Spring is nudging its little snout around the corner in Seattle, and whuffling at our door. We’re welcoming in the new season with fresh greens and warm broth – and this bowl of udon noodles has both.
Bring four cups water and 2 T white miso to a simmer in a medium saucepan. Mash the white miso paste so it becomes absorbed into the water. Toss in 3 dried shiitake mushrooms, a 1″ chunk of peeled ginger and 1 cup sliced crimini mushrooms. Add a dash each of soy sauce, chili oil and fish sauce, to taste.
Simmer for about four minutes, so the mushrooms start to absorb the liquid and soften.
Add 1 baby bok choi, chopped into slices. Continue to simmer until the bok choi slightly wilts and turns a bit more brilliant green – about 4 minutes.
Add frozen fresh udon noodles (if you can get them at the grocery store); otherwise, add freshly boiled udon noodles. Simmer until the noodles are warmed thru.
Divide out into two bowls and add the udon noodles. Ladle in broth and top with a serving each of wakame (dried seaweed – you can get this at a local asian grocery store).
The broth just wouldn’t quit for us – we kept making more and more udon and using the wonderfully fragrant mushroom broth for several nights. Also – don’t eat the shiitakes – these are more for flavoring the broth than actually eating.
- four cups water
- 2 tablespoons white miso
- 1 tsp chicken broth
- 3 dried shiitake mushrooms
- 1 baby bok choi, chopped
- 1 cup crimini mushrooms, sliced
- 1 1″ chunk of ginger, peeled
- 2 servings of dried wakame, soaked in a bowl to fluff up
- 2 servings fresh (frozen) udon noodles
- dash of fish sauce
- dash of chili oil (to taste)
- dash of soy sauce (to taste)
- Wednesday dinner: Udon miso with chicken (a1dente.wordpress.com)
- Healing Miso (theearthfoodexperiment.wordpress.com)