Ginger [1] and toasted sesame [2] oil give this dish an authentic Asian flavour.
Serves 6
Ingredients:
1½ L (6 cups) water
5 Clearspring Shiitake [1] [3] mushrooms
2 slices peeled fresh ginger root
2 pinches of sea salt [4]
½ cup thinly sliced carrots
1/3 cup diced red pepper or thinly sliced celery
1 bundle of Clearspring Organic Udon [2] [5] or Brown Rice Udon [3] [6]noodles
12 mangetout or flat pea pods, trimmed and diagonally cut into 2-3 pieces
2 tsp Clearspring Organic Shoyu [4] [7] or Organic Tamari [5] [8] soya sauce
½ tsp Clearspring Toasted Sesame Oil [6] [9]
Method:
1. In a pot, submerge the shiitake in water and soak for 2 hours or more. Remove from the soaking water, cut off and discard the stems, thinly slice the caps and return them to the soaking water. Add ginger to the shiitake stock and gently simmer 10 minutes. Remove and discard the ginger. Add the salt, carrots, red pepper or celery, and simmer 10 minutes.
2. While the soup is simmering, boil the noodles in another pot as directed on the pack. Rinse under cold running water, drain and chop into 2-inch lengths. Divide noodles among individual serving bowls.
3. To the simmering pot, add the peas and soya sauce and simmer a minute more. Add the sesame oil and remove from the heat. Ladle the hot soup over each bowl of noodles. Serve.
Photo and recipe by John and Jan Belleme, authors of Japanese Foods That Heal, Tuttle Publishing, 2007 [7] [10]
Serves 6
Ingredients:
1½ L (6 cups) water
5 Clearspring Shiitake [1] [3] mushrooms
2 slices peeled fresh ginger root
2 pinches of sea salt [4]
½ cup thinly sliced carrots
1/3 cup diced red pepper or thinly sliced celery
1 bundle of Clearspring Organic Udon [2] [5] or Brown Rice Udon [3] [6]noodles
12 mangetout or flat pea pods, trimmed and diagonally cut into 2-3 pieces
2 tsp Clearspring Organic Shoyu [4] [7] or Organic Tamari [5] [8] soya sauce
½ tsp Clearspring Toasted Sesame Oil [6] [9]
Method:
1. In a pot, submerge the shiitake in water and soak for 2 hours or more. Remove from the soaking water, cut off and discard the stems, thinly slice the caps and return them to the soaking water. Add ginger to the shiitake stock and gently simmer 10 minutes. Remove and discard the ginger. Add the salt, carrots, red pepper or celery, and simmer 10 minutes.
2. While the soup is simmering, boil the noodles in another pot as directed on the pack. Rinse under cold running water, drain and chop into 2-inch lengths. Divide noodles among individual serving bowls.
3. To the simmering pot, add the peas and soya sauce and simmer a minute more. Add the sesame oil and remove from the heat. Ladle the hot soup over each bowl of noodles. Serve.
Photo and recipe by John and Jan Belleme, authors of Japanese Foods That Heal, Tuttle Publishing, 2007 [7] [10]