Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

P Udon With Shiitakes And Kale In Miso Broth

Print recipe & shopping list
Submitted by:
Makes: 6 servings adjust



  • 8 ounces Udon Noodles

Step 1

Bring a pot of water to boil over medium-high heat. Add the udon noodles and cook according to the package directions, 8 to 10 minutes, until tender. Drain and rinse under cool water.


  • 1 medium Red Onion, halved and then thinly sliced into half moons
  • 6 ounces Fresh Shiitake Mushrooms, stemmed and sliced
  • 3 cloves Garlic, minced
  • 2 tablespoons Fresh Ginger, grated

Step 2

Meanwhile, heat a large, deep saute pan over medium heat. Add the oil, and once it shimmers add the onion and mushrooms; cook, stirring frequently, until the mushrooms are tender and the onion has softened yet still has a little crunch, 5 to 7 minutes. Stir in the garlic and ginger and cook, stirring, for another minute, until they are tender.


  • 3 cups Water
  • 2 tablespoons Mirin
  • 3 tablespoons Red Miso Paste, more if using white miso
  • 1 tablespoon Soy Sauce
  • 4 cups Kale, chopped
  • 15 ounces Canned Chick Peas

Step 3

Add the water, mirin, miso and soy sauce, and bring to a gentle boil, then reduce the heat so the liquid is barely bubbling. Stir in the kale and chickpeas. Use tongs to toss the mixture until the kale has wilted and the chickpeas are warmed through, 2 minutes. Add the cooked udon, tossing and stirring the noodles in the broth for another minute or two. Taste, and add more soy sauce, as needed.
Kitchen Monki sign up