Ingredients with Measurements:
- 8 oz. dried udon noodles
- 1 cup dried wakame seaweed
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp. vegetable oil
- 4 cups vegetable broth
- 2 tbsp. soy sauce
- 1 tbsp. mirin
- 1 tsp. grated ginger
- 1 tsp. sesame oil
- Salt and pepper to taste
- Sliced green onions and sesame seeds for garnish
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for stir-frying
- Strainer for draining noodles and wakame
Step-by-step instructions:
1. In a large pot, bring water to a boil and cook udon noodles according to package instructions. Drain and set aside.
2. In a separate bowl, soak wakame in cold water for 5-10 minutes until it softens. Drain and set aside.
3. In a large skillet or wok, heat vegetable oil over medium-high heat. Add sliced onions and garlic and stir-fry for 1-2 minutes until fragrant.
4. Add sliced mushrooms and stir-fry for another 2-3 minutes until they start to brown.
5. Add vegetable broth, soy sauce, mirin, grated ginger, and sesame oil. Bring to a boil and reduce heat to simmer for 5-7 minutes.
6. Add cooked udon noodles and wakame to the skillet and stir to combine. Cook for another 2-3 minutes until the noodles and wakame are heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for stir-frying, simmer for broth
Serving size:
4 servings
Nutritional information:
Calories per serving: 315
Fat: 8g
Carbohydrates: 50g
Protein: 10g
Sodium: 1200mg
Fiber: 4g
Substitutions for ingredients:
- Dried shiitake mushrooms can be used instead of fresh mushrooms.
- Chicken or beef broth can be used instead of vegetable broth.
- Rice vinegar can be used instead of mirin.
Variations:
- Add sliced carrots, bell peppers, or bok choy for extra vegetables.
- Use tofu or chicken instead of mushrooms for added protein.
- Add a spicy kick with red pepper flakes or sriracha sauce.
Tips and tricks:
- Soak wakame in cold water before using to soften it.
- Stir-fry onions and garlic first to release their flavors.
- Use a high-quality soy sauce for better flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds
Pairings:
Serve with a side of steamed rice or a salad.
Suggested side dishes:
Steamed rice or a side salad
Troubleshooting advice:
- If the broth is too salty, add more water or vegetable broth to dilute it.
- If the noodles are too sticky, rinse them under cold water before adding them to the skillet.
Food safety advice:
- Make sure to cook the noodles and mushrooms thoroughly.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Udon noodles originated in Japan and are made from wheat flour, salt, and water. Wakame seaweed is commonly used in Japanese cuisine and is known for its health benefits.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish.
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Region: Japanese