A simple noodle dish for a quick meal is something you should have in your home cooking back pocket. This dish takes about 10 minutes total time. You can do all the vegetable preparation and cooking while the udon noodles cook.
Udon Noodles with Kale and Shitake Mushrooms
1 package of udon noodles
4 oz. shitake mushrooms, thinly sliced
1 bunch kale, coarsley chopped
1 onion, half-moon thin slices
2 1/2 cups water
3 garlic cloves, finely diced
1 tablespoon fresh ginger, finely diced
2 tablespoons peanut oil
2 tablespoons miso
2 tablespoons mirin
2 teaspoons soy sauce
thinly sliced green onion to garnish
Cook udon noodles according to package. I use dry udon noodles and they take about 10 minutes to prepare. You can use fresh udon noodles too. They can be found in your refrigerated section.
While the noodles cook, cook the the onions and mushrooms in the peanut oil on medium heat for about 5 minutes stirring often until mushrooms are soft and onions are translucent. Add garlic and ginger and cook for 2 minutes. Add kale and cook for another 2 minutes until kale starts to soften.
Remove vegetables from pan. Pour in water, miso, mirin, and soy sauce and whisk together. Add vegetables back to pan and keep on low heat.
Drain noodles and rinse with cold water. Add noodles to vegetable broth mixture and cook for about 2 minutes on medium heat.
Serve in bowls and add sliced green onions to top.