udon

Ingredients:

(for the broth)

3 large scallions, trimmed

1 handful shiitake mushrooms, crushed (about ½ cup)

¼ cup crumbled dried seaweed, such as kombu or dulse (optional)

1 (1 inch) chunk of ginger, smashed and unpeeled

2 whole, unpeeled garlic cloves

1 teaspoon salt

(for the soup)

1 pound dried udon noodles (you could use fresh/frozen cooked udon)

2 tablespoons butter

1 cup chopped leeks, white and pale green parts only

8 ounces fresh shiitake mushrooms, stems removed, caps sliced in ¼-inch strips

1 teaspoon of minced ginger

2 cloves of garlic, minced

¼ cup mirin or dry sherry

½ teaspoon sesame oil

2 tablespoons of soy sauce

2 cups chopped bok choy

½ cup red or white miso

1 cup soft or medium tofu, cut in small cubes

4 scallions, finely chopped, for garnish

Shichimi togarashi or crushed red pepper flakes, for garnish

Preparation:

Step 1: 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.

2. Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.

3.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.

4. 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.
5. 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.

Tip

• Shichimi togarashi is available at Japanese markets.

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