Let's cook: kinoko udon

Ingredients for 4

To make kakejiru stock

• 100g dehydrated shiitake mushrooms
• 75cl water
• 5 spoonful of shôyu (soy sauce)
• 1 spoonful of sugar
• 1 spoonful of mirin

And also

• 500g mushrooms (shiitake, enoki, shimeji, etc.)
• 2 udon noodles sachets
• 1 firm tofu blocks
• 4 spinach leaves
• pea sprouts
• 1 small carrot
• marinated ginger

What to do now?

Prepare the kakejiru stock
1. Put the dehydrated shiitake in a saucepan filled with the 75cl cold water. Let them dip for 30 minutes.
2. Medium-heat the saucepan. When the water starts to boil, remove the saucepan from fire and let it rest for 30 minutes.
3. Remove the shiitake and keep them on the side for the next steps.
4. In the flavored water, add soy sauce, mirin, and sugar, and medium-heat.

Cook the other ingredients
1. Cut the tofu in small cubes and add them to the stock. Heat it until it boils and let it cook for 5 minutes.
2. Add the mushrooms and udon, and leave it for 5 more minutes. Don’t stir the ingredients too much during cooking to make it service easier.
3. Put the spinach leaves, the carrot cut in slivers, and the pea sprouts in the stock. Leave it for 1 more minute.
4. In 4 big bowls, pour the stock, add in the given order the tofu, the udon, the mushrooms, and the vegetables. Decorate with some marinated ginger.

Enjoy!