thick white noodles with mushroom
- Serves: 2
- Calories: 259 kcal
- Total Time: 40 m
- Prep: 30 m
- Cook: 10 m
- Japanese: Kinoko-udon
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- u.s.
- metric
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ingredients:
- 17 ounces cooked thick white
- noodles (udon)
- 6 ounces shiitake mushrooms
- 3 1/2 ounces package shimeji
- mushrooms
- 2 ounces package enoki
- (snow puff) mushrooms
- 1/2 ounce long green onion or leek
- 2 1/2 cups bonito soup stock
- 2 tablespoons soy sauce
- If you want, you can also add shichimi (seven-spice seasoning).
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step 1:
Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the enoki mushrooms 3 cm. from the end and cut in half. Cut off the roots of the shimeji mushrooms.
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step 2:
Thinly slice the green onion (or leek).
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step 3:
Pour the bonito soup stock into a pan. Bring to a boil on medium heat. Add all the mushrooms. Boil for about 4 minutes. Add the soy sauce.
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step 4:
Add the cooked thick white noodles and cover the pan and boil for 1 minute. Remove from heat.
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Serve in 2 big bowls. Sprinkle the thick white noodles with the sliced green onions and shichimi (seven-spice seasoning), if desired.
comment:
The mushrooms suit the thick white noodles very well. This dish is very simple and you can eat a lot because it is low-calorie.
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