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4 c. warm water
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2 ounce dry porcini mushrooms, (3 c.)
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8 ounce uncooked udon noodles, (thick round fresh Japanese wheat noodles) or possibly spaghetti
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2 Tbsp. low-sodium soy sauce
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1/2 tsp black pepper
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1 1/2 Tbsp. dark sesame oil
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1 c. cubed extra-hard tofu, (about 4 ounces)
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1/4 c. minced peeled fresh lemon grass
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2 Tbsp. chopped peeled fresh ginger
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2 x garlic cloves, chopped
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2 c. julienne-cut zucchini, (1-inch)
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1 c. sliced button mushrooms
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1 c. sliced shiitake mushroom caps
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8 c. thinly sliced bok choy leaves
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1/4 c. chopped fresh cilantro
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