Udon Noodles with Kale and Shitake Mushrooms

On November 13, 2011, in Recipes, by Chris Baccus

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
Serves 4

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.

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Supermarket Pastoral: Chickpea Miso

On September 22, 2011, in Food, by Chris Baccus

Made with lightly polished organic brown rice

I kept seeing this product called Chickpea Miso at Whole Foods and finally had a good reason to buy it. It definitely makes its case for attention promoting its “entirely handcrafted in the centuries-old Japanese farmhouse tradition” process. You can even see what that is all about thanks to a 2010 Cooking Channel feature highlighting the Massachusetts company.


The product is amazing.  It tastes fantastic and really is unlike any miso I’ve ever had; though, I confess I’m no miso connoisseur. The ingredients list though takes some liberty with adjectives to describe some rather ordinary items: “Deep well water, lightly polished organic brown rice…sun-dried sea salt…and koji culture.”

You can learn more about this product at their website.

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Udon Noodles with Vegetables

Grown-up Top Ramen: Udon Noodels and Vegetables

On September 20, 2011, in Recipes, by Chris Baccus
Udon Noodles with Vegetables

Quick and Easy Top Ramen for Grown-ups

We were coming back from an early evening photo shoot for the boys. Stephanie bought a deal on Living Social and we spent some time out at Arbor Hills Park in Plano. It was the typical rush from work, get caught in some traffic, and then come back home get the kids ready for bed and finally have a moment to make dinner.  Fortunately, I had a simple recipe from the {Custom Made} Life blog.

Preparing the vegetables

Cooking some sweet potato and carrots

Basically take a few vegetables, some udon (or soba) noodles, and make a broth.  People who do not cook can cook this. I promise.

Best part it’s really quite tasty and hit the spot after all of our evening running around and it only took 15 minutes to make.

Chickpea Miso

Really impressed with this chickpea based Miso concentrate

It was also the first time I used a chickpea based Miso concentrate from Whole Foods. It’s a bit pricey at $10 a jar but I have to say it really added a great flavor to the broth; though, I’m sure a package miso from the asian food aisle is fine too.

For the full recipe, please visit: Recipe: Udon Noodle Soup

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