Ingredients
- 4 c. warm water
- 2 ounce dry porcini mushrooms, (3 c.)
- 8 ounce uncooked udon noodles, (thick round fresh
- Â Â Japanese wheat noodles) or possibly spaghetti
- 2 Tbsp. low-sodium soy sauce
- 1/2 tsp black pepper
- 1Â 1/2 Tbsp. dark sesame oil
- 1 c. cubed extra-hard tofu, (about 4 ounces)
- 1/4 c. minced peeled fresh lemon grass
- 2 Tbsp. chopped peeled fresh ginger
- 2 x garlic cloves, chopped
- 2 c. julienne-cut zucchini, (1-inch)
- 1 c. sliced button mushrooms
- 1 c. sliced shiitake mushroom caps
- 8 c. thinly sliced bok choy leaves
- 1/4 c. chopped fresh cilantro
Description
Combine Warm Water And Dry Mushrooms, And Let Stand 20 Min. Drain The Mushrooms Through A Sieve Over A Bowl, And Reserve The Soaking Liquid And Mushrooms. Cook Noodles In Boiling…
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