Miso Udon Noodle Soup with Teriyaki Mushrooms

A fumbling 20-something year-old trying to make good food.

Broth tasted better before boiling it. Maybe serve it as is, or add the miso after boiling? Taste and experiment. Also, don't slice the mushrooms too thinly.

2 tsp neutral oil or vegan butter

2 shiitake mushrooms , rehydrated, (see notes) or other mushrooms of choice

2 small king oyster mushrooms thinly sliced

1 tbsp mirin see notes

1 tbsp sake see notes

1 tbsp soy sauce

1 tsp dark soy sauce optional for colour

1.5 tsp sugar or more to taste

subheading: Soup Base:

1 tbsp vegan butter or sesame oil

2 cloves garlic minced

1 tbsp plain nut butter or Asian sesame paste, see notes

2 cups mushroom broth or vegetable broth (from soaked mushrooms, see notes)

2 cups plain unsweetened soy milk or oat milk, see notes

1 tbsp miso paste , I used white miso

2 tbsp soy sauce

1 tbsp sake or mirin, optional

Salt to taste

subheading: Noodles and Serving:

2 servings udon noodles (see notes)

Layu , Japanese chili oil

Spring onions or green onions for topping

Note: Ingredients may have been altered from the original.

Directions at thefoodietakesflight.com

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