JAPANESE UDON SOUP FOR THE SOUP KITCHEN ENJOY DAN:

JAPANESE UDON SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

45 cups or dashi stock, recipe to follow

1 cup white miso

1-carrots, diced

2-cups soy sauce

1-1/3-cup mirin

1 tablespoon white sugar

3 pounds, sliced mushrooms

6 leeks, diced

2 pounds snow peas, bias cut in half

17 ribs of kale, chopped

5 pounds fresh udon noodles

DIRECTIONS FOR STOCK;

1.   12 cups water.

2.   5 sheets roasted seaweed, cut into strips.

3.   Bring 12 cup of water to a boil.

4.   Remove from heat and add seaweed, let sit for 30 minutes.

5.   Cook udon noodles according to package directions,  

6.   Drain and set aside.

7.   In the same stock-pot add reaming water and bring to a boil.

8.   Add carrots, mirin, sugar, snow and peas, over medium-heat.

9.   Add mushrooms and kale and cook for 10 minutes.

10.                Place miso in a bowl and add a ladleful of hot both.

11.                Whisk until the miso is completely dissolved, then stir into the soup.

12.                Do not let soup come to a boil, or miso will lose some of the flavor.

13.                Add soy sauce to taste.

14.                Stir in udon noodles into the broth and cook for 3-4 minutes.

15.                Add leeks and simmer for about 10 minutes.

ENJOY DAN:                                         BON-APPETITE!!