Udon noodle soup

Udon noodle soup

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(5 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

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

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Method

  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.

Recipe from Good Food magazine, March 2014

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Comments

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Frantic Flapjack's picture
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This recipe was very quick and simple to make and tasted healthy. I couldn't get teriyaki sauce so ended up using hoisin sauce. Not interesting enough to try a second attempt.

suzymhall's picture
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Simple but tastes very good. Very healthy too. We added prawns for a bit of protein but shredded chicken would work as well.

lorens_pin's picture

First time cooking Udon noodles, this recipe was a lovely variation.

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