Vegan Shitake Udon Bowl!

This recipe is adapted from The 30 Minute Vegan's Taste of the East, an amazing resource for those who love Asian food and want simple recipes without necessarily knowing where to start.
You would think there is an option to buy just one carrot or quantities smaller than 24 oz of spinach at the grocery store. Nope! At least not where I was shopping, so I hit a few bumps while grocery shopping for this recipe. It worked out though; the recipe is flexible. Noodles, broth, and vegetables... it's pretty simple. I'll give you the recipe I made, but feel free to mix it up!

You can use udon or soba noodles for this dish, but if you want to make your own(!) here is the recipe I used:

Udon Noodles
1 1/2 c whole wheat flour
1/3 c water
pinch or two of salt

-Combine the flour and salt, then add the water and mix all the ingredients until a dough forms (you can add a bit more water if needed)
-Bring the dough to a flat surface and knead just slightly to make sure all the ingredients are incorporated, then wrap the ball in plastic and let sit for 15 minutes
-Cut the dough into 4 parts and roll out each section to about 1/8" thick and slice into noodle strips of approximately the same width
-Spread the noodles to prevent them from clumping together, that way you don't have to peel them apart before cooking them in boiling water

 Shitake Udon Bowl
marinated shitake mushrooms: 8 shitake mushrooms, 2 tbsp water, 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sesame oil
2 tbsp sesame oil
2 cloves garlic, diced or pressed
1 tsp minced ginger
6 c water or dashi (you can make basic dashi by soaking 1 strip kombu in 4 c water + 2 tbsp soy sauce over medium heat for about 15-20 min)
1 small bunch of bok choy, chopped
1 medium tomato, diced
6 oz (or however much you like) udon noodles, cooked
1 1/2 c spinach or kale
1 tbsp mirin (or rice vinegar if you can't find mirin)
2 tbsp soy sauce
1/2 tsp sea salt
1/4 tsp pepper

-Marinate shitake mushrooms while you begin everything else, toss occasionally
-Add 1 tbsp sesame oil to a pot over med-high heat and cook the garlic and ginger for about 1 minute, stirring constantly
-Add the 6 c water or dashi, tomato, and bok choy- cook for about 5 minutes
-In a sautè pan, add 1 tbsp sesame oil over high heat and add the mushrooms to cook until brown, reserving the marinade
-Add the cooked mushrooms and marinade to the pot, then add the noodles and spinach or kale
-Mix until the spinach or kale is just wilted then add soy sauce, salt, and pepper
-Eat!!

2 comments :

Taste and Tell 9/15/11, 1:26 AM  

This sounds delicious - I think it would make a perfect lunch!

[Reply]
Thom 10/5/11, 8:20 AM  

This looks delicious - am definately going to try this one out!

[Reply]

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