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Udon Bowl with Sweet Chili Mushroom Broth and Asian Vegetables
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| (Serves 2) Ingredients: | |
| 1 oz. | dried Asian mushroom blend |
| 2 cups | hot tap water |
| ½ tbsp | light soy sauce |
| 1 tbsp | Mae Ploy Sweet Chili Sauce |
| 8-oz. package ready-to-use udon noodles | |
| 6 oz. | tofu, cut into cubes |
| 1 tsp | fresh minced garlic |
| 1 tsp | fresh minced ginger |
| ¼ cup | sugar snap pea pods |
| ¼ cup | julienned carrots |
| ¼ cup | julienned red onion |
| ¼ cup | julienned red bell pepper |
| ¼ cup | edamame, (shelled soy beans found in the grocers frozen section) |
Instructions:
Reconstitute the dried Asian mushroom blend by immersing mushrooms completely in hot tap water and covering with a lid or saran wrap for 30 minutes to an hour. During this soaking period, peel and julienne the vegetables and mince the garlic and ginger by using a garlic press or mortar and pestle.
Strain off mushroom broth and reserve liquid.
Slice the mushrooms ⅛-inch thick.
Add light soy and sweet chili sauce to the broth and stir the ingredients together.
In a medium sized sauce pan, heat the mushroom broth and reconstituted, sliced mushrooms to a simmer over medium-high heat.
Add the minced garlic and the minced ginger and cook for one minute.
Add the julienned carrots, red onion and red bell pepper. Simmer the vegetables for one minute. At this point the vegetables should be bright and colorful while slightly tender.
Add the udon noodles, cubed tofu, sugar snap pea pods and edamame. Stir gently and return to a simmer, cooking for an additional two minutes. Serve in an attractive bowl with bamboo chopsticks.
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