This popular dish is quick and easy to prepare and makes a satisfying light lunch or soup for a meal.
Serves 2-3
Ingredients
1 pack of Clearspring Udon [1] or Clearspring Soba
[2]Pinch of sea salt [3]
2 tbsp Clearspring Soya Sauce [4] or Clearspring Tamari Soya Sauce
[5]1 1/2 tbsp Clearspring Rice Mirin [6] or Clearspring Mikawa Mirin
[6]1-2 tsp juice from freshly grated ginger [7] root
For Clearspring Kombu [8] and three dried shiitake or maitake mushrooms in about 2 litres of water for at least 15 minutes. Remove the mushrooms, and thinly slice the caps. Then return them to the water, bring it to the boil and simmer gently for 10 minutes. Remove the kombu and keep it to use for cooking as a condiment or with beans. ">dashi stock
2 inch strip of Clearspring Kombu [9]
3 Clearspring Shiitake [10] Mushrooms
1L water
Topping
Assorted colourful, steamed or simmered vegetables
Garnish
Salad onions, finely chopped
Method
1. Cook the noodles according to the directions on the package, then rinse under cold running water, drain, and set aside.
2. Meanwhile, prepare the dashi stock by soaking the kombu and shiitake in the water in a medium size saucepan for 15 minutes. Remove the shiitake, cut off and discard the stems, return to the water and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the kombu and reserve it for another use. Simmer 10-15 minutes more.
3. Combine the dashi stock, salt, tamari or shoyu [11], and mirin. Simmer 1 minute. Remove from heat and add the ginger juice.
4. To serve, divide the noodles between individual deep bowls. Ladle the hot broth with shiitake over each bowl of noodles to almost cover. Top with your choice of simmered vegetables and garnish with the chopped salad onions.
Serves 2-3
Ingredients
1 pack of Clearspring Udon [1] or Clearspring Soba
[2]Pinch of sea salt [3]
2 tbsp Clearspring Soya Sauce [4] or Clearspring Tamari Soya Sauce
[5]1 1/2 tbsp Clearspring Rice Mirin [6] or Clearspring Mikawa Mirin
[6]1-2 tsp juice from freshly grated ginger [7] root
For Clearspring Kombu [8] and three dried shiitake or maitake mushrooms in about 2 litres of water for at least 15 minutes. Remove the mushrooms, and thinly slice the caps. Then return them to the water, bring it to the boil and simmer gently for 10 minutes. Remove the kombu and keep it to use for cooking as a condiment or with beans. ">dashi stock
2 inch strip of Clearspring Kombu [9]
3 Clearspring Shiitake [10] Mushrooms
1L water
Topping
Assorted colourful, steamed or simmered vegetables
Garnish
Salad onions, finely chopped
Method
1. Cook the noodles according to the directions on the package, then rinse under cold running water, drain, and set aside.
2. Meanwhile, prepare the dashi stock by soaking the kombu and shiitake in the water in a medium size saucepan for 15 minutes. Remove the shiitake, cut off and discard the stems, return to the water and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the kombu and reserve it for another use. Simmer 10-15 minutes more.
3. Combine the dashi stock, salt, tamari or shoyu [11], and mirin. Simmer 1 minute. Remove from heat and add the ginger juice.
4. To serve, divide the noodles between individual deep bowls. Ladle the hot broth with shiitake over each bowl of noodles to almost cover. Top with your choice of simmered vegetables and garnish with the chopped salad onions.