Porcini Pak Choi Udon (Vegan)

March 6, 2022

Dried Porcini
Sauteed Pak Choi
Boil Udon
Simmer Dried Porcini in Vegan Cooking Broth
Porcini Pak Choi Udon

Dried Porcini Mushrooms

Katja, my friend in the North Karelia district of Finland gifted me with a jar of foraged and home-dried porcini mushrooms (Boletus edulis) when I visited her in September.

These aromatic chips are delicious as they are. This day, I had a craving for a bowl of hot udon noddles topped with sauteed pak choi and vegan dashi simmered porchini.

Pak Choi

I buy almost all of my fresh Asian vegetables from Aseanic Trading in Kallio, Helsinki. I heat vegetable oil in a frying pan and sautee rinsed and chopped leafy greens until they are “bright” green.


This is simple. Just like cooking spaghetti, boil a potful of water and cook dried noodles according to a package direction. Do not over cook. Drain. Set aside

Vegetarian Cooking Broth

Soak dried Porcini in enough water to make broth and store in a fridge over night. Heat the broth and mushrooms in a sauce pan. Add spices and black peppers to taste.

Portion the cooked udon in a medium side bowl, top it with the pak choi and porcini and garnish with chopped scallions.


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