Foryoueats: Vegetarian Udon

Name: Foryoueats: Vegetarian Udon
Total time: 45 min
Ingredients: For Udon Soup Broth:; 2½ cups water; 1 piece kombu (4 g; roughly 3 x 3 inches or 7.5 x 7.5 cm per piece); 2 pieces dried shiitake mushrooms (17 g, 0.6 oz for the dashi broth and the minced mushrooms below); 1 Tbsp soy sauce; 1 Tbsp mirin; 1 tsp sugar; ¼ tsp Diamond Crystal kosher salt; 12 oz udon noodles (2 packages of AnnieChun's organic udon noodles); For the Crispy Seasoned Eggplant:; 1 Japanese or Chinese eggplant (126 g, 4.4 oz); 1 Tbsp potato starch or cornstarch; 3 Tbsp oil; For the Sweet and Savory Minced Mushrooms:; 2 shiitake mushrooms (fresh; substitute portobello, king oyster, etc.); ½ Tbsp sugar; 2 Tbsp water (you can add more to cook for a longer time); For the Toppings:; 2 Shanghai bok choy; 3 oz deep-fried firm tofu cutlet (atsuage) (½ package); shichimi togarashi (Japanese seven spice) (optional; for kicking up the flavor)

foryoueats.com

This Vegetarian Udon recipe features a flavorful udon soup broth made with kombu and shiitake mushrooms, crispy seasoned eggplant, sweet and savory minced mushrooms, and topped with Shanghai bok...

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Ingredients

For Udon Soup Broth:
2½ cups water
1 piece kombu (4 g; roughly 3 x 3 inches or 7.5 x 7.5 cm per piece)
2 pieces dried shiitake mushrooms (17 g, 0.6 oz for the dashi broth and the minced mushrooms below)
1 Tbsp soy sauce
1 Tbsp mirin
1 tsp sugar
¼ tsp Diamond Crystal kosher salt
12 oz udon noodles (2 packages of AnnieChun's organic udon noodles)
For the Crispy Seasoned Eggplant:
1 Japanese or Chinese eggplant (126 g, 4.4 oz)
1 Tbsp potato starch or cornstarch
3 Tbsp oil
For the Sweet and Savory Minced Mushrooms:
2 shiitake mushrooms (fresh; substitute portobello, king oyster, etc.)
½ Tbsp sugar
2 Tbsp water (you can add more to cook for a longer time)
For the Toppings:
2 Shanghai bok choy
3 oz deep-fried firm tofu cutlet (atsuage) (½ package)
shichimi togarashi (Japanese seven spice) (optional; for kicking up the flavor)