Japanese · Dinner
Thick Wheat Noodles in Broth
Udon noodles in a kombu-based dashi broth seasoned with white miso and soy sauce, topped with silken tofu, shiitake mushrooms, wilted spinach and scallion. Finished with mirin for a savoury, slightly sweet edge and drizzled with sesame oil.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
428Calories
21.1gProtein
10.6gFat
67.9gCarbs
6.2gSugar
5.3gFiber
2360mgSodium
0mgChol
1.8gSat Fat
615mgPotassium
208mgCalcium
3.7mgIron
0mcgVitamin B12
8mgVitamin C
vegetarian
low-calorie
high-fiber
rich-umami
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Soak the kombu strip in the water in a saucepan off the heat for 15 minutes until softened and the water turns pale gold.
2
Simmer
Bring the kombu and water to a gentle simmer over medium heat for 5 minutes, then remove and discard the kombu before boiling.
3
Boil
Cook the udon noodles in a separate pot of boiling water over high heat for 2 to 3 minutes until tender but springy, then drain well.
4
Simmer
Add the thinly sliced shiitake mushroom to the broth and simmer over medium-low heat for 3 minutes until softened and darkened.
5
Finish
Whisk the white miso paste with a small amount of hot broth until fully dissolved, then stir back into the saucepan.
6
Simmer
Add the soy sauce and mirin to the broth and warm over low heat for 1 minute without boiling to preserve the miso aroma.
7
Build
Place the drained noodles in a deep bowl, pour the hot broth and mushrooms over them, then add the tofu and spinach.
8
Plate
Scatter the thinly sliced scallion over the bowl and drizzle with sesame oil, then serve immediately while steaming.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g udon noodles
- 0.2 oz3g, one 4-inch strip kombu
- 3 cups720ml water
- 2 tbsp2 tbsp white miso paste
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp mirin
- 5 oz140g silken tofu
- 22 small shiitake mushroom
- 1.4 oz40g fresh spinach
- 22 scallion
- 1 tsp1 tsp sesame oil
