Tofu Mushroom Udon

"We are noodle folk! Broth runs through our veins!" - Mr. Ping, Kung Fu Panda

You'd be amazed at how often this quote pops up at the BMK. We turn to noodles for an answers to all life's ailments: a nasty cold (Phở), a hangover remedy (Ramen), or a healthy weeknight meal (Udon or Soba). Cold noodles, hot noodles, fresh, dried, egg, rice, wheat - we love them all!  We are very fortunate to live within a few miles of several outstanding Asian markets and eateries.

Udon is an extremely adaptable dish and a fantastic way to use up leftover vegetables, herbs, and those two lonely shrimp stuck in the freezer. The Japanese create a base of dashi in lieu of broth from bones or chopped vegetables. Dashi is a simple, clean canvas to showcase toppings and seasonings traditionally made from kombu (seaweed), bonito flakes, and water. I decided to give our dashi a dash of David Chang by adding some smoked ham and chili flakes for a salty-sweet-spicy touch. (Chang makes bacon dashi, but we only had a thick piece of ham on hand.)

However you season the final broth, make it count, because that's the star flavor of your soup bowl. Experiment, adding a little at a time of mirin or sake, soy sauce, and chili oil. Toppings can include all kinds of fungi, vegetables, chicken, meat, tofu, or seafood!

Serves 4

INGREDIENTS:

• 6 1/2 cups water
• 2 - 6" pc kombu (thick kelp), wiped with damp paper towel
• 1/4 lb thick smoked ham (highly suggest using smokey bacon instead!)
• 1/2 cup bonito flakes (optional, if you can't find, don't worry)
• 8 oz dried udon noodles, or a large package of fresh udon
• 4 cups mixed vegetables -we used bunashemiji mushrooms, sliced baby bok choy, and snap peas
• 1 block silken tofu, squeezed dry and cubed
• 2 scallions, sliced on the diagonal
• 1/2 cup light soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)
• 1 tsp + chili oil

DIRECTIONS:

1. In a large pot, bring the kombu and 6 1/2 cups of water to a boil.
2. Lower to a simmer, and let steep for ten minutes. Remove kombu with tongs, and discard.
3. Add the bacon to the konbu water and bring to a boil. Reduce heat again, and simmer for 30 minutes, skim any foam as necessary. Turn off heat, add bonito flakes. Wait 5 minutes.
4. Strain the mixture through a mesh sieve and put in a pot to keep warm.
5. Steam vegetables until crisp tender about 5-8 minutes. Place vegetables in four serving bowls
6. Add mirin, chili oil and soy sauce to dashi. Bring to a boil. Add noodles and cook until noodles are tender, follow package instructions. Reduce heat and add tofu, simmer 1 minute.
7. Divide broth and noodles between serving bowls.
8. Top with scallions.