This is a simple and delicious spiced stock that’s a great base for an Asian noodle soup or dipping sauce for tempura.
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.
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.