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Cooking with Cannabis: Wild Nettle + Shiitake Mushroom Udon Bowl

Jul 6, 2022 | Maximum Yield, Media Partners

This post is presented by our media partner Maximum Yield

View the original article here.

Traditionally from the island of Japan, udon is often served hot as a noodle soup in the winter and chilled in the summer, always in its most simplistic of form. It dates back to the mid-13th century when flour milling technology was introduced to the island.


Combining the soothing long-simmered beef bone broth with plump voluptuous noodles, healing garlic, wilted wild nettles, fresh cannabis or hemp leaves, marinated shiitake mushrooms, and terpene-fortified chile paste, fresh vibrant young cilantro, and spring onions, this dish immediately gives off that simple home-cooked comfort food feeling.

Speaking of simple, the noodles are made of only three ingredients: wheat flour, salt, and water. This trio of ingredients is then vigorously kneaded together to ensure the texture of the noodles will be plump and chewy while they are simmered in hot broth with the various toppings of your choice.


Most often served alongside udon are varying kinds of crispy tempura and several small accompanying dishes of pickled and fermented vegetables. But nowadays it’s common practice to build your healthy udon bowl with as many healing accompaniments that you can fit around the rim. These plump steaming udon noodles can stand up to almost any flavor combination you expose them to and are also served flash fried.

The immunity boosting grass-fed beef bone broth promotes gut and digestive health, the wild stinging nettles have been utilized in herbal medicine since ancient times and offers many vitamins, minerals, and amino acids. The shiitakes help support a healthy heart, boost immunity, and promote bone health. Couple all these benefits with the many benefits of eating cannabis and hemp as part of your daily diet and you’re sure to have a nutritiously full bowl.

For me, as long as the noodles are soft ’n plump, the broth rich ’n complex and full of nourishment, and the company, conversation, and cannabis is quality, I am a satisfied eater, usually slurping up every last drop to show my appreciation. Get your bowl full.


Recipe: Wild Nettle + Shiitake Mushroom + Beef Bone Broth Udon Bowl

PREP TIME: 20 minutes
WAIT TIME: 10 minutes/ broth 2 hours
YIELD: 4 dank udon bowls
TOTAL THC/CBD: Depends on the potency of the products used

nettle leavesEQUIPMENT

  • Chef’s knife
  • Cutting board
  • Medium saucepan x 2
  • Fine mesh strainer
  • Ladle
  • Tongs
  • Medium sauté pans x 2
  • Measuring cups + spoons
  • Several containers
  • 4 big udon serving bowls
  • 4 sets chopsticks



  • 3 qts. organic beef broth
  • 1 lb. grass fed beef bones (roasted in a 400°F oven for 45 minutes)
  • ¼ cup dry wild mushroom mix
  • 1 large organic carrot (peeled, medium diced)
  • 1 rib of celery with leaves (medium diced)
  • 1 medium sweet onion (peeled, medium diced)
  • 2 Tbsp. vegetable oil
  • 1 cup fresh cannabis fan leaves
  • ¼ cup fresh ginger coins
  • 5 cloves of fresh garlic (crushed)
  • 1 whole star anise
  • ½ tsp. cracked pepper
  • ¼ cup cannabis soy sauce (made in the MB2e machine by MagicalButter)
  • 3 Tbsp. mirin
  • 1-2 Tbsp. double dark sweet soy sauce
  • 8 oz. fresh wild stinging nettles
  • 2 Tbsp. vegetable oil
  • 3 cloves fresh garlic (crushed, rough chopped)
  • Pinch of red pepper flakes
  • 2 Tbsp. water
  • 8 oz. fresh small shiitake mushrooms
  • ¼ cup cannabis soy sauce
  • 1 tsp. sesame seed oil
  • 2 Tbsp. vegetable oil
  • 1 tsp. grated fresh ginger
  • Pinch of red pepper flakes
  • ¼ cup chili paste
  • 1 drop True Terpenes myrcene
  • 4 pkgs. udon noodles
  • 1/2 bunch fresh cilantro
  • 4 large soft boiled 6-minute farm eggs (peeled, cut in half)
  • 1 cup green onions (chopped into fine rings)
  • 1 cup fresh young cannabis or hemp leaves
  • 1 tsp. toasted sesame seeds (optional)


  1. For the broth, add the oil to a saucepan, over medium high heat char the carrots, celery, and onions. Add the remaining ingredients and simmer on low for several hours. Strain and adjust the seasonings to your liking. Keep warm, heat to serve.
  2. For the nettles, in a hot sauté pan over high heat add the oil to the pan then the crushed garlic cloves, waiting a minute before adding the washed wild nettles. Stir around to wilt for a minute then add the water, turn to wilt evenly and sprinkle with the red pepper flakes. Set aside.
  3. For the shiitake mushrooms, heat the veg oil in a sauté pan over medium heat and add the garlic and sauté the mushrooms until just barley done. Transfer them to a container and add the soy, sesame oil, ginger, and red pepper flakes. Set aside and let marinade, turning occasionally.
  4. For the terpene fortified chili paste, mix the chili paste and terpenes in a small bowl. Set aside.
  5. To assemble the bowl, cook the udon noodles according to the directions. Then divide the cooked noodles among the 4 bowls, add broth to just barely cover the noodles. In little mounds around the rim of each of the bowls add some of the wilted nettles, marinated shiitakes (you can cut the larger ones in half), chopped green onions, fresh cannabis or hemp leaves, cilantro, chili paste, sesame seeds, and a soft set egg cut in half.
  6. Serve immediately.



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