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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. Per serving: 272 calories, 5 g fat, 0 mg cholesterol, 48 g carbs, 832 mg sodium, 11 g protein, 2 g fiber

  • servings: 4
Photography: Richard Gerhard Jung

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, February 2003

Reviews (3)

  • 24 Jul, 2012

    This was very good and easy to make. I added more liquid (6 cups of water plus some stock concentrate instead of the 2 cups of stock) and added some diced firm tofu with the water. I also added 1 Tbsp of vinegar instead of 1 tsp and 2 Tbsp of soy sauce instead of 2 tsp. I'll definitely make it again.

  • 11 Jan, 2009

    This soup is one of my favorite. Everyone at home loves it!

  • 23 Jul, 2008

    Boyfriend didn't really like it. He only ate 8/10ths of this meal.