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Udon with Shiitakes and Garland Chrysanthemum Leaves in Broth
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20 minutes
4
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce, thin (lite)
udon noodle (fresh)
kid friendly
has meat
has pasta
(?)
Has pasta from:
udon noodle (fresh)
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
udon noodle (fresh)
This recipe has no customizations.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
12
whole
dried, soaked in at least 2 1/2 cups water until pliable.
 
1/3
cups
 
1/3
cups
 
1
lb
or 12 ounces dried udon.
 
1
bunch
Can use watercress.
 
2
inches
finely julienned.
 
 
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INGREDIENTS FOR: JAPANESE KELP STOCK
Amount
Measure
Ingredient
 
2
ounces, weight
Wiped clean.
 
5
quarts
Use filtered or spring water.
 
 
PREPARATION
MAKING THE BROTH
1.
Follow the steps for recipe "Japanese Kelp Stock", which is in the dependent recipes section to the right.
2.
Drain the mushrooms, reserving 2 cups of the soaking liquid. Discard the stems and quarter the caps. In a large pot, combine the kelp stock, mushroom liquid, soy sauce, mirin, and shiitakesBring to a boil over high heat. Reduce the heat to low and simmer, covered, until ready to serve.
MAKING THE NOODLES
3.
Bring a medium pot of water to a boil over high heat. Cook the fresh udon noodles, untangling them until separated and warmed, about 10 seconds (or boil the dried udon for about 5 minutes). Drain and divide among large soup bowls.
4.
Add the chrysanthemum leaves to the pot containing the broth, and when just wilted, remove from the heat.
5.
Ladle enough broth into each bowl to cover the noodles, adding a few chrysanthemum leaves and mushrooms.
6.
Garnish with ginger, and sprinkle lightly with sesame seeds and togarashi if desired.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
Edible chrysanthemum leaves can be found in Japanese, Chinese, and Korean markets. If you can't find them, substitute watercress or a favorite leafy green.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 770
Protein 8.24 g
Carbohydrates 43.2 g
Iron 0.88 mg
Fiber 1.13 g
Calcium 16.9 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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