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Yields6 Servings
 8 oz Udon Noodles
 1 medium Red Onion, halved and then thinly sliced into half moons
 6 oz Fresh Shiitake Mushrooms, stemmed and sliced
 3 cloves Garlic, minced
 2 tbsp Fresh Ginger, grated
 3 cups Water
 2 tbsp Mirin
 3 tbsp Red Miso Paste, more if using white miso
 1 tbsp Soy Sauce
 4 cups Kale, chopped
 15 oz Canned Chick Peas
1

Bring a pot of water to boil over medium-high heat. Add the udon noodles and cook according to the package directions, 8 to 10 minutes, until tender. Drain and rinse under cool water.

2

Meanwhile, heat a large, deep saute pan over medium heat. Add the oil, and once it shimmers add the onion and mushrooms; cook, stirring frequently, until the mushrooms are tender and the onion has softened yet still has a little crunch, 5 to 7 minutes. Stir in the garlic and ginger and cook, stirring, for another minute, until they are tender.

3

Add the water, mirin, miso and soy sauce, and bring to a gentle boil, then reduce the heat so the liquid is barely bubbling. Stir in the kale and chickpeas. Use tongs to toss the mixture until the kale has wilted and the chickpeas are warmed through, 2 minutes. Add the cooked udon, tossing and stirring the noodles in the broth for another minute or two. Taste, and add more soy sauce, as needed.

Ingredients

 8 oz Udon Noodles
 1 medium Red Onion, halved and then thinly sliced into half moons
 6 oz Fresh Shiitake Mushrooms, stemmed and sliced
 3 cloves Garlic, minced
 2 tbsp Fresh Ginger, grated
 3 cups Water
 2 tbsp Mirin
 3 tbsp Red Miso Paste, more if using white miso
 1 tbsp Soy Sauce
 4 cups Kale, chopped
 15 oz Canned Chick Peas

Directions

1

Bring a pot of water to boil over medium-high heat. Add the udon noodles and cook according to the package directions, 8 to 10 minutes, until tender. Drain and rinse under cool water.

2

Meanwhile, heat a large, deep saute pan over medium heat. Add the oil, and once it shimmers add the onion and mushrooms; cook, stirring frequently, until the mushrooms are tender and the onion has softened yet still has a little crunch, 5 to 7 minutes. Stir in the garlic and ginger and cook, stirring, for another minute, until they are tender.

3

Add the water, mirin, miso and soy sauce, and bring to a gentle boil, then reduce the heat so the liquid is barely bubbling. Stir in the kale and chickpeas. Use tongs to toss the mixture until the kale has wilted and the chickpeas are warmed through, 2 minutes. Add the cooked udon, tossing and stirring the noodles in the broth for another minute or two. Taste, and add more soy sauce, as needed.

P Udon With Shiitakes And Kale In Miso Broth

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