Su Udon

Name: Su Udon
Ingredients: 6 cups Udon Broth (page 66); 4 shiitake mushrooms, stems removed and halved; 2 tablespoons dried wakame; 1 cup hot water; 1 pound dried udon noodles; 1/4 cup mitsuba, cut into 1-inch-long pieces, including stems; 2 scallions, both white and green parts, thinly sliced on an angle

7 ingredients

9 steps

Ingredients

6 cups Udon Broth (page 66)
4 shiitake mushrooms, stems removed and halved
2 tablespoons dried wakame
1 cup hot water
1 pound dried udon noodles
1/4 cup mitsuba, cut into 1-inch-long pieces, including stems
2 scallions, both white and green parts, thinly sliced on an angle

Directions

1

Bring a large pot of water to a boil over high heat.
2

Place the broth in a pot over medium heat and bring to a simmer.
3

Add the mushrooms and simmer for 1 minute, then decrease the heat to low and cover to keep warm.
4

In a bowl, cover the wakame with the hot water and let sit for 10 minutes.
5

Drain well and set aside.
6

Cook the udon noodles in the boiling water until al dente, following the package instructions.
7

Drain well.
8

Divide the noodles among 4 bowls and pour 1 1/2 cups of the broth over each.
9

Garnish the bowls with one-quarter of the mushrooms, wakame, mitsuba, and scallions.