Udon Noodle Soup With Spring Greens, Spring Onions, and Wild Mus

READY IN: 25mins
Recipe by By The Lake

This recipe originally appeared in TABLE Magazine’s Spring 2007 Issue.

Top Review by pamela t.

I used crimini and shitake mushrooms and loved this soup. I will make this many more times. Just love the udon and cilantro! I like to add a few squirts of fresh lemon at the table. Made for Spring PAC, 2010.

Ingredients Nutrition

  • 1 tablespoon vegetable oil
  • 2 tablespoons sesame oil
  • 1 small red onion, thinly sliced
  • 1 small bunch spring onion, sliced on diagonal into 3/4 inch pieces (scallions)
  • 1 inch piece fresh ginger, peeled & thinly sliced
  • 1 garlic clove, minced
  • 5 ounces wild mushrooms, sliced into 1/2 inch pieces (use a variety that is in season such as oyster, crimini, shitake, etc.)
  • 2 tablespoons mirin (sweet Asian cooking wine)
  • 2 tablespoons soy sauce
  • 1 bunch spring greens (8 -12 oz.) or 1 bunch Baby Spinach (8 -12 oz.)
  • 1 cup vegetable broth
  • 2 cups chicken broth
  • salt & pepper
  • fresh cilantro, chopped (optional)
  • 14 ounces japanese udon noodles (cooked and drained)


  1. Heat vegetable oil in wok. Add onion, ginger, and garlic, cooking until onion is soft. Add mushrooms, mirin, and soy sauce. Cook until mushrooms are softened (approximately 5 minutes).
  2. Add spinach, sesame oil, vegetable broth and chicken broth. Simmer and cook until spinach wilts (approximately 3-5 minutes).
  3. Add noodles and cook until noodles are heated and tender (do not overcook or they will become mushy).
  4. Serve immediately.

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