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Ingredients
- 1 pack Shimeji mushroom
- 1/2 pack black fungus
- 1/2 tomato
- 1 cup chopped kimchi
- 2 blocks deep fried tofu
- 2 servings Hakubaku organic udon
- 1 spring onion
- 3 tbsp Mirin
- 4 tbsp Miso
- 1 tbsp oilve oil
Method
- To prepare the broth, heat olive oil in a large pot, add Shimeji mushrooms, and stir-fry for 2 minutes to bring out the flavors.
- Pour hot water into the pot, then add miso, mirin, black fungus, and tofu.
- Boil the udon in a separate pot according to the instructions on the package.
- Transfer the broth to a large bowl, add the udon, and garnish with fresh tomatoes, kimchi and a sprinkle of spring onions on top.
Product used in recipe
- Hakubaku - Organic Ramen Noodle