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きのこうどん

きのこうどん

  • Serves 4
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Sometimes, there’s nothing like slurping up some sumptuous udon to put a smile on your lips, and this udon soup recipe is here to help. Combining tasty dashi-based soup broth, kikurage and enoki mushrooms, and spinach leaves, this is an ideal light meal for an autumn evening.

材料

20g kikurage (wood ear mushroom)
100g fresh enoki mushrooms
200g udon noodles
2 tbsp soy sauce
1 tbsp mirin
1 piece of konbu
200g spinach

手順

  1. First, let’s make the stock. Pop the kikurage mushrooms and konbu piece in a pan, cover with a litre of water and bring to the boil. Take off the heat and let sit for 10 minutes. Extract the kikurage mushrooms and konbu piece and set aside, leaving the stock

  2. Bring the stock back to the boil and add the soy sauce, mirin, enoki mushrooms and udon. Cook for 4 minutes, then add the spinach and cook for a further minute. Remove from the heat.

  3. Discard the tough stalks of the kikurage mushrooms, cut the konbu piece into sections and pop it all into the pan. Heat through, then serve and consume.

料理のコツ

Can’t find enoki mushrooms? Substitute shiitake, chestnut, or any other fresh mushroom of your choice.

材料の購入

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