Su Udon
- 6 cups Udon Broth (page 66)
- 4 shiitake mushrooms, stems removed and halved
- 2 tablespoons dried wakame
- 1 cup hot water
- 1 pound dried udon noodles
- 1/4 cup mitsuba, cut into 1-inch-long pieces, including stems
- 2 scallions, both white and green parts, thinly sliced on an angle
- Bring a large pot of water to a boil over high heat.
- Place the broth in a pot over medium heat and bring to a simmer.
- Add the mushrooms and simmer for 1 minute, then decrease the heat to low and cover to keep warm.
- In a bowl, cover the wakame with the hot water and let sit for 10 minutes.
- Drain well and set aside.
- Cook the udon noodles in the boiling water until al dente, following the package instructions.
- Drain well.
- Divide the noodles among 4 bowls and pour 1 1/2 cups of the broth over each.
- Garnish the bowls with one-quarter of the mushrooms, wakame, mitsuba, and scallions.
shiitake mushrooms, dried wakame, water, udon noodles, mitsuba, scallions
Taken from www.epicurious.com/recipes/food/views/su-udon-380532 (may not work)