Ingredients for Udon Noodle Soup With Spring Greens Spring Onions And Wild Mus
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- Red Onion
- Spring Onion
- Fresh Ginger
- Garlic Clove
- Wild Mushrooms
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- Spring Greens
- 2 cups vegetable broth
- 1 cup chicken broth
- Salt & Pepper
- Fresh Cilantro
- Udon Noodles
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How to Make Udon Noodle Soup With Spring Greens Spring Onions And Wild Mus
- Heat 1 tablespoon vegetable oil in a wok or large pot over medium heat.
- Add 1/2 cup chopped spring onions, 1 tablespoon grated ginger, and 2 cloves minced garlic. Cook until onions are softened, about 3-5 minutes.
- Add 8 ounces sliced wild mushrooms (cremini, shiitake, or a mix), 2 tablespoons mirin, and 1 tablespoon soy sauce.
- Cook until mushrooms are softened and have released their liquid, about 5-7 minutes.
- Add 5 ounces fresh spinach, 1 teaspoon sesame oil, 2 cups vegetable broth, and 1 cup chicken broth.
- Bring to a simmer and cook until spinach wilts, about 2-3 minutes.
- Add 8 ounces dried udon noodles and cook according to package directions, usually about 8-10 minutes, or until noodles are tender but not mushy.
- Taste and adjust seasoning with more soy sauce or mirin if needed.
- Serve immediately, garnished with extra spring onions if desired.
Nutrition Information (Approximate per serving)
Sodium
115 g
Sugar
7g
Fat
8g
Carbs
26g
