Part 96 (2/2)

Whisk cup of the vegetable broth into the curry roux sauce in the saucepan. Pour the sauce over the udon stir-fry and stir to coat everything completely with the sauce. Stir and cook for 2 to 3 minutes, until the sauce is simmering and the noodles are warm. Remove from the heat and serve.

UDON WITH s.h.i.+TAKE MUSHROOMS AND KALE IN MISO BROTH.

SERVES 4.

TIME: 35 MINUTES.

Super-simple ingredients result in super-flavorful returns. That sounds a little like a fortune cookie. This is a great weeknight meal that's healthy and hearty. Make it even heartier by adding sauteed seitan to each serving.

In this recipe, we use a strong, dark miso; if you are using a light, mellow miso, you may want to add another tablespoon or so.

See previous page (Curry Udon Stir-Fry recipe) for tips on using dried or fresh udon noodles.

pound fresh udon noodles or dried udon noodles

2 tablespoons vegetable oil

1 medium-size red onion, sliced into thin half-moons

4 ounces s.h.i.+take mushrooms, stems trimmed, sliced

3 cloves garlic, minced

2 teaspoons ginger, minced

2 tablespoons mirin (optional)

2 cups water

3 tablespoons miso (see tip)

4 cups chopped kale

2 teaspoons soy sauce, or to taste

BRING A pot of water to a boil. Cook the udon according to the package directions, about 10 minutes. When done, drain and rinse with cool water until ready to use.

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