Shiitake Broth w/ Udon Noodles

Shiitake Broth W/ Udon Noodles

Details

This is a simple and delicious spiced stock that’s a great base for an Asian noodle soup or dipping sauce for tempura.
  • Serves: 4 to 6
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 8,951
  • Success: 100%

Steps

Step 1: Preparing the Dish

• 4 to 6 cups of Shiitake Broth
• 1 cup lotus root, peeled and sliced in 1/4–inch rounds
• 1 cup small shiitake mushrooms, stemmed
• 4 cups Fresh Udon Noodles, cooked
• 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)

Method

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.

Chef's Notes

You could also use it as a poaching liquid, similar to a dashi broth, for poaching vegetables such as lotus root, daikon or other roots. Note: You can substitute store-bought udon noodles (dry or fresh) if you don’t have access to homemade ones

4 Comments

  • Rebecca B
    Rebecca B
    I've made this soup twice. The first time I struggled with the sweetness of the stock. The second time, I reduced the mirin by 1/2 cup and was quite pleased with the flavor profile. I used upland cress, as watercress was not available at my local store. The first time I made this, I tried to reuse the reserved shiitake mushrooms from the stock making process. I think that was a mistake. They just got lost in the broth. The second time I used fresh shiitake mushrooms and it worked out well. (I used the remainder of the shiitake stock making mushrooms in a mixed mushroom risotto the following day and they seemed a nice compliment.) I particularly like the addition of the hot pepper oil, which I think brings out the savory flavors of this ensemble. Thank you
  • Chad S Rouxbe Staff
    Chad S
    This happens to be one of my favorite broths as well. I have used the left over shitakes by pulsing them with water chestnuts, green onion and a bit of chile and then using as a dumpling filling to compliment the soup. So glad you enjoyed the soup. Cheers, Chad
  • Diana  S
    Diana S
    How do I make sure that the stock does not come out "greasy" and clearer?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Diana - I might suggest adding less oil when cooking down the shiitakes as that is the only oil added in the recipe; that should help. I hope this helps... All the best, Chef Kirk

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