Miso Soup with Napa Cabbage and Udon

1 cup sliced dried shiitake mushrooms (about 1/2 ounce)
2 cups boiling water
Kosher salt
1 tablespoon vegetable oil
1/2 medium yellow onion, thinly sliced
1 tablespoon peeled and finely chopped fresh ginger (from about a 2-inch piece)
2 medium garlic cloves, finely chopped
6 cups low-sodium vegetable or chicken stock
2 tablespoons soy sauce
1 (12-ounce) package udon noodles
1/2 medium napa cabbage (about 12 ounces), cored, halved lengthwise, and cut crosswise into 1-inch pieces
1/2 cup white miso
4 large eggs (optional)
 
Place the mushrooms in a medium heatproof bowl and add the boiling water. Let sit until the mushrooms have softened, about 12 minutes.
 
Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, heat the oil in a large saucepan over medium heat until shimmering. Add the onion, ginger, and garlic and cook, stirring occasionally, until the onions have softened, about 5 minutes.

Increase the heat to medium high. Add the stock and soy sauce and stir to combine. Using a slotted spoon, remove the mushrooms from their liquid and add them to the saucepan.  

Measure 1 cup of the mushroom liquid, being careful not to include any sediment from the bottom of the bowl, and add it to the saucepan. Bring to a boil. (Discard the remaining mushroom liquid.)

 
Reduce the heat to low and simmer until the mushrooms are tender, about 15 minutes. Meanwhile, add the udon to the pot of boiling water and cook according to the package directions. Drain in a colander and, while stirring, rinse the noodles with cold water until they’re cooled and no longer sticky. Divide all of the udon among 4 deep soup or noodle bowls; set aside.
 
When the mushrooms are ready, add the cabbage to the pan, stir to combine, and simmer until the cabbage is tender, about 5 minutes. Add the miso and stir to combine. Taste and season with salt as needed. Crack the eggs, if using, into the simmering mixture and cook until the whites are set and the yolks are still runny, about 2 to 3 minutes. Divide the soup and eggs among the bowls of noodles, being careful not to break the egg yolks. Serve immediately.

Serves 4.

From Chowhound.com

Ramen Noodles

2 cups bread flour, or 2 cups all-purpose flour plus 2 teaspoons vital wheat gluten
1/2 cup warm water
2 teaspoons kansui (or subsitute baking soda water*)

Cornstarch, for dusting

Place the flour in the bowl of a stand mixer fitted with a paddle attachment.  Stir together the water and kansui in a small bowl, then pour into the flour and stir until combined.  The mixture will be crumbly.  Gather the crumbles into a bowl and knead for a few moments. Return dough to the mixing bowl, switch to the dough hook, and knead for about 5 minutes, until the flour has absorbed all of the liquid and you have a cohesive, slightly shaggy-looking ball.  You can add additional water by the teaspoon if the dough is too crumbly, but this should be a dense and fairly dry dough.

Shape the dough into a ball, wrap with plastic, and let rest for 30 minutes.  

Divide the dough into quarters.  Work with one quarter at a time and keep the remaining dough covered with plastic to prevent drying.  Flatten the dough into a rectangle, dust with cornstarch, and roll through a pasta machine on its widest setting.  Fold the sheet in half, flatten it out, and repeat.  Do this once more.  Reduce the thickness setting by one notch and pass the dough through the machine.  Repeat this process once, then reduce the setting again, pass the dough through, and repeat, dusting the sheets lightly with cornstarch if they start to get stuck.  You'll want sheets slightly less than 1/16 inch thick, which is typically the number 3 setting on a pasta machine, and about 12 inches long.  Dust sheets lightly with cornstarch, fold them up without creasing them, and keep covered with plastic to prevent drying out as you repeat with the remaining 3 quarters of dough.

Pass a pasta sheet through the pasta machine's spaghetti or linguini setting.  Toss the noodles with cornstarch, then curl the strands loosely around your hand to make a nest.  Cover with plastic and proceed with the remaining sheets.

If not using immediately, store the noodles in resealable bags in the refrigerator or freezer.  They will keep for 1-2 days in the refrigerator, and about 2 months in the freezer.

To cook the noodles, bring a pot of water to a rapid boil.  Cook for 60 to 90 seconds, or until just tender.  If possible, remove from water using a strainer basket or pasta insert, reserving cooking water.  Rinse under cold running water to remove excess starch.  Dip back into reserved cooking water to re-warm, then divide among bowls and serve.

*Kansui substitute: Mix 1 teaspoon baking soda with 4 teaspoons water.

Makes 4 servings.

From Bowl by Lukas Volger, with minor changes

Spicy Peanut Noodles with Chili Garlic Oil

Chili Garlic Oil:

1/3 cup peanut oil or extra virgin olive oil

2 small shallots thinly sliced

4 cloves garlic, thinly sliced or smashed

1-2 teaspoon crushed red pepper flakes

Peanut Noodles:

12 ounces rice noodles or long cut pasta

1/2 cup creamy peanut butter

1/2 cup low sodium soy sauce or tamari

1-2 tablespoons Gochujang (Korean chili paste)

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1 teaspoon honey or maple syrup

1 inch fresh ginger, grated

2 bell peppers, thinly sliced

1/2 cup fresh basil, chopped, plus more for serving

Fresh cracked black pepper

Make the chili oil:

Heat a large skillet over medium heat.  Add the peanut oil, shallots, garlic, and chili flakes.  Cook, stirring occasionally until the garlic is fragrant and toasted, 8-10 minutes.  Remove from the heat, let cool, and carefully transfer the oil to a heat-proof bowl or glass jar.

