Cookbook Challenge: Week 14, Japanese
Recipe: Japanese Mushroom Noodles
From: Lighten Up
A very quick post for the Cookbook Challenge this week. I have a lot to do tonight because Alastair and I are off to Sydney tomorrow evening for a long weekend. His cousin is sailing in a regatta, so we are going up to watch him (hopefully) win!
The theme for this week’s Cookbook Challenge is “Japanese” and I needed something that was quick, easy and preferably healthy. I chose to make Japanese mushroom noodles from Lighten Up, which fit all those requirements.
I wanted to use different mushrooms, such as enoki and oyster, but there are no Asian grocery stores near my work, and I didn’t have time to go anywhere else to get any. So I only had Portobello mushrooms in my noodles but I added a can of baby corn so it wasn’t too boring.
This meal was really simple to put together – perfect for a busy weeknight. And now, I better get off the internet and get stuff done! Back next week!
See previous Cookbook Challenge posts here.
Update: See what everyone else made at the round up on My Food Trail.
Japanese mushroom noodles
From: Lighten Up
Serves 4
4 dried shitake mushrooms
250g dried udon noodles
200g fresh Japanese mushrooms eg enoki, oyster (I only had Portobello mushrooms)
2 tablespoons vegetable oil
1 tablespoon finely shredded fresh ginger
sea salt and pepper
1 tablespoon miso paste
1 tablespoon mirin
2 tablespoons soy sauce
chives to finish
Soak the dried shitake in a cup of boiling water for at least 30 minutes. Drain, reserving the water. Remove the stalks and discard. Slice the caps finely.
Cook the udon noodles in salted water for 8 minutes, or until tender. Drain and set aside.
Trim the fresh mushrooms and slice them thickly.
Heat the oil in a frying pan. Add the ginger and the fresh and dried mushrooms. Cook on a medium-low heat for a few minutes, or until soft.
Stir in the reserved water from the mushroom, apart from three tablespoons. Season with salt and pepper and let it simmer for a few minutes.
Put the miso paste in a small bowl and whisk in the three tablespoons of hot reserved mushroom water. Add this, and the mirin and soy to the mushrooms.
Toss with the drained noodles and serve scattered with chives.
Ms Baklover
February 18, 2010 @ 11:01 pm
Wow, that is my kind of dinner. Quick, healthy, yet still interesting. Yummy! Have fun in Sydney!
Hannah
February 19, 2010 @ 4:50 am
Have fun in Sydney, and good luck to the cousin!
This looks delicious – I'm such a mushroom fan, and hey, portobellas trump buttons, at least! š
Sook
February 19, 2010 @ 9:27 am
What a great recipe! I love Japanese food and have never tried anything like this before. Looks yummy!
Anh
February 19, 2010 @ 12:58 pm
Have fun in Sydney! š I like recipe like this. Very healthy and mid-week friendly.
Conor @ HoldtheBeef
February 21, 2010 @ 5:34 pm
Love these Japanese flavours, with nice meaty mushrooms. Have fun in Sydney!!
Adrian @ Food Rehab
February 22, 2010 @ 7:43 pm
Nice going with the improvisation- love baby corn! Looks great!!!
Yen@foodforfour
February 24, 2010 @ 11:53 pm
I love the flavours of this dish. Yum!
annette
February 27, 2010 @ 5:12 pm
Fantastic to see food with you first hand this week Agnes. Look forward to reading about our eating.
annette
February 27, 2010 @ 5:14 pm
Look forward to reading about our eating this week Agnes.
annette
February 27, 2010 @ 5:20 pm
looks great!
Agnes
February 27, 2010 @ 10:34 pm
Ms Baklover: We had a great time in Sydney – the weather was so beautiful.
Hannah: Ahh, the cousin placed 8th. Which wasn't that bad, considering he had a different crew every day because of injuries.
Sook: It was yummy indeed!
Anh: It's good to have a collection of easy mid-week recipes!
Conor: I loved the meatiness of the shitake mushrooms in this recipe. Yum!
Adrian: hehee, I don't like baby corn that much. But it was okay in this.
Yen: thanks!
Annette: thanks for the comment(s)! So good to see you.
April @ My Food Trail
March 1, 2010 @ 12:39 pm
You did the same thing and went for a quick, healthy Japanese option! The noodles look great!