Udon Noodles with Shiitake Mushrooms in Ginger Broth
This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.
- Servings: 4
Photography: Richard Gerhard Jung
Source: Martha Stewart Living, February 2003
- 8 ounces Japanese udon or soba noodles
- 2 teaspoons sesame oil
- 2 teaspoons vegetable oil
- 1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece)
- 2 shallots, very thinly sliced
- 1/4 pound (about 12) shiitake mushrooms, stemmed, caps wiped clean and quartered
- 2 cups homemade or low-sodium canned chicken stock
- 1 teaspoon rice-wine vinegar
- 2 teaspoons low-sodium soy sauce
- 3 cups (about 3 ounces) spinach, tough stems discarded, rinsed well, drained, and cut into 2-inch-wide strips
- 4 scallions, thinly sliced diagonally into 2-inch pieces
Bring a large pot of water to a boil. Add noodles, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, toss with sesame oil, and return to pot. Keep warm.
Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Add ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.
Stir chicken stock, vinegar, and soy sauce into pan, and bring to a simmer. Cook until mushrooms are very tender, about 5 minutes. Add spinach and scallions, and stir to combine. To serve, divide noodles among four shallow bowls; ladle soup over noodles.