Udon Noodle Soup With Spring Greens, Spring Onions, and Wild Mus |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe originally appeared in TABLE Magazine’s Spring 2007 Issue. 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.
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