Smoked Mackerel and Mustard Leaf Udon - An ode to Koya

Written By Delia Baker

Smoked mackerel and Mustard Leaf Udon

Takes 10-15 minutes - it is fresh, light and full of goodness.

At all times I have frozen chicken stock and ginger in the freezer & noodles in the cupboard - with this, a meal is always there to be had.

Both mackerel and chicken stock are incredible for boosting qi and supporting our digestive system, whilst maintaining a neutral thermal energy - meaning whether you’re excess in yin or yang, this meal works for you.

The zing of the mustard greens is perfect for supporting the movement of qi - particularly important during Spring.

Sesame seeds - a miniature miracle tonic for supporting gut and digestive health - especially when there is excess Heat causing dryness/constipation in the body.

COMBINE

  • a bunch of sliced spring onions and a good amount of diced ginger (i used from frozen)

  • chicken/fish/dashi stock

Bring to boil then simmer

  • add a spoon of japanese rice wine and a bulb of garlic sliced - 3 mins

  • add udon - check package for how long they take - if using soba udon, cook separately and add once cooked - 5-10mins depending on type

  • add a spoon of soy

Pour into bowl and top w/

  • toasted white and black sesame

  • smoked mackeral

  • mustard leaf

  • chilli oil if like

Enjoy mindfully, without distraction.

Delia Baker
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