INGREDIENTS

• 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

INSTRUCTIONS

1. Place dried mushrooms in a heat-proof bowl.
2. Pour boiling water over mushrooms until submerged and allow to soak for 30 minutes or until fully softened.
3. Cook udon noodles according to package directions, drain, and divide between two bowls for large servings or 4 bowls for smaller servings.
4. Once fully rehydrated, remove mushrooms from the water and squeeze to get rid of excess moisture.
5. Heat both oils over medium-high heat and add both rehydrated and fresh mushrooms.
6. Stir-fry until browned in spots and add tamari, 2 teaspoons mirin, and dark soy sauce.
7. Toss to coat and cook for about two minutes more or until the sauce thickens.
8. Remove from heat and set aside.
9. Bring dashi to a boil and remove from heat.
10. In a small heat-proof bowl, mix 1 tablespoon of miso paste with a tablespoon of the hot dashi until smooth.
11. Stir miso mixture into dashi broth.
12. Taste and add more miso and/or tamari to taste.
13. Add baby spinach to hot broth and stir until just wilted.
14. Pour broth and spinach over the udon noodles and top with mushrooms.
15. Garnish with chopped green onions and optional toppings as desired.

SERVES: 2-4