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What You Need
- 1 pkg. udon noodles, cooked according to package recipe
- 1 tablespoon neutral oil such as grape seed or canola
- 2 cloves minced fresh garlic
- 1 tablespoon grated fresh ginger
- 6 Dandy® Celery Sticks cut into ½ inch pieces on the bias
- 2 cups sliced white mushrooms
- 1 tablespoon yuzu koshu (optional)
- 2 tablespoons white miso paste
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 ½ quarts vegetable broth
- 1 (14 ounce) package silken tofu, drained and cubed
- 4 thinly sliced scallions
- Toasted sesame oil
- Optional ingredients; Shaved Cabbage, Sliced Squash, Shredded chicken, Shredded carrot, Diced butternut squash, or Edamame
Make It
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Cook noodles according to package directions; drain and toss in a small amount of sesame oil, set aside till ready to use.
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In a large pot over medium heat. Add the oil, garlic and ginger and cook until fragrant, about 1 minute. Add Dandy® Celery and mushrooms, and yuzu koshu if using and miso paste, cook for another 2 minutes. Add mirin, soy sauce and stock, bring to a rolling boil.
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To serve, place noodles into a serving bowl, top with vegetables you have chosen, shredded chicken scallions and tofu.
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Carefully ladle the boiling soup over the noodles. Drizzle each bowl with toasted sesame oil and have other ingredients available to customize your bowl.
Thank you for this flavorful recipe, Chef Todd!
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