In the spirit of New Year (which is long overdue, we know), and the theme new year new me, we made thick chewy udon noodles in a umami miso broth and topped with some zingy baked vegetables
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Root vegetables (beet, carrot, sweet potato)
Clean, lean, and hearty for those drowsy day
Soak the kombu and shitake mushroom 10 minutes in 750 ml cold water.
Chop the onions in thin halve rings.
Chop the garlic gloves.
Grate the ginger.
Heat a large pot over medium-high heat.
Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5 minutes or until the onion has developed a slight sear. Add tamari or soy sauce, dehydrated mushrooms and kombu with water – stir. Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer 30 minutes. Be carefull not to boil the water. You should see only very small bubbles.
For the noodles: Fill a large saucepan or pot with water and bring to a boil.
After 30 minutes, Strain broth into another pan. Take shi-take mushrooms out and cut them in thin slices. Put back into the pan. Discard the kombu.
Taste broth and adjust seasonings as needed, adding more soy sauce if desired. Add the miso paste (little by little).
Then cook the noodles:
Once the water is boiling, add noodles and cook about 4 minutes. Turn the heat off and add 1 liter cold water to stop boiling.
Preheat the oven at 200 degree.
Cover an oven tray with baking paper.
Cut the veggies in small pieces.
Mix all ingredients for the marinate in a bowl.
Cover the veggies with the marinate with a thin layer.
Make more marinate if needed.
Bake the veggies 20 minutes in the oven.
Placed drained noodles at the bottom of the bowl
Ladle over soup to your liking
Add as much toppings (roasted veggies) as you fancy