Nourish: Udon with Mussels and Asparagus
May 16, 2024
As the sun extends its warm rays over the dawn of a new season, our tables too yearn for flavors that echo the season's vibrancy. Enter the Dashi Udon with Mussels and Asparagus, a dish that not only sings with the freshness of the ocean but is a warm medley with the crisp, green notes of spring.
This dish weaves together the delicate umami of dashi broth with the tender, briny sweetness of mussels, complemented by the earthy snap of fresh asparagus. It’s a culinary embrace that promises to transport you straight to the serene coastlines of Japan, with each slurp and bite. A celebration of the transitional beauty of spring, perfect for those crisp evenings when the air is filled with a new warmth, and the palate seeks something nourishing yet light. It's all about simplicity in preparation but richness in flavor—a testament to the power of well-chosen, seasonal ingredients to transform a meal into a memorable moment. We hope you like this one as much as we do!
Ingredients
- Fresh mussels, cleaned and debearded
- Asparagus spears, trimmed and cut into bite-sized pieces
- Udon noodles
- Light dashi stock (made from kombu or a simple instant dashi packet)
- Soy sauce, for seasoning
- Mirin, for a touch of sweetness
- Sake
- Optional garnishes: sliced green onions, sesame seeds, or a dash of chili flakes
Steps
- First, we will prepare the broth. In a large pot, bring your dashi stock to a gentle simmer.
- Season with soy sauce and mirin to taste.
- Keep it warm as you prepare the other components.
- In a separate pot, boil the udon noodles according to package instructions until they are just tender.
- Drain and rinse under cold water to stop the cooking process. Set aside.
- In a skillet, heat a drizzle of oil over medium heat and sauté the asparagus pieces until they’re vibrant green and tender-crisp, about 3-4 minutes.
- Remove them from the pan and set aside.
- In the same skillet, add the mussels and a splash of sake. Cover and cook over medium-high heat until the mussels open up, about 5-6 minutes. Discard any that do not open.
- Pour over the dashi broth so the flavours of the dashi meld together with the mussels and its juice.
- Divide the cooked udon noodles into bowls. Ladle the hot dashi-mussel broth over the noodles, then top with asparagus. Garnish the dish and its ready to be enjoyed.
