About this Recipe
Besides providing umami, shiitake mushrooms’ polysaccharides (such as starch, glycogen, and cellulose) can help prevent inflammation. They’re high in fiber and have eratadenine, known to lower cholesterol. Wakame is a subtly sweet seaweed with a crunchy texture, loaded with important nutrients — copper, iron, and B vitamins.
Note: Wakame, mirin, potato starch, and the spice blend shichimi togarashi are available at Japanese markets and online. You will need to prepare Kombu & Shiitake Mushroom Dashi, or use purchased dashi.
Equipment: Small donabe or heavy-bottom pot
- 3 oz (90 g) dry udon noodles
- 1½ cups (360 ml) dashi
- 1½ Tbsp (22 ml) mirin
- 1½ Tbsp (22 ml) soy sauce
- 2 medium shiitake mushrooms, cut into 1/4-in (6 mm) slices
- 1½ tsp wakame, rehydrated in water and drained, cut into bite-size pieces if necessary
- 1½ tsp katakuriko (potato starch), dissolved in 1 Tbsp (15 ml) water
- 2 large eggs, beaten
- Shichimi togarashi to taste
Step 1Bring a pot of water to boil and cook the udon a couple of minutes shorter than its package’s instructions. Rinse in cold water and drain well.
Step 2In the donabe, combine the dashi, mirin, and soy sauce and bring to a simmer over medium-high heat. Add the udon, shiitake, and wakame. Bring it back to a simmer. Gently stir in the katakuriko mixture.
Step 3Once the broth is lightly thickened, gently pour in the eggs in a circular motion. Cover with the lid and turn off the heat. Let the eggs cook for a minute or until they are cooked to your desired consistency.
Step 4Serve while hot and enjoy with a little sprinkle of shichimi togarashi, if you like.
Substitutions: Udon is a typical Japanese noodle made with wheat flour — try a whole wheat variety with low sodium
Zero Waste: For this recipe, use the leftover shiitake from Naoko's Kombu & Shiitake Mushroom Dashi