Vegetarian Miso Udon (Japan) BBC

Vegetarian Miso Udon (Japan) BBC*

Recipe By : BBC Vegetarian : "Japan Easy" (April 1998)

4 Preparation Time :

Categories : Soups *Current

Amount Measure Ingredient -- Preparation Method -- -- --

--VEGETARIAN DASHI--

6 dried shiitake mushrooms -- soaked in

1 quart water

2 tablespoons saki or dry white wine

2 tablespoons mirin

2 tablespoons seasoned rice vinegar

--NOODLES--

12 ounces udon noodles -- or one package

1 tablespoon chili sauce -- see options

2 teaspoons sugar

2 tablespoons miso paste

--VEGETABLES--

2 tablespoons vegetable oil

4 tablespoons shredded pickled ginger

2 garlic cloves -- crushed

8 ounces pak-choi cabbage -- roughly torn

2 carrots -- cut into long fine matchsticks

4 spring onions -- trimmed

and finely sliced on the diagonal

1 red chili peppers -- finely sliced

on the diagonal

1/4 pound bean sprouts; fresh

1 tablespoon black sesame seeds -- toasted

1/2 ounce fresh coriander leaves

1. To make the dashi, put the mushrooms in a large pan with 1 quart cold

water. Cover with a small plate that will fit into the pan to keep the

mushrooms submerged. Leave to stand for 3 hours or overnight in the

refrigerator.

2. Remove the plate and bring the stock slowly to the boil. Stir in the

remaining dashi ingredients and bring to the boil. Boil for 2 minutes.

Strain through a sieve and keep warm. (Reserve the shiitake mushrooms --

these can be roughly chopped and added to either the soup or one of the

salads.)

3. Meanwhile, cook the udon noodles according to the package instructions.

Add the chilli sauce, sugar and miso paste to the dashi and bring to the

boil, stirring occasionally. Simmer for 5 minutes.

4. Meanwhile, heat the vegetable oil in a wok until smoking hot. Add the

pickled ginger and fry for a few seconds until crispy. Remove and drain on

kitchen paper. Discard the oil. Add the sesame oil to the wok and stir-fry

the garlic, pak choi and carrots for 3 minutes over a high heat.

5. Divide the noodles among four individual serving bowls. Add the

stir-fried vegetables to the dashi and pour over the noodles. Sprinkle over

the spring onions, chilli, bean sprouts, toasted sesame seeds, coriander

and the deep-fried ginger to garnish. Serve immediately.

544 calories, Fiber

6g, Carbs

91g, Fat

15g, Saturated fat

16g, added sugar

3g, salt

0 77g.

PANTRY: MIRIN is a very sweet rice wine. MISO PASTE is fermented soy bean

and either barley or rice puree that is savory in smell and taste; you

could substitute fermented black bean paste for a milder flavor. UDON

NOODLES are thick, white, soft wheat noodles; you could substitute SOBA or RAMEN. PAK-CHOI cabbage is also called BOK CHOY; Chinese or Napa cabbage

may be substituted. RECIPES: *CHILI SAUCE may be purchased. Look for a

sweet-sour red sauce that can contain dried chili peppers, vinegar, oil,

garlic, ginger, onion, and tomato ketchup simmered a few minutes to blend.

See the recipe: Asian Chili Pepper Sauce (BBC). *PICKLED GINGER is sold in

jars; or see: Japanese Pickled Ginger (Wise)

The Kitchen Path http://home.earthlink.net/

kitpath 08/23/98 (Sun)

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NOTES : DASHI is traditionally a fish stock seasoned with kombu seaweed. It

is the basis for Miso Udon. This vegetarian variation starts by soaking

dried shiitake for 3 hours or overnight. The broth is then heated and strained and used as the soup base. Specialty foods are discussed in the

4. Time:

30 minutes, plus time to soak the

mushrooms. *Recipe from" Japan-easy," BBC Vegetarian Good Food Magazine,

April 1998.