Kinoko Udon (Noodles in Clear Mushroom Broth） Recipe

Dashi brings out the mushroom flavor.

Cooking time

20min+

Calories

520kcal

Sodium

1700mg

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.

Directions

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).
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.
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.
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.
Serve (4) into bowls and pour on a warm (3). Sprinkle on green onions and seven-spice chili pepper if desired.

Cooking Basics

Shiitake mushrooms - removing the stem

The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.

Tofu (deep-fried) - removing excess oil