Udon Noodles in Shiitake-Ginger Broth
Udon noodles are a delightful Japanese dish enjoyed for their chewy texture. This recipe features udon noodles in a savory shiitake-ginger broth, creating a warm and comforting meal.
Udon noodles are a delightful Japanese dish enjoyed for their chewy texture. This recipe features udon noodles in a savory shiitake-ginger broth, creating a warm and comforting meal.
- Carbohydrate 72.9885916358657 g
- Cholesterol 47.627198808 mg
- Fat 4.87706160212282 g
- Fiber 2.91775844093033 g
- Protein 8.80085250233539 g
- Saturated Fat 1.01182250671618 g
- Serving Size 1 1 Serving (2220g)
- Sodium 8476.16779140606 mg
- Sugar 70.0708331949354 g
- Trans Fat 0.515968728027273 g
- Calories 366 calories
Step-by-step
- Cook the udon in a pot of boiling water until just tender, 6-8 minutes. Drain and transfer to a large bowl. Add the sesame oil and toss to coat. Set aside.
- Place the stock, shiitakes, ginger, scallions, and tamari in a large pot over medium heat. Bring to a boil, reduce the heat to low, and simmer until the shiitakes soften, about 5 minutes.
- In a small bowl, blend the miso with 1/4 cup of the hot broth. Stir into the soup and add the noodles. Serve immediately, garnished with the parsley.
A steaming bowl offers the sharp aroma of fresh ginger paired with the earthy depth of rehydrated or fresh mushrooms suspended in a dark, clear broth.
- Use fresh shiitake mushrooms within five days of purchase, storing them in a paper bag to maintain moisture levels without causing rot.
- Mince fresh ginger finely with a microplane grater to release maximum aromatic oils into the vegetable stock.
- Dissolve mellow white miso paste in warm broth separately before adding it to the main pot; boiling miso destroys its delicate live enzymes and alters flavor profiles.
- Toss cooked udon noodles immediately with toasted sesame oil to prevent starches from binding the strands together during resting phases.
- Simmer the stock over medium heat for precisely five minutes after reaching a boil to soften mushrooms completely without toughening their caps.
Selecting unpasteurized white miso yields a milder, sweeter profile than dark red varieties. Proper oil coating preserves the characteristic chew of the pasta.
