This restorative soup is warm, filling, and the right thing for taking the chill out of a cold winter day. You can use any variety of fresh mushrooms here; as for the other ingredients, look for kombu (large, dark-green, dried edible kelp), bonito flakes (dried, then thinly shaved fish), and dried shiitakes at Asian markets or order them online. Freeze the broth, in an airtight container, for up to three months.
Ingredients
- 2 small carrots, cut into matchsticks
- 3 radishes, cut into matchsticks
- ½ teaspoon finely grated fresh ginger
- 2 tablespoons unseasoned rice vinegar, plus more for serving
- Pinch sugar
- 2 tablespoons canola oil, divided
- Kosher salt
- 1 cup (1 ounce) dried shiitake mushrooms
- 1 sheet kombu, rinsed
- ½ cup (¼ ounce) bonito flakes
- ½ pound udon noodles
- ¾ pound mixed mushrooms
- 2 tablespoons toasted hemp seeds
- Fresh cilantro leaves and tender stems
How to Make It
- Preheat oven to 425°F.
- Combine the carrots, radishes, ginger, vinegar, sugar, and 1 tablespoon of the oil in a bowl. Season with salt.
- Place the shiitakes, kombu, and 8 cups of water in a large pot and bring to a boil. Remove from the heat. Discard the kombu. Add the bonito flakes and let sit for 5 minutes. Strain broth through a fine mesh sieve into a pot; discard the solids. Keep the broth warm.
- Cook the udon according to the directions on the package. Drain and rinse under cold water to prevent the noodles from sticking together.
- While the noodles are cooking, roast the mushrooms. Toss the mushrooms with the remaining tablespoon of oil. Roast, on two large baking sheets, until brown and tender, 8 to 10 minutes.
- Divide the noodles between 4 bowls. Top with the broth, hemp seeds, pickled vegetables, and cilantro. Serve with additional rice vinegar.
