Prep 10 mins
Cook 15 mins
This recipe originally appeared in TABLE Magazine’s Spring 2007 Issue.
- 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)
- 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).
- Add spinach, sesame oil, vegetable broth and chicken broth. Simmer and cook until spinach wilts (approximately 3-5 minutes).
- Add noodles and cook until noodles are heated and tender (do not overcook or they will become mushy).
- Serve immediately.
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.