Mushroom Udon Noodle Bowl
by Anna Middleton (@chefanna)A flavorful and comforting bowl of udon noodles with wild mushrooms and pak choi in a rich miso broth.
Ingredients
Miso Broth
- 2pieceOnion (peeled & halved)
- 1cupCarrots (peeled & chunks)
- 2cloveGarlic
- 1tbspMiso paste
- 2Chicken stock cubes
- 2tbspDark soy sauce
- 1/2cupLight soy sauce
- 2tbspShaoxing cooking wine
- 1tbspOyster sauce
- 2tbspHoney
- 2tbspApple cider vinegar
- 1tspChinese 5 spice powder
- 1LWater
- Pepper to taste
Mushroom Udon Bowl
- 2cupWild mushrooms (sliced)
- 2cupPak choi (diagonally sliced)
- 1cupSpring onions (diagonally sliced)
- 4pieceUdon noodle sachets
- 3tbspSesame oil
- 2tbspWhite sesame seeds
- Pepper to taste
How to make Mushroom Udon Noodle Bowl
Miso Broth
Add all the ingredients into a stock pot, bring to a boil, then simmer for 20–30 minutes.
Strain through a sieve, then set aside.
Mushroom Udon Bowl
Heat a pan to smoking hot, add the sesame oil, then add the mushrooms and flash fry them.
Add half of the spring onions, then place the noodles on top. Add the thicker (stalk) part of the pak choi.
Pour the miso broth over the noodles and turn down the heat to simmer. Gently mix until the noodles loosen. They will soak up a bit of the broth. Make sure everything combines well and cooks through.
Turn off the heat, then add the rest of the pak choi and mix through.
Get your bowls ready to serve. Using a pair of tongs, add equal amounts of noodles, mushrooms, and vegetables to each bowl. Then pour the warm broth over.
Heat a small pan to medium heat. Dry toast the sesame seeds until golden brown.
Garnish the noodle bowls with the rest of the spring onions and toasted sesame seeds.
Tips & Tricks
For a spicier kick, add a dash of chili oil to the broth.
You can substitute wild mushrooms with any variety of mushrooms you prefer.
Recipe by
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...