Shiitake Kimchi Udon Bowl

A rich shiitake broth with nori, garlic, and ginger ladeled over hearty udon noodles, topped with radish, scallions and kimchee.

Difficulty: Medium

Time: 20-25 Minutes

This dish is Vegetarian

Calories: 431 Fat: 6g Carbs: 68g Protein: 20g

ABOUT THE DISH

Kimchi is cabbage, usually napa, that has been seasoned with garlic and chilies, packed very tightly into a container and left to ferment for up to 6 months. Kimchi is South Korea’s national dish and is prepared in hundreds of different ways with different ingredients.

Nori, is dried edible seaweed usually sold in flat sheets. Most poeple would recognize nori as the thin green sheet that is wrapped around sushi.

Ingredients

Ginger

Nori

Shiitake mushrooms

Udon noodles

Radishes

Scallion

Vegetable Broth Base

Tamari

Fierce Ferments kimchi

Eggs

Featured Ingredient Partners:

Eggs: Larry Schultz Organic Farm

Kimchi: Fierce Ferments

Shiitakes: Forest Mushroom Company - St. Joesph, MN

Bias slice Cutting or slicing on a diagonal angle

Julienne To slice into thin strips about the size of matchsticks.

Al Dente Literally to the tooth. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.

2 Medium pots with lids

Medium sauté pan

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Remove stems from shiitake mushrooms and slice caps. Trim top and bottom of radish and slice. Remove root from scallion and bias slice. Mince garlic. Peel ginger (see chef’s tip) and grate. Julienne the nori. Bring 6 cups of salted water to a boil in a medium pot for pasta in step #3.

Step 2: MAKE THE BROTH

In a medium pot with lid add 3 cups of water, vegetable broth base, nori, tamari, grated ginger, garlic, and scallions. Mix well to combine. Bring to a boil and reduce to a simmer. Continue to simmer until you’re ready to plate the dish.

Step 3: COOK THE NOODLES

Add the udon noodles to the boiling water, stir and cook for 6-8 minutes until al dente. Drain noodles and rinse under cold water to remove excess starch. Set aside until ready to use.

Step 4: FRY THE EGGS

In a medium sauté pan over medium heat, add 2 Tbsp. of oil. When hot crack each egg into the pan trying not to break the yolk. Season with a pinch of salt and pepper and cook for 3-4 minutes until the whites have set but the yolk is still runny. Cook longer if you prefer a more solid yolk.

Step 5: PLATE YOUR DISH

Divide the udon noodles between 2 bowls. Ladle the broth over the noodles. Garnish with scallions, radish, fried egg, and kimchi. Enjoy!

Step 6: CHEF’s TIP: Peeling Ginger

When peeling ginger, the best way to do it is, by scraping the thin skin off with a spoon. It takes the least amount effort and is the quickest process.