By The Lake's Note:
This recipe originally appeared in TABLE Magazine’s Spring 2007 Issue.
My Private Note
Units: US | Metric
- 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)
- 1Heat 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).
- 2Add spinach, sesame oil, vegetable broth and chicken broth. Simmer and cook until spinach wilts (approximately 3-5 minutes).
- 3Add noodles and cook until noodles are heated and tender (do not overcook or they will become mushy).
- 4Serve immediately.
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Nutritional Facts for Udon Noodle Soup With Spring Greens, Spring Onions, and Wild Mus
Serving Size: 1 (303 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 490.2
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 1.7 g
- Cholesterol 0.0 mg
- Sodium 2768.3 mg
- Total Carbohydrate 78.6 g
- Dietary Fiber 5.0 g
- Sugars 1.9 g
- Protein 16.0 g
The following items or measurements are not included: