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Udon Noodles with Shiitake Mushrooms in Ginger Broth

Recipe photo courtesy of Richard Gerhard Jung

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.

Source: Martha Stewart Living, February 2003



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How would you rate this recipe?
  • chrisgalla6794160
    19 JUN, 2018
    My 17 year old daughter made this for dinner tonight with me supervising only a little....she eats dishes like this a lot out and about so now that she's about to set off on her own in a few years it's important that she knows how easy it is to make!! As she's tasting it she's calling out More Ginger! More Soy Sauce! She is full but more importantly full of pride in what she can accomplish!
  • maxamaris
    1 JUL, 2016
    Delicious! I’m excited to make this again, and I’d recommend it to anybody. I substituted full-sodium beef stock and was probably a little too liberal with the soy sauce, which made the broth very salty – but that was fine because I also ended up with about half the broth I needed to make this a true soup. I added 2 cups extra water and had plentiful, delicious broth! You really should make the noodles first – this took about 15m to make, mostly because of the noodles! Great weeknight meal.
  • Gauss
    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.
  • kreamy
    11 JAN, 2009
    This soup is one of my favorite. Everyone at home loves it!
  • MlleGena
    23 JUL, 2008
    Boyfriend didn't really like it. He only ate 8/10ths of this meal.

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