Tanaka Traditional Noodles

This is the kind of noodle bowl that feels restorative from the very first bite.

Udon noodles get coated in toasted sesame oil, then joined by shiitake mushrooms simmered in their own soaking liquid, which transforms into a rich, umami-packed broth that ties the whole dish together.

Bok choy and carrots add colour and crunch, while a generous amount of freshly grated ginger brings warmth and brightness.

Simple, nourishing, and ready in about 40 minutes.

Kitchen Tips

• Save every drop of the shiitake soaking liquid. It’s liquid gold for this dish. That dark, intensely savoury water is what gives the noodles their depth without needing any meat stock.
• Toss the cooked noodles in sesame oil immediately after draining. This keeps them from clumping into a sticky mass while you prepare the vegetables.
• Add the greens last. Bok choy only needs a minute or two to wilt. Cooking it longer turns it mushy and dull.
• Grate the ginger fresh right before adding it. Pre-grated ginger from a jar has a flat, almost metallic taste compared to the real thing.