Japanese Clear Broth “Osuimino” with “Udon Noodles”
3-4 Yield | 10 Ingredients | 6 Methods
Overview
Ingredients
- 5 cups water
- 3 dry shitake mushrooms
- 1 tablespoon tamari or nama shoyu
- 2 teaspoons kelp powder
- 1 teaspoon brown miso
- 1/2 teaspoon salt or to taste
- 1 cup medium soft coconut meat from young coconut, long and thinly sliced
- 1/2 carrot, thinly sliced and cut into flower shape (or any shape) with a cookie cutter
- 2 tablespoons chopped chives
- 1/2 teaspoon chili flakes
Methods
Step 1
Soak the dry shitake mushrooms in 5 cups of water for a few hour or overnight.
Step 2
Slice the mushrooms into thin strips and return to the soaking water.
Step 3
Add tamari, kelp powder, miso and salt into the water and mix well.
Step 4
Add coconut meat and carrots.
Step 5
Warm gently on the stove, stirring constantly, not heated higher than 118℉/ 48°C. You can also warm up in the dehydrator at 135°F/57°C for a few hours (if longer than that, bring it down to 105~115°F/41~46°C).
Step 6
Garnish with chives and chili flake.
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