Kinoko Udon (Noodles in Clear Mushroom Broth)

Kinoko Udon (Noodles in Clear Mushroom Broth)

Dashi brings out the mushroom flavor.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • The green onions and seven-spice chili pepper were not included in the calculation of nutritional values.
  • Time to rehydrate dried shiitake mushrooms is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 g (7.1 oz.)

200 g (7.1 oz.)

4 Tbsp (60 ml / 2.1 fl. oz.)


dashi/Japanese broth

400 ml (13.5 fl. oz.)

4 Tbsp (60 ml / 2.1 fl. oz.)

1 tsp


  1. Soak the dried shiitake mushrooms in water (200 ml / 6.8 fl. oz.) to rehydrate, cut off the stems and slice into 5 mm (0.2 in) wide slices (set aside the rehydrating water for use later).
  2. Remove hard bases from the assorted mushrooms and separate into easy-to-eat bunches. Place the thin deep-fried tofu into a strainer, pour boiling water on top using a circular motion (to remove excess oil) and then slice into rectangular strips.
  3. Place the mirin into a pot over medium heat and boil off the alcohol content. Add in (A), (1) and the shiitake mushroom rehydrating water and turn the heat to low. Once boiling, remove any scum that forms, add in (2) and simmer for about 3 minutes over medium heat.
  4. Boil water in a separate pot and cook the udon noodles for the indicated time. Once boiled place into ice cold water, rinse well and then drain.
  5. Serve (4) into bowls and pour on a warm (3). Sprinkle on green onions and seven-spice chili pepper if desired.

Cooking Basics

Enoki mushrooms - removing the hard base

Taking out from the package before removing the hard base will result in the hard base falling apart all over the place. Cutting off the hard base while its still in the package is less messy and recommended. After doing so, take the part for use out of the remaining package. Some packages available on the market have a cutting line conveniently indicated on the package.

Tofu (deep-fried) - removing excess oil

Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.


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