Served as starter. Vegetarian dish.

Japanese

6 dried Shiitake Mushrooms, soaked in 1 quart Water

2 Tablespoons Saki or dry white Wine

2 Tablespoons Mirin

2 Tablespoons seasoned Rice Vinegar

NOODLES

12 ounces Udon Noodles or one package

1 Tablespoon Chili Sauce

2 teaspoons Sugar

2 Tablespoons Miso paste

VEGETABLES

2 Tablespoons Vegetable Oil

4 Tablespoons shredded pickled Ginger

2 Garlic Cloves, crushed

8 ounces pak-choi Cabbage, roughly torn

2 Carrots, cut into long fine matchsticks

4 spring Onions, trimmed and finely sliced on the diagonal

1 red Chili Peppers, finely sliced on the diagonal

1/4 pound Bean Sprouts, fresh

1 Tablespoon black Sesame Seeds, toasted

1/2 ounce fresh Coriander Leaves

To make the dashi, put the mushrooms in a large pan with 1 quart cold water. Cover with a small plate that will fit into the pan to keep the mushrooms submerged. Leave to stand for 3 hours or overnight in the refrigerator. Remove the plate and bring the stock slowly to the boil. Stir in the remaining dashi ingredients and bring to the boil. Boil for 2 minutes. Strain through a sieve and keep warm. (Reserve the shiitake mushrooms these can be roughly chopped and added to either the soup or one of the salads.) Meanwhile, cook the udon noodles according to the package instructions. Add the chili sauce, sugar and miso paste to the dashi and bring to the boil, stirring occasionally. Simmer for 5 minutes. Meanwhile, heat the vegetable oil in a wok until smoking hot. Add the pickled ginger and fry for a few seconds until crispy. Remove and drain on kitchen paper. Discard the oil. Add the sesame oil to the wok and stir-fry the garlic, pak choi and carrots for 3 minutes over a high heat. Divide the noodles among four individual serving bowls. Add the stir-fried vegetables to the dashi and pour over the noodles. Sprinkle over the spring onions, chili, bean sprouts, toasted sesame seeds, coriander and the deep-fried ginger to garnish. Serve immediately.

Preparation time: 45 minutes

Serves: 4

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