Recipe: Shitake Udon Soup

Genevieve Paton

Shitake Udon Soup – whether you are detoxing or wanting  a wholesome meal. This is one of our favourite meals all  year round.  Nothing beats a steaming bowl of udon noodles in shitake broth to nourish the body and soul. Add as much green veg as you like!

Serves 3 – 4 people

What you’ll need

  • 2-3 small bundle of dried udon noodles
  • 4-5 shitake mushrooms
  • Fresh Asian leafy greens such as bok choy
  • ½ cup of  organic Miso
  • ¼ cup dried seaweed, such as kombu (optional)
  • Spring onions thinly sliced
  • 1 teaspoon grated organic ginger
  • Tamari to taste
  • 1 cup  medium tofu, cut in small cubes (optional)

Bringing it all together

Make the broth: In a pot, bring 8 cups water to a boil over high heat. Add dried shitake mushrooms, seaweed (if using) and ginger.  Reduce heat to a gentle simmer and cook for 20 minutes.

Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.

Add to the broth asian greens (eg bok choy), spring onions and reserved noodles and cook for 1 to 2 minutes, until greens are cooked, and noodles are heated through. Gently stir in miso and tofu. Add tamari to taste. Turn off heat.

Serve while hot and enjoy.

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