Udon miso soup with shiitakes and tamago strips

Yield: 1 servings

Measure Ingredient
1 pack Udon noodles
1 cup Shitakes; julienned
2 \N Eggs
½ cup Miso paste
\N \N Dashi powder; (can obtain in Asian
\N \N ; specialty store)
1 tablespoon Peanut oil
4 tablespoons Mirin
1 tablespoon Soy sauce; up to 2
\N \N Water for stock base

Cook off udon as any pasta, drain, rinse in cold water and toss with sesame oil to avoid sticking. Reserve covered in bowl.

In medium sauce pan, bring ½ gallon of water up to a simmer but do not boil. Using a fine mesh sieve, whisk in miso paste by submerging just enough to dissolve. Add dashi powder, stir in 2 tablespoons mirin and soy sauce. Taste and balance flavors accordingly.

In a small omelette pan, add peanut oil and heat over medium heat.

In a separate bowl beat eggs with remaining 2 tablespoons mirin. Add eggs to pan to create an omelette but do not scramble. When egg is cooked through remove, cool, roll into a roulade and slice into thin strips.

Ladle out miso broth into bowls and add noodles, shiitakes and eggstrips.

If desired, garnish with scallions.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9411 - DEB STANTON Converted by MM_Buster v2.0l.

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