8 cups water
3 scallions, sliced
1 piece large piece dried kombu
1 cup bonito flakes
1 piece (1-inch) chunk of ginger, chopped and unpeeled
2 whole, unpeeled garlic cloves
Mushroom trimmings (see below)
4 cups udon noodles
4 Tbsp unsalted butter
1 cup white onion, thinly sliced
8 oz fresh shiitake mushrooms, stems removed, caps sliced in 1/4-inch strips (save trimmings for broth)
1 tsp minced ginger
2 cloves garlic, minced
2 Tbsp mirin
¼ cup soy sauce
¼ cup light miso
1 cup kale, chopped with stems removed
1 cup cooked Dungeness crab meat
1 bunch scallions, finely chopped, for garnish
Shichimi togarashi, for garnish
1. In a large pot, bring 8 cups of water to a boil over high heat. Add scallions, kombu, bonito flakes, ginger, garlic, and mushroom trimmings and stir. Reduce heat to medium-low. Gently simmer broth for 20 minutes. Strain and reserve for later use.
2. While the broth is simmering; cook udon noodles in a separate pot as per package directions. Rinse well with cold water, and keep at room temperature.
1. Heat a medium size pot on medium-high heat. Add the butter and swirl pot around to evenly coat the bottom as it melts. Once hot, add the onions, and shiitake mushrooms. Stirring occasionally, cook until softened; about 2 to 3 minutes.
2. Then add ginger, garlic, mirin, soy sauce, miso and cook for another minute. Increase the heat to high, and add reserved broth. Bring to a simmer. Then add the kale and reserved noodles.
3. Continue to cook for another 1 to 2 minutes; until the greens are cooked and noodles are heated through. Lastly, stir in the dungeness crab meat.
4. Once heated through, turn off the heat. Taste and adjust seasoning as desired. Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles, followed by a garnish of scallions and togarashi.