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

By The Lake's Note:

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

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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)

Directions:

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.

Reviews

[westtextazzy]

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.