Makes 4 servings
Ingredients:
4 ounces udon noodles, uncooked or vermicelli
1 1/2 teaspoons hot chile oil
8 ounces fresh matsutake mushrooms, sliced
3 cloves garlic, minced
1 1/2 teaspoons ginger root
28 ounces beef broth
1/2 cup Mirin (sweet Japanese cooking wine)
1 tablespoon soy sauce
1/2 cup green onion, thinly sliced
1 tablespoon oriental sesame oil
Preparation
Preparation:
Break noodles in half; cook according to package directions.
Meanwhile, in large saucepan, heat chile oil over medium heat. Add mushrooms,garlic and ginger; cook 5 minutes, stirring occasionally. Add broth, mirin andsoy sauce; bring to a boil. Simmer, uncovered, 10 minutes, stirring once.
Drain noodles, stir into soup. Stir in green onions and sesame oil. Ladle intoshallow soup bowls.
