Add this soup to your repertoire for a tasty and filling meal. Based on a recipe from the New York Times, the soup is made with hearty noodles and spicy, tangy broth, offering a delicious option for a winter picnic or a cozy night at home. This simple soup is intended for improvisation. Add or remove ingredients of choice to make it your own! We recommend using the Home & Camp Cooker 26 when making the soup. Gather the listed ingredients and follow the instructions below to get started!
INGREDIENTS (SERVES 4)
3 Tablespoons Canola or Olive Oil
4 Cloves of Garlic, thinly sliced
2 Large Shallots, thinly sliced
Kosher Salt to taste
Ground Black Pepper
1.5 lbs of mushrooms (a mix of maitake, shiitake, oyster or cremini is recommended. Chop or tear into bite-sized pieces.)
1-2 Fresh Green Chilis or ¾ Teaspoon of Red Chili Flakes
½ Cup of Soy Sauce
¼ Cup Unseasoned Rice Wine Vinegar
8 Cups of Chicken Stock or Dashi (water or vegetable stock can be used as a substitute)
2 Cups of Herbs, Stems Included (cilantro, mint, chives, parsley or a combination of multiple)
8-10 Ounces of Udon Noodles
Sesame Seeds for Garnish
Place the Home & Camp Cooker pot over medium heat. Add the oil and the garlic and shallots, seasoning with salt and pepper. After 3-4 minutes, the shallots should start to turn crispy and lightly brown. Then add the mushrooms, sautéing and seasoning with additional salt and pepper.
Cook the mushrooms until they are brown and have released most of their water – about 10-15 minutes. This ensures maximum flavour.
Then, bring 8 cups dashi to a boil and add the soy sauce and rice wine vinegar. Simmer to let the flavours combine, about 15-20 minutes. Add additional soy sauce or vinegar as needed.
Then, add noodles and allow to simmer until cooked. Combine with the mushrooms and allow to simmer for a few more minutes for full flavour. Then, serve into the Donabe-zen bowls and enjoy!