Udon Know Me

SERVES
4
PREP TIME
~Hour
COOK TIME
20 minutes

OZO™ Plant-Based Ginger Scallion Meatballs floating in a savory mushroom miso broth with chewy udon noodles, shitake mushrooms, black garlic infused oil, and crisp bean sprouts. Garnished with a spicy togarashi furikake seasoning.

Ingredients

OZO Plant-Based Ginger Scallion Meatballs (Recipe Below), Fully Cooked 12 Each
Mushroom Miso Broth (Recipe Below), Hot 6 Cups
Udon Noodles, Cooked Al Dente 6 Cups
Black Garlic Oil (Recipe Below) 3 Tablespoons
Bean Sprouts, Fresh 1 Cup
Green Onions, Sliced Thinly ¼ Cup
Japanese Chili Togarashi Seasoning 2 Tablespoons
Japanese Nori Komi Furikake Seasoning 2 teaspoons
Plant-based Ground

Directions

Step 1
Build each udon bowl in the following order:
1. 1 ½ Cups Cooked Udon Noodles
2. 1 ½ Cups Hot Mushroom Miso Broth
3. 3 Each Baked Ginger Scallion Meatballs
4. ¼ Cup Fresh Bean Sprouts
5. 2 teaspoons Black Garlic Oil
6. 1 Tablespoon Sliced Green Onion
7. 1 ½ teaspoons Togarashi Seasoning
8. ½ teaspoon Furikake Seasoning
Step 2
Serve immediately while hot.

Note

Black garlic oil can be substituted with a store bought garlic infused oil.

Ingredients

Soy Sauce 3 Tablespoons
Rice Vinegar 1 teaspoon
Sesame Oil 1 Tablespoon
Ginger, Fresh, Finely Minced 3 Tablespoons
Green Onions, Finely Minced 3 Tablespoons
Garlic, Fresh, Finely Minced 3 Tablespoons
White Pepper, Ground ¼ teaspoon
Japanese Chili Togarashi Seasoning 1 teaspoon
OZO Plant-Based Ground 2 ¼ Cups

Directions

Step 1
Preheat oven to 425°F.
Step 2
In a mixing bowl, combine all ingredients together with a stand mixer or hand mixer for 2-3 minutes until seasoning and sauces are completely incorporated into ground.
Step 3
Using a 1.5-ounce portion scoop, scoop meatball mix into balls and place 1 inch apart on a parchment-lined baking sheet.
Step 4
Bake meatballs for 15-20 minutes, until internal temperature of meatballs is 165°F.
Step 5
Serve meatballs hot.

Note

Uncooked meatball mix can be made ahead of time, formed into balls, and held chilled for up to 3 days (or frozen for up to 1 month).

Ingredients

Oyster Mushrooms, Fresh 2 Cups
Baby Portobello Mushrooms 3 Cups
Canola Oil 2 Tablespoons
Salt, Kosher ¾ teaspoon
Shitake Mushrooms, Dried Sliced 1 Cup
Ginger, Fresh, Peeled, Sliced Thinly into Sheets ¼ Cup
Water 7 Cups
Kombu Seaweed, Small Sheets 2 Each
White Miso Paste ½ Cup
Soy Sauce ¼ Cup

Directions

Step 1
Preheat oven to 450°F.
Step 2
In a mixing bowl, toss sliced oyster mushrooms and baby portobello mushrooms with canola oil and kosher salt. Even spread sliced mushrooms on a parchment-lined baking sheet and bake for 15-20 minutes, until mushroom slices are golden brown.
Step 3
While mushrooms are roasting in the oven, add sliced ginger and water into a large pot. On high heat, bring pot to a boil. Lower heat to low, add kombu sheets, and simmer for 10 minutes.
Step 4
After simmering for 10 minutes, remove ginger and kombu from pot and discard. Add dried sliced shitake mushrooms and roasted sliced mushrooms to the pot and continue to simmer broth for an additional 10 minutes.
Step 5
Remove broth from heat and whisk in soy sauce and white miso paste until miso paste is fully dissolved and incorporated into broth.
Step 6
Serve mushroom miso broth hot.

Note

Broth can be made and stored chilled for 3 days or stored frozen for up to 1 month.

Ingredients

Canola Oil ¾ Cup
Garlic, Fresh, Peeled Cloves 1/3 Cup
Black Garlic, Peeled Cloves ¼ Cup

Directions

Step 1
1. On medium-low heat in a small pot, add canola oil and garlic cloves.
Step 2
2. Cook garlic cloves until cloves are a very dark brown. Remove pot from heat and let cool completely.
Step 3
3. Pour cooled garlic oil and black garlic cloves into a blender, and blend until smooth.
Step 4
4. Transfer blended black garlic oil to an air-tight container and keep chilled until ready to use.

Note

Black garlic can be substituted by adding more fresh garlic into oil for cooking. Scaling down this recipe is not recommended. Blending will be difficult at a lower quantity.

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