Miso Udon

🛒 Ingredients

• Udon Noodles (cooked) 200 g · 280 kcal
• Water 300 g · 0 kcal
• Dried Kombu 5 g · 10 kcal
• Dried Shiitake Mushrooms (rehydrated) 50 g · 30 kcal
• White Miso Paste 30 g · 60 kcal
• Soy Sauce 18 g · 15 kcal
• Mirin 18 g · 30 kcal
• Firm Tofu (cubed) 100 g · 80 kcal
• Scallions (chopped) 10 g · 3 kcal

👨‍🍳 Instructions

1. First, prepare the dashi broth: gently wipe the dried kombu with a damp cloth, then combine it with water and dried shiitake mushrooms in a pot.
2. Bring the mixture to a gentle simmer over medium heat; just before it boils, remove the kombu to prevent bitterness.
3. Continue simmering the dashi for another 10 minutes, then strain out the shiitake mushrooms (slice them for toppings if desired) and discard any remaining solids.
4. In the clear dashi broth, whisk in the white miso paste until fully dissolved, then stir in soy sauce and mirin.
5. In a separate pot, cook the udon noodles according to package instructions until tender, then drain them well.
6. Divide the cooked udon noodles into serving bowls, then ladle the hot miso broth over them.
7. Top each bowl with cubed firm tofu, sliced shiitake mushrooms, and a generous sprinkle of chopped scallions before serving immediately.