Mushroom and Tofu Noodle Soup
I modified this recipe from NYT cooking section.. it is a yummy one. I added a boiled egg as an egg makes everything more yummy!
- 2 tablespoons peanut oil
- 1 large shallot, sliced
- 2 cups Cremini mushrooms, chopped
- 2 stalks of bok choy, chopped with the whites and greens separated
- 1 16 ounces pack of fresh Udon noodles, cooked according to package directions
- 2 green onions, sliced
Sauce
- 1 ½ teaspoons dashi powder
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 cup chicken broth
- 1 teaspoon corn starch
Mix the dashi powder, mirin, soy sauce, chicken broth and corn starch in a small bowl and keep aside.
Heat a wok like pan with the oil and add the shallots. Saute on high heat for a minute. Add the mushrooms and sauté on high heat till golden brown, about 3 to 4 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the bok choy greens and the cooked noodles. Saute for a minute and the sauce. Bring to a boil and stir well. Taste for seasonings and garnish with green onions.
