Udon Noodle Bowl with Shiitake Mushrooms and Kale in Miso Broth | The Vegan Test Kitchen

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso has a milder flavor, while soy sauce is a more accessible option.

shiitake mushrooms

🥗Healthier: baby bella mushrooms

💰Cheaper: button mushrooms

Baby bella mushrooms offer a similar flavor profile, while button mushrooms are more economical.

tofu

🥗Healthier: tempeh

💰Cheaper: edamame

Tempeh provides a protein boost, while edamame is often less expensive.

udon noodles

🥗Healthier: soba noodles

💰Cheaper: spaghetti

Soba noodles are whole grain, while spaghetti is a budget-friendly substitute.

Cook udon noodles according to package instructions for about 8 minutes, then drain and set aside in a colander.

Chop a medium onion into half moons.

Rinse shiitake mushrooms and trim the stems to remove the woody parts.

Chop 4 cups of kale, removing some of the stems if necessary.

In a large skillet, heat vegetable oil over medium heat.

Add chopped onions and shiitake mushrooms to the skillet and sauté for about 5-7 minutes until mushrooms are soft and onions are slightly crunchy.

Add minced garlic and grated ginger to the skillet and sauté for another minute.

Pour in 2 cups of water and add mirin (optional).

Whisk in miso paste, adjusting the amount based on the type of miso used (1 tablespoon for mellow miso, 3 tablespoons for dark miso).

Bring the mixture to a boil, ensuring the miso is fully dissolved.

Lower the heat to a simmer and add the chopped kale, stirring until it wilts.

Add the cooked udon noodles to the skillet and toss them with the broth and vegetables for a couple of minutes to meld the flavors.

Add soy sauce to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens