Mushroom Udon Noodle Bowl

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 large or 75g

• Mushrooms

  Shiitake, dried

  15 mushroom or 54g

• Seaweed

  Wakame, raw

  ¼ cup or 20g

• Ginger root

  Raw

  1 slices or 2g

• Garlic

  Raw

  2 clove or 6g

• Mushrooms

  Shiitake, raw

  226g

• Salt

  Table

  1 tsp or 6g

• Udon Noodles

  Roland

  450g

• Butter

  Unsalted

  2 tbsp or 28g

• Leeks

  (bulb and lower leaf-portion), raw

  1 cup or 89g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sherry

  Fino, Dry - Waitrose

  25g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Bok Choy

  Asian Items - Melissa's

  2 cups raw or 75g

• Miso

  ½ cup or 138g

• Tofu

  Raw, firm, prepared with calcium sulfate

  1 cup or 252g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Crushed red pepper flakes

  1 tsp or 0.3g

Directions

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.
2. Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
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.
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.
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.
6. Recipe by: David Tanis (source: https://cooking.nytimes.com/recipes/1019223-mushroom-udon-noodle-bowl)

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