Mushroom Udon Noodle Bowl

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Nothing tastes so good on a cold day than a steaming bowl of noodles in a flavorful broth. This one comes together pretty quickly for a dish this full of flavor. It is vegetarian and has lots of vitamins and minerals to make you feel good about what will taste indulgent.


MAKES: 6 Servings


For the broth:

  • 3 large scallions, trimmed

  • 8 cups Magic Mineral Broth

  • 1 handful dried shiitake mushrooms, crushed (about 1/2 cup)

  • ¼ cup crumbled dried seaweed, such as kombu or dulse (optional)

  • 1 (1-inch) chunk of ginger, smashed and unpeeled

  • 2 whole, unpeeled garlic cloves

  • Stems or trimmings from fresh shiitake mushrooms (see below) (optional)

  • 1 teaspoon salt

For the soup:

  • 1 pound dried udon noodles (or use fresh or frozen, cooked udon)

  • 2 tablespoons extra virgin olive oil

  • 1 cup chopped leeks, white and pale green parts only

  • 8 ounces fresh shiitake mushrooms, stems removed, caps sliced in 1/4-inch strips (save trimmings for broth)

  • 1 teaspoon minced ginger

  • 2 cloves garlic, minced

  • ¼ cup mirin or dry sherry

  • ½ teaspoon sesame oil

  • 2 tablespoons reduced sodium tamari

  • 2 cups chopped bok choy

  • ½ cup red or white miso

  • 1 cup soft or medium tofu, cut in small cubes

  • 4 scallions, finely chopped, for garnish

  • Crushed red-pepper flakes, for garnish


  1. Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.

  2. Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.

  3. In a soup pot, heat olive oil over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.

  4. Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.

  5. Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass crushed red pepper at the table.