This recipe is already one of my favorites. I cannot wait to make it again. I hate mushrooms, both texture and taste, and yet this dish is flavorful and not at all offensive to anyone with a mushroom phobia.
1/2 pound fresh udon noodles or dried udon noodles
2 tablespoons vegetable oil
1/2 medium sized onion, chopped or sliced into half-moons
4 ounces shitake mushrooms, stems trimmed and sliced
3 cloves garlic, minced
2 teaspoons ginger, minced
2 tablespoons mirin (optional)
2 cups water
3 tablespoons miso
4 cups chopped kale
2 teaspoons soy sauce, to taste
1. Preheat large skillet or wok over medium heat. Sauté onion and mushrooms in oil for 5 to 7 minutes, until mushrooms are tender and the onions are softened.
2. Add the garlic and ginger, sauté for another minute.
3. Add the mirin, water, and miso. Bring to a generous boil before lowering the heat to a simmer and adding the Kale.
4. Add the noodles. I used thick, fresh udon noodles that added a wonderful heartyness to the dish. Cook them in the broth for about two minutes, or until they are warm all the way through.
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