Veggie Udon

Veggie Udon

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1/2 ounce dried woodear mushrooms (Asian grocery store)

1/2 ounce dried morel mushrooms (asian grocery store)

4 ounces Shiitake Mushrooms 

8 scallions

2 Minced Garlic Cloves 

1 small white onion chopped 

1 (4-inch) piece of kombu dried sea kelp

2 tablespoons Liquid Aminos 

2 tablespoons Mirin Japanese Rice wine 

Dash of Himalayan Pink Salt 

1 Red Pepper cut into 3/4-inch strips

1 Orange Pepper cut

1 Green Pepper cut 

2 servings fresh or dried udon noodles

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1. Combine woodear and morels mushrooms in a medium saucepan and cover with 1 1/2 quarts water. Bring to a boil over high heat, then remove from heat and let rest 10 minutes while mushrooms rehydrate. Remove mushrooms with a slotted spoon and set aside. Add fresh mushroom shiitake mushrooms, 1-inch of scallions, garlic cloves, onion, and kombu to pot. Bring to a boil and reduce to a simmer. Cook for 20 minutes. 

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2. When broth is simmered, strain through a fine mesh strainer and return to pot, discarding solids. Add soy sauce and mirin and season to taste with salt. You should have about 1 quart of broth. Keep warm.

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3. Heat 1 tablespoon Coconut oil or water in a wok or a 12-inch skillet over high heat until lightly smoking. Add peppers and stir-fry until lightly completely tender, about 2 minutes. 

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4.  Cook udon in boiling water according to package directions

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5. Put Udon noodles in a bowl and top with broth and veggies

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Savory and hearty this Veggie Udon is extremely flavorful and good for you! 

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