420 Shiitake Mushroom & Beef Broth Udon Bowl

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Ingredients

  • 3 quarts Organic Beef Broth
  • 1 pound Grass Fed Beef Bones (roasted in a 400° oven for 45 minutes)
  • ¼ cup Dry Wild Mushroom Mix
  • 1 large Organic Carrot (peeled, medium diced)
  • 1 rib of Celery with Leaves (medium diced)
  • 1 medium Sweet Onion (peeled, medium diced)
  • 2 tablespoons Vegetable Oil
  • ¼ cup Fresh Ginger Coins
  • 5 Cloves of Fresh Garlic (crushed)
  • 1 whole Star Anise
  • ½ teaspoon Cracked Pepper
  • ¼ cup Soy Sauce
  • 3 tablespoon Mirin
  • 1-2 tablespoons Double Dark Sweet Soy Sauce
  • 8 ounces Fresh Spinach
  • 2 tablespoons Vegetable Oil
  • 3 Cloves Fresh Garlic (crushed, rough chopped)
  • Pinch of Red Pepper Flakes
  • 2 tablespoons Water
  • 8 ounces Fresh Small Shiitake Mushrooms
  • ¼ cup Soy Sauce
  • 1 tablespoon Sesame Seed Oil
  • 2 tablespoon Vegetable Oil
  • 1 teaspoon Grated Fresh Ginger
  • Pinch of Red Pepper Flakes
  • ¼ cup Chile Paste
  • 4 packages Udon Noodles
  • ½ Bunch Fresh Cilantro
  • 4 Large Soft-Boiled Eggs (peeled, cut in half)
  • 1 cup Green Onions (chopped into fine rings)
  • 1 teaspoon Toasted Sesame Seeds (optional)

Directions

Broth

  1. Add the oil to a saucepan, over medium high heat, char the carrots, celery and onions. 
  2. Add the remaining ingredients and simmer on low for several hours. Strain and adjust the seasonings to your liking. Keep warm, heat to serve.

Garlic Spinach

  1. In a hot sauté pan over high heat, add the oil to the pan along with the crushed garlic cloves. Wait a minute before adding the washed spinach. 
  2. Stir around to wilt for a minute then add the water. Turn to wilt evenly and sprinkle with the red pepper flakes then set aside.

Shiitake Mushrooms

  1. Heat the vegetable oil in a sauté pan, over medium heat. Add the garlic and sauté the mushrooms until just barley done.
  2. Transfer them to a container and add the soy, sesame oil, ginger, and red pepper flakes. Set aside and let marinade, turning occasionally.

Udon Noodles

  1. To assemble the bowl, cook the udon noodles, then divide the noodles among the 4 bowls. Add broth to just barely cover the noodles. 
  2. In little mounds around the rim of each of the bowls add some of the wilted nettles, marinated shiitakes, chopped green onions, cilantro, chili paste, sesame seeds and a soft set egg cut in half.