Sunday, March 28, 2010

Udon with Shiitake Mushrooms and Kale in Miso Broth



I'm just getting over being sick for a full month, and when I'm sick I crave Japanese food. I wish I had found this recipe when I was just coming down with the plague. It's cheap, comforting, easy, and incredibly satisfying. It's also arguably the healthiest thing I've ever made in the kitchen.


This recipe comes from the venerable Veganomicon and features red miso, which magically enhances any broth-y entree.


Since I live alone, I bought all the ingredients, prepped the onions and mushrooms, set half of them aside, and cooked a half recipe two days in a row. Fresh udon noodles should be available at any halfway-fancy grocery store - in fact, I've never seen dried udon noodles, so fresh noodles may be easier to find. I also at least doubled the amount of fresh ginger in this recipe, but your ginger threshold may not be as high as mine.


    Ingredients
  • 1/2 lb fresh or dried udon noodles
  • 2 Tbsp vegetable oil
  • 1 medium red onion, sliced into thin half-moons
  • 4 oz shiitake mushrooms, rinsed, stems trimmed, sliced
  • 3 cloves garlic, minced
  • 2 tsp ginger, minced
  • 2 Tbsp mirin (optional)
  • 2 cups water
  • 3 Tbsp miso (preferably red, if using light add another Tbsp)
  • 4 c chopped kale
  • 2 tsp soy sauce
    Directions
  1. Bring a pot of water to a boil and cook the udon per the directions. Fresh udon will take about 2 min. Drain, rinse with cool water, and set aside.
  2. Saute the onion and mushrooms in the oil over medium heat for 5 minutes. Add the garlic and ginger and saute for another minute.
  3. Add the mirin, water, soy sauce, and miso, and bring to a gentle boil. Reduce the heat and add the kale. Toss with tongs until kale has wilted, about a minute.
  4. Add the noodles, toss again, and serve.

7 comments:

Diane Disbro said...

Sounds delicious! There are no half-way fancy stores in Washington. No miso so certainly no udon noodles, fresh or otherwise. I just cannot spend $12on a ginger root without a guarantee that it will last 12 months. But - all the griping aside - I am making some delicious vegan meals!

Zoe said...

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Siiri said...

I don't know what is up with those two comments above mine, either they're at the height of snarkiness, or it's spam.
Okay, on to my real comment - Mr. Bandy, I would like to repost this entire post to my blog. But for reals this time, not like the last time where I asked but never did it. (although I may search back in time and find that old one and post it now). Please say yes. Hugs, Siir' mom of Kat

Siiri said...

Also, Dear Daine Disbro,

There are places that carry these items. If you want "halfway fancy" hit up the Uwajimaya in the International District. If you want cheap, hit up Raising Sun Produce market off 12th Street on King St. In the International District. (you ARE talking about Washington State, not DC, right?)

Emily said...

I love this recipe! You should also try the veganomicon kabocha udon stew.

hex conduction hour said...

Ms Siiri -- You are too cute. Aunt Diane lives in Washington, MO. :) And post away! It's a great recipe!

hex conduction hour said...

By the way Aunt Diane - you can peel ginger root and store it in cooking sherry in the fridge. It keeps forever.