Mustard Greens and Udon Noodles With Shiitake-Ginger Sauce

• cups low sodium chicken broth↗1 1⁄2
• tablespoons rice vinegar↗2
• cup mirin↗1⁄4
• lb shiitake mushroom, stemmed and sliced thin↗1⁄2
• piece fresh ginger, peeled and cut into 1/4 inch coins (2-inch piece)↗1
• teaspoon Asian chili sauce↗1⁄2
• tablespoons soy sauce↗2
• teaspoon toasted sesame oil↗1
• salt↗
• ground black pepper↗
• lbs mustard greens, cleaned, leaves trimmed from stalks, stalks discarded, and leaves cut into 2-inch pieces↗1 1⁄2
• ounces fresh udon noodles↗14

Step-by-step instructions

1. 1

   Bring 5 quarts water to boil in a big pot.

2. 2

   Bring broth, vinegar, mirin, mushrooms, ginger, chili sauce, soy sauce, and sesame oil to a boil in a medium saucepan over high heat.

3. 3

   Simmer briskly until liquid thickens and reduces by half, 8-10 minutes.

4. 4

   Off heat, remove ginger using a slotted spoon.

5. 5

   Season broth with salt and pepper to taste and cover to keep warm.

6. 6

   Meanwhile, add 1 tablespoon salt and greens to boiling water; cook until greens are almost tender, 2-4 minutes.

7. 7

   Add in noodles, stir to separate, and cook until both greens and noodles are tender, about 2 minutes longer.

8. 8

   Reserving ¼ cup noodle cooking water, drain noodles and greens, and return to pot.

9. 9

   Add sauce and reserved cooking water to pot; cook over med-low heat, stirring to meld flavors, about 1 minute.

10. 10

    Adjust seasonings with salt and pepper; serve immediately.

11. 11

    **If you cannot find fresh udon noodles, then use dry; add them to the pot of boiling water in step 6 first; cook for about 3minutes, then add the greens and continue cooking until both the noodles and greens are tender, another 2-3 minutes.