Miso Butter Udon Noodle Soup with Mushrooms

Ingredients

• 1 piece kombu
• 0,5 cup bonito flakes
• 14 oz fresh udon noodles
• 3 tbsp white miso paste
• 8 oz mixed shiitake and cremini mushrooms
• 2 tbsp unsalted butter
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp fresh ginger, grated
• 2 unit garlic cloves, minced
• 3 unit green onions, sliced
• 1 tsp fresh lemon juice

Instructions

1. 1

   In a large saucepan, combine 6 cups water with a 4-inch piece of kombu and soak 15 minutes off heat.

2. 2

   Bring slowly to just below a simmer over medium-low, then remove kombu before it boils to prevent bitterness.

3. 3

   Add ½ cup bonito flakes, remove from heat, and steep 5 minutes; strain through a fine mesh sieve to yield a clear dashi.

4. 4

   Return dashi to the pot, add 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp grated ginger and 2 minced garlic cloves; simmer gently 3 minutes to marry the aromatics.

5. 5

   Meanwhile, heat 1 tbsp butter in a skillet over medium-high until foaming, then sauté 8 oz mixed shiitake and cremini mushrooms 5-6 minutes until caramelized at the edges.

6. 6

   Cook 14 oz fresh udon noodles in boiling water for 2 minutes, drain and rinse briefly.

7. 7

   Ladle 1 cup hot broth into a small bowl and whisk in 3 tbsp white miso until fully dissolved, then stir back into the pot off the boil to preserve its probiotic depth.

8. 8

   Add 1 more tbsp butter to the broth and swirl until emulsified and glossy.

9. 9

   Divide noodles among 4 bowls, ladle over hot broth, top with mushrooms, sliced green onions, and a squeeze of fresh lemon juice.