Udon Noodles with Shiitake Mushrooms in Ginger Brot

Name: Udon Noodles with Shiitake Mushrooms in Ginger Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 store-bought 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

Servings: persons

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 store-bought 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

1
Bring a large pot of water to a boil.
2
Add the noodles, and cook until al dente, according to package instructions, about 8 minutes.
3
Drain in a colander, toss with the sesame oil, and return to the pot.
4
Keep warm.
5
Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat.
6
Add the ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.
7
Stir the chicken stock, vinegar, and soy sauce into the pan, and bring to a simmer.
8
Cook until the mushrooms are very tender, about 5 minutes.
9
Add the spinach and scallions, and stir to combine.
10
To serve, divide the noodles among 4 shallow bowls; ladle the soup over the noodles.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Udon Noodles with Shiitake Mushrooms in Ginger Broth falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Udon Noodles with Shiitake Mushrooms in Ginger Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions