Oddly, I found several packages of fresh “udon” noodles in the produce section of Weiss supermarket! Okay, they weren’t the large, rounded noodles that are found in Asian markets but I didn’t want the store manager, who was obviously thinking outside the box, to be discouraged so I bought two packages.
Planning while shopping, I thought of miso broth with tiny shrimp but there were no tiny shrimp and I had to settle for kamaboko crab chunks.
I did have miso paste at home in the refrigerator and whole dried shiitake mushrooms in the pantry to enhance the broth with their soaking liquid and the re-hydrated mushrooms.
I have pretty pots. Not bragging but even my ancient black skillets have their own rustic beauty. I have attractive children too 😀
You can sprinkle this rich, mushroom soup with sliced scallions and, if you dare, a dollop of Huy Fong chili garlic sauce.
Miso Mushroom Broth with Udon Noodles
1 cup dehydrated, whole shiitake mushrooms
2 cups boiling hot water
2 tbsp peanut oil
1 small onion, chopped
3 garlic cloves, chopped
1/2 inch ginger chopped
4 cups chicken broth
1/4 cup white miso paste
1 9 0z pkg fresh udon noodles
1 cup of cooked baby shrimp or imitation crab chunks
1 exaggerated handful of baby spinach
Soak the mushrooms in the boiling water for 20 minutes to 1 hour, then slice and set aside. Drain and filter the soaking liquid and set aside. Fry the onion, garlic, and ginger in the oil until the onions are soft. Add the sliced mushrooms and stir fry for about 2-3 minutes. Add the chicken broth, miso paste and reserved mushroom liquid. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Stir in the noodles and cook for 3-5 minutes, testing to see if cooked at 3 minutes. Remove from the heat and stir in the shrimp/crab and the spinach.
Serve in bowls and sprinkle with scallions if desired.