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

Recipe by By The Lake
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READY IN: 25mins
SERVES: 4
UNITS: US

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.)
  • salt & pepper
  • fresh cilantro, chopped (optional)
  • 14
    ounces japanese udon noodles (cooked and drained)
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DIRECTIONS

  • 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.
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