Udon Noodle Soup
Ingredients
For the Broth
- 3 large scallions, trimmed
- 1 handful dried shiitake mushrooms, crushed (about 1/2 cup)
- 1/4 cup crumbled dried seaweed, such as kombu or dulse
- 1 (1-inch) chunk of ginger, smashed and unpeeled
- 2 whole, unpeeled garlic cloves
- Stems or trimmings from fresh shiitake mushrooms (see below)
- 1 teaspoon salt
For the Soup
- 1 pound dried udon noodles (or use fresh or frozen, cooked udon)
- 2 teaspoon sesame oil
- 1 leek, chopped, white and pale green parts only
- 8 ounces fresh shiitake mushrooms, stems removed, caps sliced in 1/4-inch strips (save trimmings for broth)
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 1/4 cup mirin or dry sherry
- 2 tablespoons soy sauce
- 2 cups chopped bok choy
- 2 tablespoons red or white miso
- 1 cup silken tofu, cut in small cubes
- Crushed red-pepper flakes, for garnish
Method
Broth
In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed, ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
Soup
Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
At this point I reuse the pot I used to make the broth. Heat a small amount sesame oil over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, and soy sauce and cook for 1 minute. Turn heat to high, add broth, reserving a little to dissolve miso, and bring to a simmer.
Dissolve miso in remaining broth and add to the soup along with the bok choy. Cook until bok choy is done to your liking. Finally, add tofu.
Divide noodles in serving bowls and top with soup.
Source
David Tanis in New York Times Cooking.
