Recipe: Mushroom Udon Noodle Soup
Last updated: January 27, 2022, at 12:27 p.m. PT
Originally published: January 27, 2022, at 12:27 p.m. PT
- ½ cup dried shiitake mushroom slices
- 4 ounces dried udon noodles
- ½ cup sliced cremini mushrooms
- 1 teaspoon avocado oil
- 1 teaspoon toasted sesame oil
- 2 teaspoons tamari or soy sauce
- 4 teaspoons mirin, divided
- 1 teaspoon dark soy sauce (optional)
- 3 cups dashi broth
- 1-2 tablespoons miso paste
- 2 large handfuls baby spinach
- 2 green onions, chopped
Optional toppings: Toasted Sesame Seeds, Furikake, Shichimi Togarashi, Soy Sauce Eggs
- Place dried mushrooms in a heat-proof bowl.
- Pour boiling water over mushrooms until submerged and allow to soak for 30 minutes or until fully softened.
- Cook udon noodles according to package directions, drain, and divide between two bowls for large servings or 4 bowls for smaller servings.
- Once fully rehydrated, remove mushrooms from the water and squeeze to get rid of excess moisture.
- Heat both oils over medium-high heat and add both rehydrated and fresh mushrooms.
- Stir-fry until browned in spots and add tamari, 2 teaspoons mirin, and dark soy sauce.
- Toss to coat and cook for about two minutes more or until the sauce thickens.
- Remove from heat and set aside.
- Bring dashi to a boil and remove from heat.
- In a small heat-proof bowl, mix 1 tablespoon of miso paste with a tablespoon of the hot dashi until smooth.
- Stir miso mixture into dashi broth.
- Taste and add more miso and/or tamari to taste.
- Add baby spinach to hot broth and stir until just wilted.
- Pour broth and spinach over the udon noodles and top with mushrooms.
- Garnish with chopped green onions and optional toppings as desired.