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<mx2 source="MasterCook" date="June 19, 2010">
<Summ>
<Nam>
Udon w/ Shitakes & Watercress in Broth - Noodles Every Day
</Nam></Summ>
<RcpE name="Udon w/ Shitakes & Watercress in Broth - Noodles Every Day" author="Corinne Trang">
<RTxt>
<![CDATA[
* Exported from MasterCook *
Udon w/ Shitakes & Watercress in Broth - Noodles Every Day
Recipe By :Corinne Trang
Serving Size : 6 Preparation Time :0:00
Categories : Asian Pasta
Soups & Stews Vegetarian
Want To Try
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
12 small dried shiitake mushrooms -- soaked in at least 2
2 quarts kombu dashi
1/3 cup soy sauce
1/3 cup mirin
1 pound udon noodles -- preferably fresh OR
1 bunch watercress -- OR garland chrysanth
2 ounces fresh ginger -- finely julienned
toasted sesame seeds -- optional
togarashi -- OR cayenne, optional
Drain the mushrooms, reserving 2 c. of the soaking liquid. Discard the stems & quarter the caps.
In a large pot, combine the kelp stock, mushroom liquid, soy sauce, mirin, & shitakes. Bring to a boil over high heat. Reduce the heat to low & simmer, covered, until ready to serve.
Bring a medium pot of water to a boil. Cook the fresh udon, untangling them, until separated & warmed, about 10 seconds. (Or boil the dried udon for about 5 minutes). Drain & divide among large soup bowls.
Add the watercress to the pot of broth, & when just wilted, remove from the heat. Ladle enough broth into each bowl to cover the noodles, adding a few watercress leaves & mushrooms. Garnish with ginger, & sprinkle lightly with sesame seeds & togarashi, if desired.
Source:
"Noodles Every Day"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 37 Calories; trace Fat (3.1% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 919mg Sodium. Exchanges: 1/2 Grain(Starch)
NOTES : Author's notes: "This vegetarian noodle soup, inspired by many I've had in Japanese restaurants, is made with fresh udon, which are thick & chewy noodles found in the refrigerated section of Japanese & Korean markets. Kelp, a sea vegetable, provides the basic flavor for the stock, which is enhanced with mushroom water, soy, sauce, & mirin. The result is a smoky, sweet, & savory broth. Edible chrysanthemum leaves, known as shingiku in Japanese, can be found in Japanese, Chinese, & Korean markets. If you can't find them, substitute watercress or a favorite leafy green. Use dried udon if you can't find fresh."
KB note: I've changed the title of this recipe to use watercress instead of the chrysanthemum leaves. Even at local Asian markets, this is hard to find. Some other leafy green would be good here - chard, spinach, mustard greens, etc.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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</RTxt>
<Serv qty="6"/>
<PrpT elapsed="0:00"
<CatS>
<CatT>
Asian
</CatT>
<CatT>
Pasta
</CatT>
<CatT>
Soups & Stews
</CatT>
<CatT>
Vegetarian
</CatT>
<CatT>
Want To Try
</CatT>
</CatS>
<IngR name="dried shiitake mushrooms" unit="small" qty="12">
<IPrp>
soaked in at least 2-1/2 c. water until pliable
</IPrp>
</IngR>
<IngR name="kombu dashi" unit="quarts" qty="2"></IngR>
<IngR name="soy sauce" unit="cup" qty="1/3"></IngR>
<IngR name="mirin" unit="cup" qty="1/3"></IngR>
<IngR name="udon noodles" unit="pound" qty="1">
<IPrp>
preferably fresh OR 12 oz. dried
</IPrp>
</IngR>
<IngR name="watercress" unit="bunch" qty="1">
<IPrp>
OR garland chrysanthemum leaves OR favorite greens
</IPrp>
</IngR>
<IngR name="fresh ginger" unit="ounces" qty="2">
<IPrp>
finely julienned
</IPrp>
</IngR>
<IngR name="toasted sesame seeds">
<IPrp>
optional
</IPrp>
</IngR>
<IngR name="togarashi">
<IPrp>
OR cayenne, optional
</IPrp>
</IngR>
<DirS>
<DirT>
Drain the mushrooms, reserving 2 c. of the soaking liquid. Discard the stems & quarter the caps.
</DirT>
<DirT>
In a large pot, combine the kelp stock, mushroom liquid, soy sauce, mirin, & shitakes. Bring to a boil over high heat. Reduce the heat to low & simmer, covered, until ready to serve.
</DirT>
<DirT>
Bring a medium pot of water to a boil. Cook the fresh udon, untangling them, until separated & warmed, about 10 seconds. (Or boil the dried udon for about 5 minutes). Drain & divide among large soup bowls.
</DirT>
<DirT>
Add the watercress to the pot of broth, & when just wilted, remove from the heat. Ladle enough broth into each bowl to cover the noodles, adding a few watercress leaves & mushrooms. Garnish with ginger, & sprinkle lightly with sesame seeds & togarashi, if desired.
</DirT>
</DirS>
<Srce>
Noodles Every Day
</Srce>
<Note>
Author's notes: "This vegetarian noodle soup, inspired by many I've had in Japanese restaurants, is made with fresh udon, which are thick & chewy noodles found in the refrigerated section of Japanese & Korean markets. Kelp, a sea vegetable, provides the basic flavor for the stock, which is enhanced with mushroom water, soy, sauce, & mirin. The result is a smoky, sweet, & savory broth. Edible chrysanthemum leaves, known as shingiku in Japanese, can be found in Japanese, Chinese, & Korean markets. If you can't find them, substitute watercress or a favorite leafy green. Use dried udon if you can't find fresh."

KB note: I've changed the title of this recipe to use watercress instead of the chrysanthemum leaves. Even at local Asian markets, this is hard to find. Some other leafy green would be good here - chard, spinach, mustard greens, etc.
</Note>
<Nutr>
Per Serving (excluding unknown items): 37 Calories; trace Fat (3.1% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 919mg Sodium. Exchanges: 1/2 Grain(Starch)
</Nutr>
</RcpE></mx2>
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