Udon Noodle Soup

A Japanese-inspired teriyaki udon broth with chestnut mushrooms and spinach. A nourishing and light supper

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  124

• Protein

  5g

• Carbs

  17g

• Fat

  4g

• Saturates

  0g

• Fibre

  3g

• Sugar

  8g

• Salt

  1.9g

Ingredients

• 1 vegetable stock cube
• 50ml teriyaki sauce
• 1 tbsp vegetable oil
• 140g chestnut mushrooms, sliced
• ½ bunch spring onions, thinly sliced
• 140g udon noodles
• 200g bag spinach

Directions

1. In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce. While the soup base comes to the boil, heat the oil in a frying pan and cook the mushrooms over a high heat, for 2-3 mins, until they turn golden. Add the spring onions and cook for 1 min more, then set aside.
2. Once the soup base has come to the boil, add the noodles and cook for 4 mins. Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.

Categories: All Christmas, Dishes, Everyday