RecipeStripper

Clean recipe · cooking.nytimes.com

Mushroom Udon Noodle Bowl

Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Total:
1 hr
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Ingredients

  1. 3 large scallions, trimmed
  2. 1 handful dried shiitake mushrooms, crushed (about ½ cup)
  3. ¼ cup crumbled dried seaweed, such as kombu or dulse (optional)
  4. 1 (1-inch) chunk of ginger, smashed and unpeeled
  5. 2 whole, unpeeled garlic cloves
  6. Stems or trimmings from fresh shiitake mushrooms (see below) (optional)
  7. 1 teaspoon salt
  8. 1 pound dried udon noodles (or use fresh or frozen, cooked udon)
  9. 2 tablespoons butter
  10. 1 cup chopped leeks, white and pale green parts only
  11. 8 ounces fresh shiitake mushrooms, stems removed, caps sliced in ¼-inch strips (save trimmings for broth)
  12. 1 teaspoon minced ginger
  13. 2 cloves garlic, minced
  14. ¼ cup mirin or dry sherry
  15. ½ teaspoon sesame oil
  16. 2 tablespoons soy sauce
  17. 2 cups chopped bok choy
  18. ½ cup red or white miso
  19. 1 cup soft or medium tofu, cut in small cubes
  20. 4 scallions, finely chopped, for garnish
  21. Shichimi togarashi or crushed red-pepper flakes, for garnish

Instructions

  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.
  2. Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
  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.
  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.
  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.