Do you ever have the feeling you have gotten into a bit of a "food rut"? This was me. I was bored and feeling totally uninspired in the kitchen. While Pinterest is a constant flow of culinary visions, I often feel like Pinterest and I aren't on the same page. Ya, dig? Like I don't want to use Italian packet season, cream of chicken soup, or Ritz Crackers in my meals. So I decided to go through my cookbooks. One that I hadn't really looked at in awhile was The Kind Life by Alicia Silverstone. I had won a copy of this book on her blog and have rarely used it, even when I was vegan. What I love about her book is that there are recipes that do not solely rely on the use of Soy meat or dairy substitutes (there are a few of those in the earlier chapters). The Nabeyaki Udon caught my eye. The description and ingredients lead me to feel that it would be very nourishing and comforting. And I was right. It is not a super easy dish and has quite a few steps but it was worth it. So if you have sometime and want to treat your body to something healthful and slurpable, this is yo jam.
Place the shitake mushrooms in a small bowl with warm water and cover. Soak until softened or for about 30 mins.
While the shroomies are soakin' I chopped up my veggies and set them aside. So pretty.
Then I get the sauce ingredients going. First I grated a 1" piece of ginger and squeezed some juice out. Then, I squeezed a lil lemon until gave me what I needed . . . about a 1/2 tsp of juice. To this I added 4 tbsp of the water from the mushrooms and about 2 tbsp of the organic tamari because I like it so much (the recipe calls for less)
I already had a package of udon noodles so I just added some boiling water and covered them for about 3 mins.
On the stove boil about 3 cups of water and the rest of the mushroom liquid. Add the kombu if you have it and mushrooms and lower the heat to a simmer. Begin adding veggies one at a time starting with the ones that take longer to cook (carrots for example). Veggies shouldn't take longer than 2 mins to cook. You still want them to have texture and be fresh.
In a ceramic pot I start by adding a layer of noodles. Then, I add some veggies.
I added about a cup of the water from the veggies and sauce to my liking.
I covered my creation for like 5 minutes to let the flavors infuse the noodles and then . . . .