Mushrooms, greens, noodles, and miso. Mmm.

In the spirit of cooking instead of doing homework, I tried Veganomicon's Udon with Shiitake Mushrooms and Kale in Miso Broth. Of course, I changed the recipe quite a bit. Here's what I made:



Udon with Shiitake Mushrooms, Portobello Mushrooms, Kale, and Cabbage in Miso Broth


2-3 servings udon noodles
2 tablespoons olive oil
1/4 onion
5 shiitake mushrooms (that's all I had)
1/4 portobello mushroom
3 cloves garlic
1 teaspoon ginger
2 cups water
3 tablespoons red miso
2 cups kale
2 cups cabbage
2 teaspoons soy sauce

1) Cook the udon noodles according to the directions on the package. After they are cooked, drain and rinse with cool water until you are ready to use them.
2) While the udon noodles are cooking, preheat a large skillet over medium heat. Sauté onion and mushrooms in oil for 2-3 minutes (Veganomicon suggests 7 minutes, but I hate gushy mushrooms). Add garlic and ginger. Sauté for 1-2 more minutes.
3) Add the water, miso, and soy sauce. Bring to a gentle boil and let the miso break up. Lower the heat to a simmer and add the kale & cabbage. Toss the veggies around until the kale and cabbage look wilted. Don't over cook the veggies! Then, add the noodles and stir it around in the broth for about 2 minutes.
4) This is the best part: Serve and enjoy.


I had two servings. I am full and happy now.