Ingredients
1 large shallot, halved and very thinly sliced lengthwise
8 to 12 oz. maitake mushrooms, pulled into long pieces
Non-aerosol neutral-flavored cooking spray
Shichimi togarashi (Japanese spice blend) or salt and pepper
10 to 12 oz. dried udon noodles
3 tbsp. neutral-flavored oil
12 to 16 oz. shiitake or mixed mushrooms, stemmed and sliced
1 lb. rainbow or green Swiss chard, leaves sliced and stems chopped
1 large leek, white and pale-green parts only, halved lengthwise, then thinly sliced crosswise
4 cloves garlic, chopped or grated
1-inch knob of fresh ginger, peeled and grated or finely chopped
Finely ground white or black pepper
2 tbsp. mirin (rice wine)
2 tbsp. red miso paste
1 tbsp. tamari or soy sauce
1 quart vegetable stock
1 tbsp. toasted sesame oil
Sesame seeds or shichimi togarashi (Japanese spice blend), for serving
Preparation
Step 1
Bring a large pot of water to a boil for the udon.
Step 2
Arrange a rack in the upper third of the oven; preheat to 450°. Line a baking sheet with parchment paper. Arrange the shallot and maitakes in a single layer on the parchment. Spray with the cooking spray and season with the shichimi togarashi. Roast until the mushrooms are tender and crispy at the edges, 15 minutes.
Step 3
Add the udon to the boiling water; cook until al dente. Drain and rinse under cold water. Transfer to a bowl and drizzle with about 1 1/2 tsp. oil.
Step 4
In a large pot, heat the remaining oil, two and a half turns of the pan, over medium-high. Add the shiitakes and cook, stirring often, until browned in spots, about 5 minutes.
Step 5
Add the chard stems, leek, garlic, and ginger to the pot with the shiitakes; season with white pepper. Add the mirin, miso, and tamari, then add the stock. Bring to a simmer. Add the chard leaves and cook until wilted, 1 to 2 minutes. Stir in the sesame oil; season.
Step 6
Divide the udon among bowls. Ladle the broth and mushrooms on top. Garnish with the sesame seeds and roasted shallots and mushrooms.
