Udon noodles with shiitake mushrooms and kale

A super speedy midweek meal from Veganomicon. I was in a bit late from a meeting but I had this on the table 15 minutes after I put the water on to boil for the noodles.

I’d never had udon noodles before but I loved their slippery nature and their toothsome texture. Even though they sat around for 5 minutes waiting for my greens to soften, they didn’t try to stick together at all (are you listening, soba noodles?).

So this was basically red onions, shiitake mushrooms, miso, mirin, water, kale (or greens in my case) and noodles. I added in some Cauldron marinated tofu chunks to fill it out a bit and add another texture.

It was really tasty and will definitely be one of my midweek regular meals from now on. Try it!


2 thoughts on “Udon noodles with shiitake mushrooms and kale

  1. I have requested this book for Christmas and can’t wait to try this dish. I too, have not tried udon noodles before and as my daughter loves tofu in any shape or form, is bound to be a hit. Apart from rice noodles, I find it hard to source noodles without egg.

  2. I have just bulk ordered udon noodles from my food co-op based on this dish. I love both rice and soba noodles but these are much more dense and thick with a lovely slippy texture. I think they will be appearing far more often in future! (Mine are Clearspring brown rice udon noodles available in Sainsbury’s in the “posh” bit. They have quite a range of Japanese stuff in ours now)

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