Udon Noodles in Shiitake-Ginger Broth
From Vegan Planet---I LOVE udon noodles and I love shiitake mushrooms. This sounds simple and delish. Also, a dish that can cook in about 20 minutes.
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 4
fdquickcoll fdquick
hangover
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 8 oz udon noodles
- 1 tsp toasted sesame oil
- 6 cups vegetable stock
- 4 oz fresh shiitake mushroooms stems removed and caps thinly sliced
- 1 tbs fresh ginger peeled and minced
- 4 scallions minced
- 2 tbs tamari or other soy sauce
- 1 tbs mellow white miso
- 1 tbs fresh parsley leaves minced, for garnish
- Carbohydrate 72.9885916358657 g
- Cholesterol 47.627198808 mg
- Fat 4.87706160212282 g
- Fiber 2.91775844093033 g
- Protein 8.80085250233539 g
- Saturated Fat 1.01182250671618 g
- Serving Size 1 1 Serving (2220g)
- Sodium 8476.16779140606 mg
- Sugar 70.0708331949354 g
- Trans Fat 0.515968728027273 g
- Calories 366 calories
1.Cook the udon in a pot of boiling water until just tender, 6-8 minutes. Drain and transfer to a large bowl. Add the sesame oil and toss to coat. Set aside. 2.Place the stock, shiitakes, ginger, scallions, and tamari in a large pot over medium heat. Bring to a boil, reduce the heat to low, and simmer until the shiitakes soften, about 5 minutes. 3.In a small bowl, blend the miso with 1/4 cup of the hot broth. Stir into the soup and add the noodles. Serve immediately, garnished with the parsley.
