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Udon Noodles with Shiso

Udon Noodles with Shiso
Yields
4 servings

The flavour of shiso is destroyed by heat so it must always be added at the very last minute and served immediately. Green shiso is an herb variety from the mint family and is used primarily as a garnish. Shiso, udon noodles, bonito flakes, pickled ginger, enoki mushrooms, and toasted seaweed can all be purchased at Japanese grocery stores. If you prefer, use mint instead of the shiso. Yield is 4 servings.

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ingredients

6
cup chicken stock
1
oz Bonito flakes
3
Tbsp soya sauce, to taste
1 ½
tsp chopped pickled ginger
2
oz enoki mushroom
1
package 14-oz. fresh udon noodles
2
sheets toasted seaweed, crumbled
3
scallion, sliced, thinly
shiso leaves, shredded for garnish
seven- spice mixture or sansho (optional for garnish)
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directions

Step 1

Heat the chicken broth in a saucepan with the bonito flakes.

Step 2

Just before it boils, strain into a clean pot.

Step 3

Discard the bonito.

Step 4

Stir in the soy sauce, ginger, and mushrooms.

Step 5

Add noodles to pot and simmer for 2 minutes or until heated through.

Step 6

Add the seaweed.

Step 7

Divide noodles among 4 bowls, top with the chicken broth and garnish with green onion, shiso leaves and seven-spice mixture.

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