Mushroom Udon Noodle Bowl
Published March 20, 2018
Karsten Moran for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
FOR THE BROTH
3 large scallions, trimmed
1 handful dried shiitake mushrooms, crushed (about ½ 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 butter
1 cup chopped leeks, white and pale green parts only
8 ounces fresh shiitake mushrooms, stems removed, caps sliced in ¼-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
Nutritional analysis per serving (4 to 6 servings)
86 grams carbs; 10 milligrams cholesterol; 512 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 11 grams fiber; 1423 milligrams sodium; 21 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Shichimi togarashi is available at Japanese markets.
Private Notes
Comments
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.
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
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.
We prepared this exactly as written and it was terrific—absolutely delicious!
1 to 2 onions, chopped
Skipped th miso. Add a tsp of chilli paste to balance out the flavours. Nice and fulfilling on a cold night.