Udon Noodles In Miso Broth With Stir-fried Greens And Shichimi Pepper
This flavorful and nourishing recipe combines a comforting miso broth with stir-fried greens and udon noodles, creating a delicious and satisfying meal. The umami-rich broth is infused with ginger and mirin, while the assortment of vibrant vegetables provides a delightful crunch and variety of textures. With each spoonful of this hearty dish, you'll experience a harmonious blend of savory flavors and wholesome ingredients.
— Constant Cookbook
Ingredients
- 5cm/2in piece kombu seaweed
- 1½ tsp dashi powder
- 2½cm/1in piece fresh ginger
- 1 tbsp white miso
- pinch caster sugar
- 2 tbsp mirin
- 75g/2½oz tofu
- 1 tbsp vegetable oil
- 1 garlic
- 4 shiitake mushrooms
- 2 heads bok choi
- 75g/2½oz kale
- 1 small courgette
- 50g/2¾oz sugar
- 2 tbsp Japanese soy sauce
- 40g/2½oz enoki mushrooms
- 4 spring onions
- 1 tsp shichimi pepper
- 1 tsp sesame seeds
- 1 x 150g/5oz packet udon noodles
Instructions
- For the miso broth, place a saucepan of water over a medium heat and add the kombu seaweed.
- Add the dashi powder, stir and leave to simmer for a few minutes. Add the grated ginger, white miso paste, sugar and mirin. Taste and adjust the amount of sugar or mirin if necessary. Keep warm. To finish the miso broth, add the tofu cubes to the broth.
- For the stir-fried greens, heat a wok with a little vegetable oil until shimmering, add the sliced garlic and fry gently for 10 seconds. Tip in the sliced mushrooms, bok choi, kale, courgette and sugar snap peas.
- Keep stirring the contents of the wok and cook for two minutes or so, then add the soy sauce, enoki mushrooms and all but a teaspoon of the spring onions. Fry the vegetables until slightly softened, then add all but a pinch of the schicimi pepper and sesame seeds.
- Meanwhile, bring a second pan, filled with water, to the boil. Drop the udon noodles into the boiling water and cook for a few minutes, or until heated through, and then drain.
- To serve, lay the udon noodles in the bottom of a bowl, place the stir-fried greens on top and then ladle over the miso broth. Finish with the reserved finely sliced spring onion and a pinch of both the shichimi and sesame seeds.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 1
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