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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?
  • 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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