Vegetarian Udon

justonecookbook.com

bigdaddystom

subheading: For Udon Soup Broth:

2½ cups water

1 piece kombu ( 4 g; roughly 3 x 3 inches or 7.5 x 7.5 cm per piece)

2 pieces dried shiitake mushrooms ( 17 g, 0.6 oz for the dashi broth and the minced mushrooms below)

1 Tbsp soy sauce

1 Tbsp mirin

1 tsp sugar

¼ tsp Diamond Crystal kosher salt

12 oz udon noodles ( 2 packages of AnnieChun's organic udon noodles)

subheading: For the Crispy Seasoned Eggplant:

1 Japanese or Chinese eggplant ( 126 g, 4.4 oz)

1 Tbsp potato starch or cornstarch

3 to 4 Tbsp oil

1 Tbsp mirin

1 Tbsp soy sauce

subheading: For the Sweet and Savory Minced Mushrooms:

2 shiitake mushrooms (fresh; substitute portobello, king oyster, etc.)

1 Tbsp soy sauce

½ Tbsp sugar

2 to 3 Tbsp water (you can add more to cook for a longer time)

subheading: For the Toppings:

2 Shanghai bok choy

3 oz deep-fried firm tofu cutlet (atsuage) ( ½ package)

shichimi togarashi (Japanese seven spice) (optional; for kicking up the flavor)

Directions at justonecookbook.com

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