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Udon with Shiitake Mushrooms and Bok Choy in Miso Broth

Udon with Shiitake Mushrooms and Bok Choy in Miso Broth

Udon with Shiitake Mushrooms and Bok Choy in Miso Broth

This “soup” is from Veganomicon by Moskowitz and Romero.  For all the ingredients, there are only 2 c of water, so it is more like a wet noodle dish.  But is was very good.  Both of my kids enjoyed it, and with this dish they have finally admitted that mushrooms are good.  This seems like a lot of work, but it has no long simmer time, so it goes pretty quickly.  Serves 4.

Cook according to package directions:   (My directions said put noodles in boiling water, simmer 3 min, drain).

Drain and rinse the noodles in cold water to stop the cooking.  Set aside.

Preheat a large skillet over medium heat (this wil be your main soup pot).  Saute 5 min:

  • 2 T vegetable oil (I used peanut oil)
  • 1 med red onion, sliced into thin half moons
  • 4 oz shiitake mushrooms, sliced or minced (try 40 g. dried, reconstituted)

Add and saute 1 min:

  • 3 cloves garlic, minced
  • 2 t grated ginger

Add and bring to a gentle boil:

Add and toss until wilted:

  • 4 c chopped bok choy (original recipe calls for kale)

Add the cooked noodles and cook 2 min.

I used a serving fork to serve the noodles and vegetables, and then a serving spoon to serve out the very little broth, and we ate our soup with chopsticks.  I served with sushi.

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