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Prep time
10 minutes
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Cook time
15 minutes
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Serves
2
Author Notes
If you have fresh mushrooms, you don’t need a lot of other ingredients. Mushrooms already have a wonderful flavor. You just need to add some additional spices and they will rock your world. So I thought of a warming soup with an Asian touch. With udon noodles and a very essential aromatic broth. I’s packed with umami and the whole taste of this addictive broth is built on the aroma of roasted spices.
Roasting spices is not something that you want to rush, so avoid using high heat and roast them slowly on medium heat. You want to heat your spices gently so that they release the oils and warm up deep into their center while not burning the outer edges.
So, shall we start? —Anna Chwistek | Serving Dumplings
Ingredients
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1/2 teaspoon
each: sichuan pepper, coriander powder, cumin powder, turmeric
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Tablespoon
vegetable oil
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2
garlic clove, finely chopped
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1 teaspoon
freshly grated ginger
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sea salt + black pepper to taste
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1 tablespoon
miso
Directions
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Heat a heavy skillet on medium heat, add the spices and roast them slowly. Put them on a plate to cool.
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In a large saucepan, heat the oil, add the shallot, garlic and ginger. Cook until soft, add the roasted spices, broth, miso and soy sauce. Bring to a boil, cover and simmer for 10 minutes. Season with salt and pepper to taste.
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Heat the oil in a skillet, add the mushrooms and place them side by side. Cook, without moving, until browned on one side, about 2 minutes. Flip and cook another 2 minutes or until golden brown. Season to taste with salt and black pepper.
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Bring a large pot of salted water to a boil. Add the udon noodles and cook according to package directions, drain.
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Divide the noodles among two bowls, add the mushrooms and pour the broth. Serve with chopped chives and chili flakes. Eat!
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