Mushroom and tofu udon soup

	January can be a cold month: the damp cuts through you. Weather like this calls for something spicy and comforting. Noodle soup to the rescue! This simple, quick recipe uses only a handful of ingredients, but tastes nourishing and warming on a drizzly winter evening. I've adapted this recipe from Kitsune-udon, a recipe from Osaka in Southern Japan.

Recipe

1 cup dried mushrooms
2 tbsp dried seaweed
1 tsp oil
1 cup fresh mushrooms (white or brown)
1/2 cup deep fried tofu (cubes or sheets, whichever is easier to find)
3 tbsp mirin
1 tbsp soy sauce
1 tsp minced ginger
1 tsp sugar
1 cup beef stock or broth
1-2 servings udon noodles, cooked
1/2 cup prepared pork belly (optional), sliced into lardons
1 tsp shichimi (Japanese seven spice powder)*

Instructions
Prepare the broth by soaking the dried mushrooms and seaweed in 2 cups hot water for 15 minutes.

While that soaks, place a large pan over medium heat and add the oil. Saute the fresh mushrooms for a few minutes.

Meanwhile slice the fried tofu into 1/4 inch strips. Add to the mushrooms in the pan, then add the mirin, soy sauce, ginger and sugar. Stir well, until the tofu has absorbed the liquid.

Drain the dried mushrooms and seaweed, reserving the liquid (which we are using as a fishless alternative to dashi). Slice the dried mushrooms, discarding the woody stems, and slice the seaweed if desired. Add to the pan. Strain the soaking liquid and add as well, along with the beef stock. Bring to a simmer.

Add the udon noodles and the pork belly. Simmer one or two minutes.

Serve topped with a sprinkling of shichimi.

* Shichimi can be purchased ready-made in Asian groceries. To make your own, toast 2 tsp white sesame seeds, 1 tsp black sesame seeds, and 1 tsp poppyseeds. Grind together with 3 tsp szechuan pepper, 3 tsp chili powder, 1 tsp nori (dried seaweed), and 3 tsp dried tangerine peel (you can dry this by baking a strip of unwaxed tangerine peel in a warm oven until it starts to go crunchy).

Serves: 2
Preparation and cooking time: 15 minutes