Udon with Cabbage and Shiitake Mushroom Broth

1/2 lb. udon noodles
4 oz. shiitake mushrooms, thinly sliced
1″ piece of ginger, peeled and minced
2 scallions, thinly sliced, white and green parts separated
1/2 lb. green cabbages, thinly sliced
3 T soy sauce
1 T sesame oil
1 1/2 C water
salt and pepper

In a medium pot, heat 2 teaspoons of oil on medium-high until hot.  Add mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until browned.  Add ginger, white part of scallion, sesame oil, salt and pepper to taste.  Cook, stirring occasionally, about a minute, or until the mixture is softened and fragrant.

Add cabbage, season again with salt and pepper.  Cook 1 to 2 minutes, or until cabbage is wilted.

Add noodles, soy sauce and water to pot.  Increase heat to high and bring to a boil.  Once boiling, reduce heat to medium and let simmer, 2 to 4 minutes, or until noodles are tender.

Remove from heat, season with salt and pepper, garnish with green part of scallion and serve.

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