I've had the Veganomicon cookbook for a few years and hadn't used it too much, so I picked a recipe late week to make. This was pretty good, healthy and simple. I used some sort of Chinese broccoli instead of kale and liked the peppery flavor it added. My friend Dave came over and had 2 bowls- so it was a success!
Udon with Shiitake Mushrooms and Kale in Miso Broth
1/2 pound fresh udon noodles or dried udon noodles
2 tablespoons vegetable oil
1 medium sized red onion, sliced into thin half-moons
4 ounces shiitake mushrooms, stems trimmed, sliced
3 cloves garlic, minced
2 teaspoons ginger, minced
2 tablespoons mirin (optional) - I subbed white wine and sugar
2 1/2 cups water
3 tablespoons miso
4 cups chopped kale
2 1/2 teaspoons soy sauce, or to taste
Bring
a pot of water to a boil. Cook the udon according to the package
directions, about 10 minutes. When done, drain and rinse with cool water
until read to use.
Meanwhile,
preheat a large skillet over medium heat. Saute the onion and mushrooms
in the oil for 5 to 7 minutes, until the mushrooms are tender and the
onions are softened but still have some crunch. Add the garlic and
ginger, and saute for another minute.
Add
the mirin, water, and miso, and bring to a gentle boil. Lower the heat
to a simmer and add kale. Toss the mixture around with tongs until the
kale had wilted. Add the noodles and use a pasta spoon to stir them into
the broth for about 2 minutes.
Divide the udon and vegetables among bowls and spoon some broth over each serving.
