Miso Mushroom Udon with Tempura Vegetables recipes

Ingredients

• 2 tablespoons toasted sesame oil
• 1 small yellow onion, peeled and quartered
• 4 cloves garlic, peeled
• 1 large carrot, cut into large chunks
• one 3″ piece of ginger, peeled then minced or grated
• 2 heaping tablespoons white miso
• 1/4 cup tamari or shoyu
• 2 tablespoons fresh squeezed lime juice
• 2 tablespoons rice wine vinegar
• 1/4 to 1 teaspoon ground wasabi
• 0.5 ounces dried porcini mushrooms
• 0.5 ounces dried shiitake mushrooms
• 1 large piece kombu seaweed
• 1 teaspoon sea salt
• 10 cups No-Chicken broth
• 24 ounces wide udon noodles
• 1/2 cup diced green onion
• 12 ounces extra firm tofu, cut into bite-size cubes
• 1/2 cup fresh shiitake mushrooms, sliced thin
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1/4 cup cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, beaten
• 1 1/2 cups ice cold water
• 1 large garnet yam (about 3/4 pound), peeled and sliced in 1/8″-thick rounds
• 1 large Japanese sweet potato (about 1/2 pound), peeled and sliced in 1/8″-thick rounds
• 1 small zucchini, ends cut off then sliced in 1/8″-thick rounds
• 1/2 pound fresh broccoli florets (bite sized pieces)
• 1/2 pound fresh string beans, ends snipped off
• 2 large carrots, peeled then sliced into sticks about 3″ long and 1/4″ thick
• approximately 3 cups canola or peanut oil
• 1/4 cup toasted sesame oil
• 2-inch piece of ginger, peeled
• toasted sesame oil
• oil
• soy sauce
• garlic chili sauce
• toasted sesame seeds
• furikake

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