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Udon noodle soup

Udon noodle soup

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Rating: 4 out of 5.30 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal124
low infat4g
saturates0g
carbs17g
sugars8g
fibre3g
protein5g
salt1.9g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2014

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Overall rating

Rating: 4 out of 5.30 ratings
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