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

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

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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.