Udon Noodle Soup With Vegetables And Tofu Recipe

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New Asian Cuisine
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 or 4 large dried shiitaké mushrooms

3 cups water

1 1/2 ounces daikon tops, kale, or other leafy greens, loosely tied in a bundle with kitchen twine

3 sheets thin fried tōfu

4 ounces fresh mushrooms, preferably maitaké, trimmed and hand shredded into 1/2-inch lengths

1 teaspoon sugar

1 tablespoon saké

1 slender carrot, about 2 ounces, scraped and cut into matchsticks

2 ounces daikon, scraped and cut into matchsticks

1 tablespoon mirin

1 tablespoon light-colored soy sauce

2 sheets hoshi yuba, softened and coarsely shredded, or 1/4 cup finely broken hoshi yuba (1/4-inch bits)

1 1/2 teaspoons soy sauce

1 tablespoon cornstarch

2 tablespoons cold water

Cooked udon noodles, for serving hot

1 tablespoon grated fresh ginger

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