Japanese Clear Broth “Osuimino” with “Udon Noodles”

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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