JAPANESE UDON SOUP

JAPANESE UDON SOUP image

Yield 6 Servings

Number Of Ingredients 10

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10 dried Shiitake mushrooms, soaked a/2 hour in boiling water and drained
1/4 cup Dashi powder (Japanese fish stock base)
3 tablespoons soy sauce
1 1/2 teaspoons Mirin (rice wine)
1 12-oz package Japanese Udon noodles
1/2 Napa cabbage, shredded
1 bunch green onions, trimmed and sliced
1/4 pound fresh snow peas, julienned
1/4 pound fresh bean sprouts
seven-spice chili powder, optional

Steps:

Trim off mushroom stems; discard. Slice caps thinly. Heat 2 quarts water with the mushrooms, dashi powder, soy sauce, and mirin to a boil in a large saucepan over medium heat. Reduce heat to low; simmer 20 minutes. Heat 2 quarts salted water to a boil in a large pot. Add noodles. Cook until just al dente, about 8 to 10 minutes. Drain; rinse. Combine cabbage, onions, snow peas, and bean sprouts in a large bowl. Divide cabbage mixture among 6 large bowls. Ladle noodles and broth into bowls. Serve with a dash of seven-spice chili pepper, if desired.