Pu-erh Mushroom Broth with Udon Noodles and Vegetables

Recipe courtesy Melanie Franks:


1500g water

5g Kombu

50g dried mushrooms, rehydrated in water overnight

30g ginger, charred

100g carrot, charred

100g cabbage, charred

4 cloves roasted garlic

50g Puerh tea

20g soy sauce

20g red wine vinegar

Salt to taste

1. Put water and kombu into a pot and bring the mixture up to 175˙F.

2. Remove kombu from the water.

3. Add charred vegetables, roasted garlic, and rehydrated mushrooms to water and simmer for 30 minutes and remove from heat.

4. While the broth is still hot add the Pu-erh tea and steep for 10 minutes.

5. Strain broth and add soy sauce, red wine vinegar, and salt.

6. Serve broth with noodle, sautéed mushrooms, poached egg, and seasonal vegetables.

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