Udon Noodles in Clear Soup with Matsutake Mushroom

Ingredients ?

Matsutake mushrooms 100g

Udon noodles 100g

1 tablespoon of lard (chicken or duck fat is fine, but unflavored vegetable oil is bland)

30g of daikon radish (or other leafy greens, such as sai yoko, choy sum, bok choy, etc.)

1 small piece of ginger

a pinch of white pepper

some salt

Concentrated soup (Hachiba)

1 tablespoon of Japanese broth concentrate (Yakata) (not necessary, can be omitted)

How to make udon noodles with matsutake mushroom broth ?

Process the matsutake mushrooms and slice them.

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Peel and shred the ginger.

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Bring mineral water to boil in a small saucepan. Add lard, shredded ginger, and matsutake mushrooms, season with salt, white pepper, and Japanese-style condensed stock, and bring to a boil to turn off the heat. (Udon noodles are thicker, so the broth will need to be slightly more salty; if you are using thin noodles, you can reduce the salt in moderation).

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Boil water in a large pot and add udon noodles to cook (rinse once with clean water after cooking if you prefer a fresher texture).

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Put the udon noodles into a bowl, add the boiled matsutake mushroom broth, and serve with the oiled chicken fir and radish seedlings.

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Tips

No need to matsutake mushrooms, all kinds of other mushrooms are also very tasty in this way, but please use fresh mushrooms, such as flat mushrooms, mushrooms, and other fresh flavors taste better.