Array ( [0] => 860 [1] => 27 [2] => 854 [3] => 855 [4] => 858 [5] => 34 [6] => 35 [7] => 36 [8] => 90 [9] => 878 [10] => 16 [11] => 876 [12] => 853 [13] => 844 [14] => 830 [15] => 17 [16] => 18 [17] => 19 [18] => 30 [19] => 66 [20] => 50 [21] => 46 [22] => 15 [23] => 23 [24] => 820 [25] => 22 [26] => 24 [27] => 10 [28] => 89 [29] => 88 [30] => 7 [31] => 54 [32] => 53 [33] => 20 [34] => 31 [35] => 47 [36] => 32 [37] => 87 [38] => 78 [39] => 33 [40] => 8 [41] => 52 [42] => 116 [43] => 51 [44] => 21 [45] => 38 [46] => 39 [47] => 106 [48] => 9 [49] => 86 [50] => 25 [51] => 26 [52] => 12 [53] => 13 [54] => 14 [55] => 11 [56] => 83 [57] => 82 [58] => 84 [59] => 85 )

Nabeyaki Udon

Recipe By: Yuka Mikayama

INGREDIENTS

1 bunch Spiral Organic Udon
1 cup spinach
3 slices carrot
2 Spiral Organic Shiitake Mushroom
400cc water
1 tsp Spiral Dashi Powder
1/2 tsp sea salt
1 tbs Spiral Organic Shoyu
1 tbs Spiral Mirin
1 sheet sliced fried tofu

VEGAN/

METHOD

In a large sauce pan of boiling water, cook the udon noodles for 7 minutes and drain. Rinse the noodles well with cold water, and drain again. In a small pot of boiling water, cook spinach for 30 seconds. Rinse and drain.
In a small pot of boiling water, cook carrot for 1-2 minutes. In a small bowl, soak the shiitake mushrooms in 400cc warm water for 10 minutes.
Shape cooked carrot slice with a cookie cutter.
To make the soup, combine dashi water from the dried shiitake mushroom dashi powder, sea salt, shoyu and mirin in a small clay pot.
Add the cooked udon noodles, fried tofu, shitake mushroom, carrot and spinach and cover with lid.Bring the soup to a boil and serve immediately.

SPIRAL FOODS