Vegetarian Udon

1. Gather all the ingredients.

To Make Vegan Dashi Broth

1. In a medium pot or bowl, add 2½ cups water, 1 piece kombu, and 2 pieces dried shiitake mushrooms. Steep for at least 30 minutes or overnight.

To Make the Crispy Seasoned Eggplant

1. Trim off the ends of 1 Japanese or Chinese eggplant and cut into roughly 2-inch wedges with the skin-on. The skin will hold the shape together. Without the skin, the flesh will become too soft.
2. As soon as you cut the eggplant, soak them in water to remove astringency. Set aside for 10–15 minutes and dry them with a paper towel.
3. Sprinkle 1 Tbsp potato starch or cornstarch and coat the eggplant nicely.
4. Heat the oil in a large frying pan over medium-high heat (or medium heat on a professional stove). Start frying the eggplant. Do not touch too often. Only flip them when the bottom sides are nicely brown. If they stick to the pan, be patient and wait till the eggplant slice release itself from the bottom when they form a nice crust (but be sure that pan is greased).
5. If you feel that 3 Tbsp oil is not enough, then add more. Make sure to adjust the heat so it doesn’t take a long time to brown the eggplant. You don’t want overcooked and mushy eggplant.
6. When the eggplant is golden brown, reduce the heat to medium and season the eggplant with 1 Tbsp mirin and 1 Tbsp soy sauce.
7. The potato starch (or cornstarch) will thicken the sauce quickly, so flip around to coat the eggplant with the sauce. Then transfer to a plate.

To Prepare the Other Toppings

1. Cut the 3 oz deep-fried firm tofu cutlet (atsuage) into thin slices.
2. Cut 2 Shanghai bok choy in half lengthwise.

To Make the Sweet and Savory Minced Mushrooms

1. Remove the stems of 2 shiitake mushrooms and slice the caps thinly.
2. Then mince the slices.
3. Squeeze the liquid out from the dried shiitake mushrooms (keep that liquid for the soup broth) and remove the stems.
4. Cut the mushroom caps into thin slices and then mince them.
5. Cut the dried shiitake mushrooms into the same size as fresh shiitake mushrooms.
6. In a small saucepan, add both mushrooms, ½ Tbsp sugar, and 1 Tbsp soy sauce.
7. Add 2 Tbsp water and bring it to a simmer. Continue adding water so the bottom of the pot has some liquid.
8. Simmer until the shiitake mushrooms are tender and absorb the flavors.

To Make the Udon Soup Broth

1. Transfer the kombu and shiitake dashi broth (including the hydrated kombu) to the saucepan and bring it to a simmer.
2. Right before boiling, remove the kombu. With a fine-mesh simmer, skim off the foam and scum floating on the surface of the broth.
3. Add 1 Tbsp mirin, 1 tsp sugar, and 1 Tbsp soy sauce.
4. Add ¼ tsp Diamond Crystal kosher salt and the fried tofu. Taste the soup and adjust the seasonings if needed. Turn off the heat and cover (so it won’t evaporate).

To Blanch the Bok Choy, Cook the Noodles, and Assemble

1. In a large pot of boiling water, blanch the bok choy just until it turns bright green and tender, about 2 to 2½ minutes, and transfer to a plate. I undercook slightly and so the remaining heat will continue to cook a bit more. For this recipe, I didn‘t “blanch and shock“ for retaining the vegetable color and crunch as I usually do since I wanted to keep the bok choy warm.
2. Cook or reheat 12 oz udon noodles according to the package instructions.
3. Drain the udon noodles well and serve them in individual bowls. Divide and serve the fried firm tofu and soup broth.
4. Top the noodles with blanched bok choy, minced mushrooms, and fried eggplant. Serve immediately with shichimi togarashi (Japanese seven spice) on the side for a spicy kick.