Udon Noodle Soup with Spring Vegetables and Mushrooms from Philippe Van den Bulck can be prepared in 20 minutes. You make this dish with Black garlic, Olive oil boletus Arbequina & Black garlic powder from Amanprana. This recipe from the Asian kitchen is delicious as Appetizer, Main dishes & Soup. It also fits perfectly in a Vegetarian, Gluten free, Vegan & Lactose-free diet.
Ingredients for udon noodle soup with spring vegetables and mushrooms
- 150 g Udon noodles
- 1 L Water
- 40 ml Shoyu
- 10 dried shiitake mushrooms
- 1 piece of ginger of 5 cm (2 in)
- 2 cloves of garlic
- 1 piece of kombu of 10 cm (4 in)
- 1 cucumber
- 160 g fresh peas
- 100 g soy sprouts
- 20 g wakame
- 12 Paris mushrooms
- 4 leaves of lettuce heart
- 1 tsp black garlic powder
- 3 spring onions
- 1 tbsp Boletus oil
- Pepper from the mill
Preparation of udon noodle soup with spring vegetables and mushrooms
- Bring water to a boil with the kombu, dried shiitake mushrooms, sliced ginger and crushed garlic cloves.
- Turn the heat very low and let the stock simmer for about 20 minutes.
- Strain the stock using a gauze cloth or a very fine-mesh strainer.
- Cut the cucumber into small strips and the mushrooms into fine slices. Tear the lettuce heart leaves into pieces.
- Rinse the wakame in cold water and tear it into small pieces.
- Finely chop the spring onions.
- Cook the Udon noodles according to the instructions on the packaging and let it drain well.
- Bring the stock to a boil with the Shoyu and black garlic powder. Allow the peas and cucumber to simmer along with it for about 2 minutes, then scoop them back out.
- Heat 4 soup bowls, and portion the Udon noodles accordingly. Add the cucumber, peas, mushroom slices, soy sprouts, lettuce heart strips and wakame over the noodles.
- Pour the boiling-hot stock over the noodles. Top it off with the finely chopped spring onion.
- Serve the soup with the finishing touches of coarsely chopped hazelnuts, the croutons and the boletus oil.
Philippe Van den Bulck
Philippe van den Bulck is a truly creative chef specialising in vegetables. He is inspired by inspiring others with his rich cuisine. He does not use meat, just a lot of vegetables, and he is also a food stylist and writer, and has worked in many famous restaurants.Growing up in the Mechelen region, Philippe was surrounded by hundreds of gardeners around the fresh produce market of Mechelen (the famous Mechelse Veilingen). His love for vegetables started there, and it would become his passion many years later. During that time he worked at El Bulli and Le Cirque in New York, and he is also a culinary advisor to EVA (Ethical Vegetarian Alternative).