Miso Udon

Japanese week still on going. After visiting so many of japanese groceries and finally collected all needed ingredients around Dubai - just can get enough of cooking japanese dishes. Does not look on the picture as good as it tasted! This recipe is combination of many recipes i read and i think can be even more variable than this. Main thing is the tasty stock!

Ingredients:

(serves 2)

Stock:

750 ml. of water

6 shiitake mushrooms steams

1 Tbsp. of instant dashi

2 Tbsp. of red miso paste

1 Tsp. of dark soy sauce

Topping:

3 slices of slightly fried or deep-fried tofu (auberage)

1 small bunch of bok choy

6 Jambo Shrimps

6 shiitake mushrooms heads

1 bunch of enoki mushrooms

2-4 pieces of japanese fish cake

For Garnish:

2 pkg. of boiled udon noodles

dried cut laver or scallions

Method:

1. Bring water to boil with mushroom steams.

2. Add miso paste, dashi and soy sauce.

3. Stir for 3 minutes, while boiling and then remove mushroom steams.

4. Add to stock tofu, all mushrooms, bok choy and shrimps.

5. Simmer for 10 minutes, or until all ingredients are cooked through.

6. Switch off the heat and cover with a lid.

7. Udon noodles put into a boiling water for 2 min and drain well.

8. To assemble: place udon into the serving bowls. Arrange the topping, carefully picking up each piece from the stock (the most comfortable way to do it is to use chopsticks). Add stock to noodles as per your liking. Sprinkle some cut laver on top.