20 best vegetarian recipes: part 2
Great Asian recipes including kimchi and udon by top cooks including Shuko Oda and Blanche Vaughan, all selected by Observer Food Monthly
Shuko Odas chilled udon with summertime vegetable agebitashi
dried shiitake 3 pieces
dried kombu 25 g( can be found at souschef.co.uk)
water 600 ml
dried udon noodles 1 packet
usukuchi soy sauce 40 g( available at japancentre.com)
soy sauce 30 g
mirin 40 g
sugar 10 g
salt a pinch
buzzer peppe r
vegetable oil 1 litre
grated ginger to garnish
grated mooli to garnish
spring onion 1-2, chopped, to garnish
Make a vegetable stock by soaking the dried shiitake mushrooms and kombu in the water for 30 minutes.
Cook and chill the udon noodles as instructed on the packet, and put in a bowl.
In a pot, bringing the stock to just before a boil, then remove the kombu. Set the pot back on low heat and season with the two fluctuations of soy sauce( normal soy sauce is penalty if you cant get usukuchi ), the mirin, sugar and salt( adjust amounts to your liking ).
Chop each vegetable into bite-size pieces. Deep fry the veggies in 170 -1 80 C vegetable oil for about 1 minute, then drain out as much petroleum as possible on a kitchen roll.
Add the veggies to the simmering stock and cook for got a couple of minutes, then place in a serving bowl.
Serve the bowl of udon noodles with the vegetable soup on the side to dip. Add grated ginger and mooli, or chopped spring onion as a garnish on the soup.
Shuko Oda is head cook at Koya Bar , London W1
Jordan Bourke and Rejina Pyos kimchi fried rice
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