UDON WITH KOMBU AND GINGER BROTH

x2

Ingredients

2 g of dried kombu
1 litre or water
5 g of ginger
Udon (150 g)
1 aubergine (100 g)
1 chive branch
5 Shiitakes (+/- 40 g)
3 mushrooms (+/- 60g)
1 Sesame oil squirt
50 g de extra virgin olive oil
1 tablespoon sesame seeds

Preparation

1. Boil the kombu for 20 minutes in the water with half sliced ginger. Strain and reserve.
2. Cook the udon pasta in the boiling kombu broth and set aside.
3. Clean and dice the aubergine and julienne the rest of the vegetables.
4. Grate the ginger.
5. In a wok, add the oils and sauté all the vegetables and grated ginger for about 4 minutes.
6. Add the udon and sauté for 1 more minute. If necessary, add a little cooking broth.
7. Sprinkle with sesame and serve.

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