Miso Udon with Soy-Glazed Mushrooms
Serves 1
Directions
- 1Slice the mushrooms.
- 2Slice the mushrooms.
- 3Slice the mushrooms.
- 4Cook the mushrooms in a pan with nothing but the mushrooms on about medium to high heat until all of that moisture is released.
- 5Cook the mushrooms in a pan with nothing but the mushrooms on about medium to high heat until all of that moisture is released.
- 6Cook the mushrooms in a pan with nothing but the mushrooms on about medium to high heat until all of that moisture is released.
- 7Add a tablespoon of butter and sauté the mushrooms until you get a beautiful brown color.
- 8Add a tablespoon of butter and sauté the mushrooms until you get a beautiful brown color.
- 9Add a tablespoon of butter and sauté the mushrooms until you get a beautiful brown color.
- 10Add a splash of sake, some mirin, soy sauce, and a teaspoon of sugar.
- 11Add a splash of sake, some mirin, soy sauce, and a teaspoon of sugar.
- 12Add a splash of sake, some mirin, soy sauce, and a teaspoon of sugar.
- 13Sauté this together until you have beautiful caramelized mushrooms.
- 14Sauté this together until you have beautiful caramelized mushrooms.
- 15Sauté this together until you have beautiful caramelized mushrooms.
- 16For the broth, add sesame oil with white ends of green onion and a clove of garlic to a pot.
- 17For the broth, add sesame oil with white ends of green onion and a clove of garlic to a pot.
- 18For the broth, add sesame oil with white ends of green onion and a clove of garlic to a pot.
- 19Add four cups of vegetable broth, a tablespoon of tahini, two tablespoons of miso paste, a tablespoon and a half of soy sauce, and a little fresh ginger.
- 20Add four cups of vegetable broth, a tablespoon of tahini, two tablespoons of miso paste, a tablespoon and a half of soy sauce, and a little fresh ginger.
- 21Add four cups of vegetable broth, a tablespoon of tahini, two tablespoons of miso paste, a tablespoon and a half of soy sauce, and a little fresh ginger.
- 22Let the broth simmer while you cook your udon noodles.
- 23Let the broth simmer while you cook your udon noodles.
- 24Let the broth simmer while you cook your udon noodles.
- 25Add your udon noodles to a bowl.
- 26Add your udon noodles to a bowl.
- 27Add your udon noodles to a bowl.
- 28Ladle in your broth.
- 29Ladle in your broth.
- 30Ladle in your broth.
- 31Add the soy-glazed mushrooms.
- 32Add the soy-glazed mushrooms.
- 33Add the soy-glazed mushrooms.
- 34Top with some green onions and finish with a little toasted sesame seed.
- 35Top with some green onions and finish with a little toasted sesame seed.
- 36Top with some green onions and finish with a little toasted sesame seed.
Ingredients
- crimini mushrooms
- crimini mushrooms
- crimini mushrooms
- shiitake mushrooms
- shiitake mushrooms
- shiitake mushrooms
- 1 tablespoon butter
- 1 tablespoon butter
- 1 tablespoon butter
- splash sake
- splash sake
- splash sake
- splash mirin
- splash mirin
- splash mirin
- 1.5 tablespoon soy sauce
- 1.5 tablespoon soy sauce
- 1.5 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sugar
- 1 teaspoon sugar
- sesame oil
- sesame oil
- sesame oil
- white ends of green onion
- white ends of green onion
- white ends of green onion
- 1 clove garlic
- 1 clove garlic
- 1 clove garlic
- 4 cups vegetable broth
- 4 cups vegetable broth
- 4 cups vegetable broth
- 1 tablespoon tahini
- 1 tablespoon tahini
- 1 tablespoon tahini
- 2 tablespoons miso paste
- 2 tablespoons miso paste
- 2 tablespoons miso paste
- little fresh ginger
- little fresh ginger
- little fresh ginger
- udon noodles
- udon noodles
- udon noodles
- green onions
- green onions
- green onions
- little toasted sesame seeds
- little toasted sesame seeds
- little toasted sesame seeds
Equipment
knifecutting boardpanpotladlebowlchopsticksspoon
Tips
- You have to sweat the mushrooms. Cook them in a pan with nothing but the mushrooms on about medium to high heat until all of that moisture is released.