Mozzarella Udon

Our continued work with dairy noodles led to the development of mozzarella udon.  Udon noodles are the thicker of the Japanese varieties of noodles.  They have a nice chew to them and allow for fun slurping when eating a bowl of noodles, usually in our case after to much sushi.  The wind has been howling around the The Guest House and a bowl of noodle soup seemed to be the appropriate means to take the chill out of our guests bones--and mine as well.  The broth base is an extrapolation from our Earl Grey tea bouillon, in this case with the addition of apple cider.  The shiitake mushrooms are poached in the broth in order to allow the flavors to mingle.  We then poach our mozzarella udon and combine the ingredients in the bowl.  A pinch of chives and a drizzle of Armando Manni's olive oil complete the dish