This vegan treat is so easy to make and very satisfying. You just prepare the dashi broth for the udon in the bottom bowl of the Mushi Nabe, set the steam grate on top to steam the vegetables first. Once the vegetables are ready, remove the grate and cook the udon in the broth. Because the vegetables are steamed, they tend to retain more nutrients and taste very pure. The ginger-scented broth stays also very clear and the flavor is so rich in kombu‘s umami. So, this is a win win dish. In this recipe, I used Bistro Mushi Nabe, but you can make this dish with any donabe which is equipped with a steam grate. Adjust the recipe amount according to your size of donabe.
Vegan optionThis is a vegan recipe.
EquipmentMushi Nabe (medium or larger) or Bistro Mushi Nabe (large)
- 3 1/3 cups (800 ml) water
- 1 piece (2″ x 6″ / 5 cm x 15 cm) kombu (dry kelp)
- 2 tablespoons sake
- 2 1/2 tablespoons white tamari (can substitute with soy sauce)
- 2 tablespoons mirin
- 5 oz (150 g) spinach, bottom trimmed
- 4 medium shiitake mushrooms, thinly-sliced
- 6 oz (180 g) dry udon noodles, cooked 1 – 2 minutes shorter than the suggested cooking time in the package instructions and rinsed in cold water
- 2 tablespoons peeled and very finely julienned fresh ginger
- Roasted golden sesame seeds or white sesame seeds, ground
- Some shichimi togarashi, optional
- Combine the water and dashi kombu in Mushi Nabe. Let the kombu soak for 30 – 60 minutes. Set over medium heat and bring to gentle simmer.
- Remove the kombu and and add the sake, white tamari, and mirin. Cover, and increase the heat to medium-high. Bring to a high simmer.
- Set the steam grate and add the spinach and shiitake mushrooms. Cover again and steam for 1 – 2 minutes or until they are cooked through.
- By using the tongs for the steamer, remove the steam grate and set aside.
- Add the udon noodles and ginger to the broth, and bring back to simmer.
- Serve the noodles into individual bowls and top with the steamed spinach and shiitake mushrooms. Enjoy with some ground sesame seeds and shichimi togarashi.
Get all the ingredients ready first.
I like adding generous amount of ginger to the broth.
Enjoy with condiments.