UDON WITH KOMBU AND GINGER BROTH
x2
Ingredients
2 g kombu
1 liter water
5 g ginger
udon paste (150 g)
1 eggplant (100 g)
1 spring onion
5 Shiitakes (+/- 40 g)
3 mushrooms (+/- 60 g)
1 dash Sesame oil
50 g extra virgin olive oil
1 tablespoon Sesame seeds
Prepared by
1. Cook the kombu for 20 minutes in the water with half of the sliced ginger. Strain and set aside.
2. Cook the udon paste in the boiling kombu broth and set aside.
3. Clean and dice the eggplant and julienne the rest of the vegetables.
4. Grate the ginger.
5. In a wok, add the oils and sauté all the vegetables and the grated ginger for about 4 minutes.
6. Add the udon and sauté 1 minute more. If necessary, add a little of the cooking broth.
Sprinkle with sesame seeds and serve.
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