35 minutes
A comforting and flavorful udon noodle dish with shiitake mushrooms, kale, and a rich miso broth.
Fresh Udon Noodles
0 lb
tablespoons
Red Onion, sliced into thin half-moons
each
Shiitake Mushrooms, stems trimmed and sliced
0 oz
Garlic, minced
cloves
Ginger, minced
teaspoons
tablespoons
cups
Miso
tablespoons
Kale, chopped
cups
teaspoons
1. Cook the udon noodles
Bring a pot of water to a rolling boil. Add the udon noodles and cook them for about 10 minutes if they are dried, or as per package instructions if fresh. The noodles should be tender but still firm to the bite. Drain them and set aside.
2. Sauté onions and mushrooms
While the noodles are cooking, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the sliced red onion and shiitake mushrooms. Sauté them for about 5 to 7 minutes until the mushrooms are tender and the onions are softened with a bit of crunch left.
3. Add garlic and ginger
Add the minced garlic and ginger to the skillet. Sauté for about 1 minute, just until they are fragrant.
4. Prepare the broth
Pour in the mirin (if using), 2 cups of water, and stir in the miso. Bring this mixture to a gentle boil, ensuring the miso is fully dissolved and combined well with the other ingredients.
5. Add kale
After the mixture reaches a gentle boil, lower the heat and add the chopped kale. Toss the kale until it has wilted, which should take just a few minutes.
6. Combine noodles and broth
Add the cooked udon noodles to the skillet. Stir everything together to let the noodles soak up the flavorful broth and mingle with the vegetables. Cook for another 2 minutes, then taste and add soy sauce as needed.
Red Miso
Replace the shiitake mushrooms with your choice of protein. Tofu can be a direct vegetarian substitute, while thinly sliced chicken, beef, or shrimp can be used for a non-vegetarian option. Make sure to cook your protein choice accordingly before combining it with the rest of the ingredients.
Customize with toppings such as a soft-boiled egg, pickled vegetables, or fried shallots to add texture and complexity.
Swap vegetable broth with chicken, beef, or dashi (a Japanese stock), depending on your preference and dietary restrictions. This will influence the overall savoriness of the dish.
Instead of kale, try other leafy greens like spinach, Swiss chard, or bok choy. You could also add bell peppers, snap peas, or broccoli for additional color and nutrients.
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