I was talking with my sister-in-law about the challenges of getting dinner together during the week. I can’t even begin to think about what to make for dinner after a long day, but I do great when I spot a recipe I want to make and bookmark it on my computer and in my brain. Today for lunch I made a recipe that came through my inbox (I love those – it is half the battle) and it was delicious. It was quick, easy, light & healthy. I can foresee it being a staple Tuesday dinner.. Plus, it felt nice to take a break from meat & dairy which I had a bit too much of over this weekend.
The Leftovers ^
1/2 pound fresh or dried udon noodles
2 tablespoons vegetable oil
1 medium red onion, sliced into half-moons
4 ounces shiitake mushrooms, stems trimmed, sliced
3 cloves garlic, minced
2 teaspoons ginger, minced
2 tablespoons mirin (optional) * I didn’t use and it was fine
2 cups water
3 tablespoons miso (see tip)
4 cups chopped kale * (I used baby bok choy)
2 teaspoons soy sauce, or to taste * I actually didn’t use any of this Instead I added some spicy garlic sauce for some added flavor
- Bring a pot of water to a boil. Cook the udon according to the package directions. When done, drain and rinse with cool water until ready to use.
- Meanwhile, preheat a large skillet over medium heat. Saute the onion and mushrooms in the oil for 5 to 7 minutes, until the mushrooms are tender and the onions are softened but still have some crunch. Add the garlic and ginger, and saute for another minute.
- Add the mirin, water, and miso, and bring to a gentle boil. Lower the heat to a simmer and add the kale. Toss the mixture around with tongs until the kale has wilted. Add the noodles and use a pasta spoon to stir them into the broth for about 2 minutes.
- Divide the udon and vegetables among bowls and spoon some broth over each serving.
Tip: In this recipe, use a strong, dark miso. If you are using a light, mellow miso, you may want to add another tablespoon or so.
Recipe from Vegnomicon by Isa Chandra Moskowitz and Terry Hope Romero.