Shiitake Broth w/ Udon Noodles

I've made this soup twice. The first time I struggled with the sweetness of the stock. The second time, I reduced the mirin by 1/2 cup and was quite pleased with the flavor profile. I used upland cress, as watercress was not available at my local store. The first time I made this, I tried to reuse the reserved shiitake mushrooms from the stock making process. I think that was a mistake. They just got lost in the broth. The second time I used fresh shiitake mushrooms and it worked out well. (I used the remainder of the shiitake stock making mushrooms in a mixed mushroom risotto the following day and they seemed a nice compliment.) I particularly like the addition of the hot pepper oil, which I think brings out the savory flavors of this ensemble. Thank you

This happens to be one of my favorite broths as well. I have used the left over shitakes by pulsing them with water chestnuts, green onion and a bit of chile and then using as a dumpling filling to compliment the soup. So glad you enjoyed the soup. Cheers, Chad

How do I make sure that the stock does not come out "greasy" and clearer?

Hi Diana - I might suggest adding less oil when cooking down the shiitakes as that is the only oil added in the recipe; that should help. I hope this helps... All the best, Chef Kirk

Hi Chad, oh, shitake dumplings. Using some, drying some. Broth work and savor.