bowl

Name: Mushroom Udon Noodle Bowl
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: asian, japanese
Ingredients: 3 large scallions, trimmed; 1 handful dried shiitake mushrooms, crushed (about 1/2 cup); 1/4 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; 1/4 cup mirin or dry sherry; 1/2 teaspoon sesame oil; 2 tablespoons soy sauce; 2 cups chopped bok choy; 1/2 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

By David Tanis

Total Time: 1 hour
Rating: 5(1,329)
Comments: Read comments

Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.

Featured in: Bouncy Noodles, Bright Greens, Quick Broth: A Perfect Bowl

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Ingredients

Yield:4 to 6 servings

For the Broth

3large scallions, trimmed
1handful dried shiitake mushrooms, crushed (about ½ cup)
¼cup crumbled dried seaweed, such as kombu or dulse (optional)
1(1-inch) chunk of ginger, smashed and unpeeled
2whole, unpeeled garlic cloves
Stems or trimmings from fresh shiitake mushrooms (see below) (optional)
1teaspoon salt

For the Soup

1pound dried udon noodles (or use fresh or frozen, cooked udon)
2tablespoons butter
1cup chopped leeks, white and pale green parts only
8ounces fresh shiitake mushrooms, stems removed, caps sliced in ¼-inch strips (save trimmings for broth)
1teaspoon minced ginger
2cloves garlic, minced
¼cup mirin or dry sherry
½teaspoon sesame oil
2tablespoons soy sauce
2cups chopped bok choy
½cup red or white miso
1cup soft or medium tofu, cut in small cubes
4scallions, finely chopped, for garnish
Shichimi togarashi or crushed red-pepper flakes, for garnish

Ingredient Substitution Guide

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Preparation

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.

Tip

Shichimi togarashi is available at Japanese markets.

Ratings

5 out of 5

1,329 user ratings

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Comments

Stella7 years ago

I'm one of those rare people that is not a better cook than a Chez Panisse trained chef with over 20 years of restaurant cooking experience. I made the recipe as stated and it is fabulous. Complex flavor with minimum ingredients and fuss.

Celine7 years ago

Re: Butter Asians would never use butter and it would drastically alter the taste. Kombu is traditional, but you can sub fish sauce. Shiitake should be hydrated separately in hot or boiling water for 20 min and then strained through a coffee filter to catch the small grit. Then add that strained shitake water & shiitake to the soup. You can use fresh cremini or portabella as well. Mirin has a totally different flavor than sherry so not really a substitute. spinach instead of

PeppaD.7 years ago

I recommend adding the tofu to the bowl with noodles, rather than to the soup pot. Soft or medium tofu will disintegrate in the hot soup, especially if there are leftovers to be reheated the next day.

cookinvt1 month ago

More greens, less Miso. 1/4-1/3 c would be plenty. Soba noodles wear nice and chewy. Threw some leftover salmon on top. Delicious.

Jennifer G3 months ago

This was a great recipe and the broth came out super flavorful and hearty. Agree with the other comments - add in soft tofu at the very end before serving, otherwise it disintegrates. I also would dissolve the miso paste with a bit of broth before adding it to the pot. I did not do this step and found it hard to mix in without lumps popping up here and there.

Sandy3 months ago

I love this recipe with two modifications: 1) I halved the amount of miso added the second time I made it because a half cup was too strong for me; 2) I halved the amount of noodles and it was just right. I googled how to crush dried shiitake mushrooms and couldn't find anything. The first time I made it I chopped them to make the broth. The second time I soaked them in hot water for 20 minutes then put the liquid and whole mushrooms into the rest of the water (for total 8 cups of liquid).

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