*  Exported from  MasterCook  *
                     Vegetarian Miso Udon (Japan) BBC*
 Recipe By     : BBC Vegetarian : “Japan Easy”  (April 1998)
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Soups                            *Current
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ---VEGETARIAN DASHI---
    6                    dried shiitake mushrooms -- soaked in
    1      quart         water
    2      tablespoons   saki or dry white wine
    2      tablespoons   mirin
    2      tablespoons   seasoned rice vinegar
   12      ounces        udon noodles -- or one package
    1      tablespoon    chili sauce -- see options
    2      teaspoons     sugar
    2      tablespoons   miso paste
    2      tablespoons   vegetable oil
    4      tablespoons   shredded pickled ginger
    2                    garlic cloves -- crushed
    8      ounces        pak-choi cabbage -- roughly torn
    2                    carrots -- cut
                         into long fine matchsticks
    4                    spring onions -- trimmed
                         and finely sliced on the diagonal
    1                    red chili peppers -- finely sliced
                         on the diagonal
      1/4  pound         bean sprouts; fresh
    1      tablespoon    black sesame seeds -- toasted
      1/2  ounce         fresh coriander leaves
 1. To make the dashi, put the mushrooms in a large pan with 1 quart cold
  water. Cover with a small plate that will fit into the pan to keep the
  mushrooms submerged. Leave to stand for 3 hours or overnight in the
 2. Remove the plate and bring the stock slowly to the boil. Stir in the
  remaining dashi ingredients and bring to the boil. Boil for 2 minutes.
  Strain through a sieve and keep warm. (Reserve the shiitake mushrooms --
  these can be roughly chopped and added to either the soup or one of the
 3. Meanwhile, cook the udon noodles according to the package instructions.
  Add the chilli sauce, sugar and miso paste to the dashi and bring to the
  boil, stirring occasionally. Simmer for 5 minutes.
 4. Meanwhile, heat the vegetable oil in a wok until smoking hot. Add the
  pickled ginger and fry for a few seconds until crispy. Remove and drain on
  kitchen paper. Discard the oil. Add the sesame oil to the wok and stir-fry
  the garlic, pak choi and carrots for 3 minutes over a high heat.
 5. Divide the noodles among four individual serving bowls. Add the
  stir-fried vegetables to the dashi and pour over the noodles. Sprinkle over
  the spring onions, chilli, bean sprouts, toasted sesame seeds, coriander
  and the deep-fried ginger to garnish. Serve immediately.
 [Per Serving: 544 calories, Fiber 6g, Carbs 91g, Fat 15g, Saturated fat 2g,
  Protein 16g, added sugar 3g, salt 0 77g. ]
 PANTRY: MIRIN is a very sweet rice wine. MISO PASTE is fermented soy bean
  and either barley or rice puree that is savory in smell and taste; you
  could substitute fermented black bean paste for a milder flavor. UDON
  NOODLES are thick, white, soft wheat noodles; you could substitute SOBA or
  RAMEN. PAK-CHOI cabbage is also called BOK CHOY; Chinese or Napa cabbage
  may be substituted. RECIPES: *CHILI SAUCE may be purchased. Look for a
  sweet-sour red sauce that can contain dried chili peppers, vinegar, oil,
  garlic, ginger, onion, and tomato ketchup simmered a few minutes to blend.
  See the recipe: Asian Chili Pepper Sauce (BBC). *PICKLED GINGER is sold in
  jars; or see: Japanese Pickled Ginger (Wise)
 [The Kitchen Path http://home.earthlink.net/~kitpath 08/23/98 (Sun)]
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 NOTES : DASHI is traditionally a fish stock seasoned with kombu seaweed. It
  is the basis for Miso Udon. This vegetarian variation starts by soaking
  dried shiitake for 3 hours or overnight. The broth is then heated and
  strained and used as the soup base. Specialty foods are discussed in the
  PANTRY section, below. Serves 4. Time: 30 minutes, plus time to soak the
  mushrooms. *Recipe from“ Japan-easy,” BBC Vegetarian Good Food Magazine,
  April 1998.