Udon noodle bowl
Ingredients
- 1 tbsp toasted sesame oil
- 1 tbsp ginger, minced
- 4 cloves garlic, minced
- 1 tsp sriracha, or more to taste
- 4–6 shiitake caps, thinly sliced
- 1 shallot, sliced
- 1–2 scallions, sliced
- 1 carrot, thinly sliced
- ¼ cup mirin or broth
- 3 cups stock
- 2 tsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp brown sugar
- Udon noodles
- Basil
- Mint
- Coriander
- Fresh chillies
- Pak choi
- Sesame seeds
Steps
- Heat the sesame oil, add in the ginger and garlic and allow to soften for a few minutes.
- Add in the shiitake, shallots, scallions and carrot and allow to soften.
- Pour the mirin into the pot to de-glaze the pan, allow to sizzle, then add in the broth, soy sauce, rice vinegar and brown sugar.
- Allow to come to a small simmer, then reduce the heat to low.
- Add the pak choi and cook in the broth.
- Cook the udon noodles according to the package instructions.
- Add the noodles to serving bowls, then ladle the soup over the top.
- Add a tablespoon each of chopped fresh basil, mint and coriander into each bowl