Root-Centric Noodle Bowl
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1869
- Total Fat
- 35
- Saturated Fat
- 8
- Carbohydrates
- 318
- Dietary Fiber
- 18
- Sugar
- 54
- Protein
- 68
- Cholesterol
- 472
- Sodium
- 7401
- Total: 1 hr 45 min (includes steeping time)
- Active: 55 min
Ingredients
Eggs:
4 purple carrots
1 cup rice vinegar
3 tablespoons sugar
1 tablespoon kosher salt
4 large eggs
Braised Burdock Root:
1/4 cup sesame oil
2 burdock roots, peeled and sliced into 2-inch-long matchsticks
1/2 cup soy sauce
1/4 cup mirin
2 tablespoons sugar
Broth:
Three 5-by-2-inch sheets kombu
5 dried shiitake mushrooms
Seasoning Agent (Beet-root Tare):
1 large beet, diced, greens reserved and wilted, if desired for garnish
1 1/2 cups soy sauce
1/2 cup maple syrup
2 tablespoons kosher salt
1 teaspoon MSG
Noodles:
4 packages konnyaku noodles (spaghetti thickness), such House Foods
Directions
Special equipment:
a high-speed blender- For the eggs: Add to a blender the carrots, vinegar, sugar, salt and 1 cup water and blend at high speed for 3 minutes. Strain the liquid and reserve.
- Bring a saucepot filled three-quarters of the way with water to a rapid boil. Lower the eggs in and cook for exactly 7 minutes, then shock in an ice bath until cool.
- Carefully peel the eggs and transfer to the reserved carrot liquid. Allow to steep, refrigerated, as long as you can, for up to a day.
- For the braised burdock root: Add the sesame oil to a medium saute pan over medium heat. Add the burdock root and saute until just starting to brown, 3 to 5 minutes. Add the soy sauce, mirin and sugar and bring to a boil. Reduce to a simmer and cook until tender, about 10 minutes. Drain and reserve for serving.
- For the broth: In a saucepot, combine the kombu, dried shiitake and 48 ounces water. Bring to a simmer over medium heat and simmer for 15 minutes. Strain and keep the broth warm until ready to serve.
- For the seasoning agent: In the pitcher of a high-speed blender, add the beet, soy sauce, maple syrup, salt and MSG. Blend at high speed until silky, about 3 minutes. Transfer to a container until ready to serve. Rinse the blender pitcher.
- For the noodles: Bring a large pot of water to a boil. Drain the water from the konnyaku packaging and add to a chinois or fine mesh strainer and put in the boiling water. Carefully toss the noodles around in the boiling water with tongs to heat through.
- Divide the noodles among four bowls. Add a 2- to 3-ounce ladle of the seasoning agent to each, then a 12-ounce ladle of hot kombu liquid. Garnish each with an egg, braised burdock and wilted beet greens, if desired.