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22) Oyster Mushroom and Miso Broth with Udon

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 oz oyster mushrooms torn into bite-size pieces
  • 8 oz fresh udon noodles or 10 oz frozen/dry
  • 6 cups low-sodium vegetable or chicken broth
  • 2 tbsp white miso paste
  • 1 tbsp soy sauce or tamari
  • 1 tsp sesame oil
  • 1- inch piece ginger thinly sliced
  • 2 garlic cloves smashed
  • 2 scallions thinly sliced (plus extra for garnish)
  • 1 cup baby spinach or bok choy roughly chopped
  • Sesame seeds and chili flakes optional

Method
 

  1. Bring broth, ginger, and garlic to a gentle simmer in a large pot; simmer 8 minutes to infuse flavor.
  2. Remove ginger and garlic pieces, then whisk miso into a ladle of hot broth until smooth before returning it to the pot.
  3. Add oyster mushrooms and simmer 4–5 minutes until tender. Stir in soy sauce and sesame oil.
  4. Cook udon separately according to package, drain, and divide between bowls.
  5. Add greens to the broth to wilt, taste and adjust seasoning, then ladle over noodles. Garnish with scallions, sesame seeds, and chili flakes.