Title: Udon Miso Soup with Shiitakes And Tamago Strips
Categories: Dujour03
Yield: 1 servings

1 pk Udon noodles
1 c Shitakes; julienned
2 Eggs
1/2 c Miso paste
Dashi powder; (can obtain in
-Asian
; specialty store)
1 tb Peanut oil
4 tb Mirin
1 tb Soy sauce; up to 2
Water for stock base

Cook off udon as any pasta, drain, rinse in cold water and toss with sesame
oil to avoid sticking. Reserve covered in bowl.

In medium sauce pan, bring 1/2 gallon of water up to a simmer but do not
boil. Using a fine mesh sieve, whisk in miso paste by submerging just
enough to dissolve. Add dashi powder, stir in 2 tablespoons mirin and soy
sauce. Taste and balance flavors accordingly.

In a small omelette pan, add peanut oil and heat over medium heat.

In a separate bowl beat eggs with remaining 2 tablespoons mirin. Add eggs
to pan to create an omelette but do not scramble. When egg is cooked
through remove, cool, roll into a roulade and slice into thin strips.

Ladle out miso broth into bowls and add noodles, shiitakes and eggstrips.
If desired, garnish with scallions.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9411 - DEB STANTON

Converted by MM_Buster v2.0l.