This is a simple and delicious spiced stock that’s a great base for an Asian noodle soup or dipping sauce for tempura.
Chef's notes
You could also use it as a poaching liquid, similar to a dashi stock, for poaching vegetables such as lotus root, daikon or other roots.
Steps
1
Preparing the Dish
Ingredients
4 to 6 cups of Shiitake Broth
4 cups Fresh Udon Noodles, cooked
1 cup lotus root, peeled and sliced in 1/4–inch rounds
1 cup small shiitake mushrooms, stemmed
1 cup Baked Tofu, diced
1 cup watercress for garnish
4 to 6 fresh shiso leaves for garnish
Chile Oil for garnish (or regular chile oil)
First, gather and prepare your mise en place.
To prepare the dish, in the Shitake Broth, simmer the lotus root and shitake mushrooms until tender.
Next, place the Udon Noodles and the Baked Tofu cubes into warm serving bowls. Ladle in the broth, evenly distributing the shitake and lotus root.
Garnish each bowl with watercress, ripped shiso leaves and a drizzle of Chile and Spice Oil and serve.