Make the peanut noodles:

Bring a large pot of salted water to a boil.  Cook the noodles according to package directions.  Drain.

Combine the peanut butter, soy sauce, Gochujang, sesame oil, vinegar, honey, ginger, and 1/4 cup water in a food processor or blender.  Pulse until combined and smooth.  Pour the sauce over the hot noodles. Add the bell peppers, basil, a large pinch of pepper, and 2 tablespoons chili oil.  Toss to combine.

Divide the noodles among bowls and serve topped with additional chili oil and basil.  Noodles are delicious warm or cold.  

Serves 6.

From Half-Baked Harvest blog

Saucy Tahini Noodles with Honeyed Sweet Potatoes

2 small sweet potatoes, sliced into 1/4 inch rounds

2 tablespoons extra virgin olive oil

1 tablespoon honey

Crushed red pepper flakes

Kosher salt

8 ounces rice noodles or soba noodles

For tahini sauce:

1/4 cup tahini

1/4 cup low sodium soy sauce or tamari

1 tablespoon toasted sesame oil

1 tablespoon honey

2 teaspoons chili paste (I use sambal oelek)

1 inch fresh ginger, grated

1 clove garlic, minced or grated

Juice from 1 lime

1/4 cup fresh basil, chopped

1/4 cup fresh cilantro, chopped

1 bunch kale, spinach, or bok choy, chopped

Sliced cucumbers and toasted sesame seeds, for serving

Heat the oven to 425 degrees F.  On a rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, honey, crushed red pepper flakes, and a pinch each of salt and pepper.  Arrange in an even layer.  Transfer to the oven and roast for 25-30 minutes, tossing halfway through cooking, until the potatoes are caramelized.  During the last 5 minutes of cooking, add the greens to the sheet pan and toss with 1 tablespoon olive oil and a pinch each of salt and pepper.  Cook until wilted.

Meanwhile, bring a large pot of water to a boil.  Cook the noodles according to package directions.

Make the tahini sauce:

Combine in a food processor the tahini, soy sauce, sesame oil, honey, chili paste, ginger, garlic, and 2 tablespoons water.  Pulse until combined and smooth, adding additional water as needed to thin the sauce.  Pour the sauce over the hot noodles.  Add the lime juice, basil, and cilantro, tossing to combine.

Divide the noodles between bowls.  Top with sweet potatoes and greens.  Sprinkle on sesame seeds and finish with cucumbers.  Enjoy warm or at room temperature.

From Half-Baked Harvest blog

Miso-Glazed Turnips and Black Sesame Soba Noodles

For Creamy Black Sesame Dressing:

1/4 cup black sesame seeds

2 tablespoons tahini

2 tablespoons soy sauce or tamari

2 tablespoons rice wine or apple cider vinegar

2 tablespoons honey or maple syrup

1 teaspoon sesame oil

1-3 tablespoons water

For Miso-Glazed Turnips:

2 teaspoon miso paste

1 tablespoon honey or maple syrup

1 tablespoon rice wine vinegar or apple cider vinagar

2 tablespoons butter or ghee

1 bunch of baby turnips, halved, or regular medium-sized turnips, cut into bite-sized pieces

A few large handfuls of turnip greens (stems removed), spinach, chard, bok choy, or your choice of greens, chopped

1 package (3-ish servings) of soba noodles, cooked according to package instructions.

Thinly sliced spring onions and sesame seeds, for garnish

Make dressing:

Add the sesame seeds to the bowl of a food processor and grind into a paste.  Add the remaining dressing ingredients, except for water, and process for about 3 minutes or until creamy.  Add water, 1 tablespoon at a time, to thin, if necessary.  Taste and adjust with extra soy sauce or sweetener, if necessary.

Make turnips:

Whisk the miso, honey, and vinegar, together and set aside.

In a cast iron skillet, warm the butter or ghee and lay the turnips in it (cut-side-down, if using baby turnips).  Cook for a few minutes on medium heat, until they're just starting to brown, taking care not to burn the butter.  Toss the turnips and cook for another minute or two.

Add the miso mix to the turnips and toss for another minute (they will sizzle), until the liquid thickens and the turnips are slightly cooked (but not mushy) and nicely glazed.

Remove the turnips from the skillet, return skillet to heat, and add freshly washed and chopped greens. Some water on the greens helps with the wilting process, so it's good to wash them right before cooking.

Cover the skillet, remove from heat, and let it sit for a few minutes until the greens are wilted. Toss with any remaining miso sauce in the skillet.

Toss the soba noodles with all of the dressing and thin with a little bit of water, if necessary to get a creamy consistency.  Top with wilted greens, turnips, and garnishes.

From Honest Cooking website, recipe by Sofia Eydelman