UDON WITH SHIITAKES AND KALE IN MISO BROTH

6servings INGREDIENTS

• 8ounces dried udon noodles (it’s okay to use one entire 8.8-ounce package)

• 2tablespoons vegetable oil

• 1medium red onion, halved and then thinly sliced into half moons

• 6ounces shiitake mushrooms, stemmed and sliced

• 3cloves garlic, finely chopped

• 2tablespoons finely chopped, peeled fresh ginger root

• 3cupswater

• 2tablespoons mirin

• 3tablespoons red miso (see headnote)

• 1tablespoon low-sodium soy sauce, or more as needed

• 4cups lightly packed chopped kale (from one 8-ounce bunch, stemmed)

• One 15-ounce can no-salt-added chickpeas, drained and rinsed

STEPS

Bring a pot ofwater to boil over medium-high heat. Add the udon noodles and cook according to the package directions, 8to 10minutes, until tender. Drain and rinse under cool water.

Meanwhile, heat a large, deep sauté pan over medium heat. Add the oil, and once it shimmers add the onion and mushrooms; cook, stirring frequently, until the mushrooms are tender and the onion has softened yet still has a little crunch, 5to 7minutes. Stir in the garlic and ginger and cook, stirring, for another minute, until they are tender.

Add the water, mirin, miso and soy sauce, and bring to a gentle boil, then reduce the heat so the liquid is barely bubbling. Stir in the kale and chickpeas. Use tongs to toss themixture until the kale has wilted and the chickpeas are warmed through, 2 minutes. Add the cooked udon, tossing and stirring the noodles in the broth for another minute or two. Taste, and add more soy sauce, as needed.

Serve it hot: Divide the udon and vegetables among serving bowls and spoon some broth over each serving.

Nutrition | Per serving: 310calories, 12g protein, 51g carbohydrates, 8g fat, 1g saturated fat, 0mg cholesterol, 880mg sodium, 9g dietary fiber, 8g sugar