• To make the broth, preheat a large pot on medium high heat and add oil, onions and garlic.
  • Toss in fresh shiitakes and rehydrated dried shiitakes, reserving soaking liquid.
  • Cook, stirring occasionally until they begin to brown.
  • Add in ginger and ½ jalapeño and continue to cook, stirring occasionally, until caramelization forms on the bottom of the pan.
  • Meanwhile, in another pan, add enough hot water to cover udon and simmer for about 2 minutes until they begin break apart.
  • Add 2 quarts water to the pot of mushrooms and bring to a boil. Boil for 15 minutes and add reserved soaking liquid to pot.
  • Remove pot from heat and strain, reserving mushroom broth and some shiitakes for garnish.
  • Slice burgers into planks and return to freezer for 10 minutes to firm up. (This will make them easier to handle while frying.)
  • When pot of mushrooms is simmering, add in mirin and tamari, then remove from heat.
  • In a medium heavy-bottomed pot, add 3 inches vegetable oil and heat to 350-375°F.
  • In a medium bowl add flour, cornstarch, salt, and sesame seeds and whisk to combine.
  • Whisk in soda water until the mixture reaches a pancake batter consistency.
  • Test oil with one cabbage leaf dipped in batter and fried for about 30 seconds. Fried batter should be light golden brown and crispy.
  • Coat chilled salmon planks with batter. Fry no more than 3-4 pieces at a time so as not to cool down oil. Place finished fried pieces on a paper towel-lined plate.
  • Repeat process with remaining asparagus and cabbage.
  • To plate, add noodles to a bowl and top with broth, tempura salmon and vegetables.
  • Garnish with green onion and jalapeño.
Salmon Tempura Udon Noodle Bowls
  • Preparation20 minutes
  • Cook Time 40 minutes
  • Serves 2

INgredients

  • 1 package Good Catch® Plant-Based Salmon Burgers, thawed about 15 minutes
  • 2 cakes packaged udon noodles (fresh or frozen)

For the shiitake broth:

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 bulb garlic, peeled, cloves left whole
  • 12 fresh shiitake mushrooms, stems removed
  • 12 dried shiitake mushrooms, soaked in water
  • 1 thumb-sized chunk of ginger, sliced
  • 1 jalapeño, halved
  • 2 quarts water
  • 1 ¼ cups mirin
  • 1 cup tamari

For the tempura:

  • 1 ¼ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon fine sea salt
  • 1 tablespoon sesame seeds
  • 10 oz soda water, chilled
  • 6 stalks asparagus, ends trimmed
  • 8 small leaves napa cabbage, cut in half lengthwise
  • Thinly sliced green onion, for garnish

Instructions

  • To make the broth, preheat a large pot on medium high heat and add oil, onions and garlic.
  • Toss in fresh shiitakes and rehydrated dried shiitakes, reserving soaking liquid.
  • Cook, stirring occasionally until they begin to brown.
  • Add in ginger and ½ jalapeño and continue to cook, stirring occasionally, until caramelization forms on the bottom of the pan.
  • Meanwhile, in another pan, add enough hot water to cover udon and simmer for about 2 minutes until they begin break apart.
  • Add 2 quarts water to the pot of mushrooms and bring to a boil. Boil for 15 minutes and add reserved soaking liquid to pot.
  • Remove pot from heat and strain, reserving mushroom broth and some shiitakes for garnish.
  • Slice burgers into planks and return to freezer for 10 minutes to firm up. (This will make them easier to handle while frying.)
  • When pot of mushrooms is simmering, add in mirin and tamari, then remove from heat.
  • In a medium heavy-bottomed pot, add 3 inches vegetable oil and heat to 350-375°F.
  • In a medium bowl add flour, cornstarch, salt, and sesame seeds and whisk to combine.
  • Whisk in soda water until the mixture reaches a pancake batter consistency.
  • Test oil with one cabbage leaf dipped in batter and fried for about 30 seconds. Fried batter should be light golden brown and crispy.
  • Coat chilled salmon planks with batter. Fry no more than 3-4 pieces at a time so as not to cool down oil. Place finished fried pieces on a paper towel-lined plate.
  • Repeat process with remaining asparagus and cabbage.
  • To plate, add noodles to a bowl and top with broth, tempura salmon and vegetables.
  • Garnish with green onion and jalapeño.