Best Udon Shiitake And Kale In Miso Broth Recipes

UDON WITH SHIITAKES AND KALE IN MISO BROTH

Steps:

• 1 Bring a pot of water to boil over medium-high heat
• 2 Add the udon noodles and cook according to the package directions, 8 to 10 minutes, until tender
• 3 Drain and rinse under cool water
• 4 Meanwhile, heat a large, deep saute pan over medium heat
• 5 Add the oil, and once it shimmers add the onion and mushrooms; cook, stirring frequently, until the mushrooms are tender and the onion has softened yet still has a little crunch, 5 to 7 minutes
• 6 Stir in the garlic and ginger and cook, stirring, for another minute, until they are tender
• 7 Add the water, mirin, miso and soy sauce, and bring to a gentle boil, then reduce the heat so the liquid is barely bubbling
• 8 Stir in the kale and chickpeas
• 9 Use tongs to toss the mixture until the kale has wilted and the chickpeas are warmed through, 2 minutes
• 10 Add the cooked udon, tossing and stirring the noodles in the broth for another minute or two
• 11 Taste, and add more soy sauce, as needed
• 12 Serve it hot: Divide the udon and vegetables among serving bowls and spoon some broth over each serving

UDON, SHIITAKE AND KALE IN MISO BROTH

Steps:

• Cook Udon according to package directions. Preheat a large skillet and saute the shitake mushrooms in the oil until tender. Add the garlic and saute for 1 minute more. Add the miso and water and bring to a gentle boil. Lower the heat to a simmer and add the kale. Toss the mixture until the kale wilts down. Stir in noodles. Serve in bowls and add soy sauce to taste.

GINGER-MISO STRIPED BASS IN SHIITAKE MUSHROOM BROTH

Steps:

• Whisk 2 cups water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.
• Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with salt and pepper. Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.
• Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.

MUSHROOM UDON NOODLE BOWL

Steps:

• Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
• Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
• In a soup pot, melt butter 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, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
• Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
• Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.