Udon noodle soup

Udon noodle soup

By Katy Greenwood
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(19 ratings)
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Prep: 5 mins Cook: 10 mins

Easy

Serves 4
A Japanese-inspired teriyaki udon broth with chestnut mushrooms and spinach. A nourishing and light supper

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal124
  • fat4g
  • saturates0g
  • carbs17g
  • sugars8g
  • fibre3g
  • protein5g
  • salt1.9g
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Ingredients

  • 1 vegetable stock cube
  • 50ml teriyaki sauce
  • 1 tbsp vegetable oil
  • 140g chestnut mushroom, sliced
  • ½ bunch spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 140g udon noodle
  • 200g bag spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

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.

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Comments, questions and tips

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Amanda Woolley's picture
Amanda Woolley
13th May, 2018
I accidently used sunflower oil and although it didnt impact the flavour too much i would use vegetable oil next time. I used green beans and hard boiled eggs as extra ingredients. Great recipe, simple to cook and easy to adapt. Also I used thick udon noodles and I will try thinner ones next time.
eviesb
27th Aug, 2017
3.8
Lovely and simple to make. Following other people's comments I added soy sauce and chinese cooking wine to the soup base to give it a little more flavour. I also added tofu and edamame beans for protein. A really healthy light dinner.
Gewelzz
15th Jan, 2017
5.05
although this is meant to be for a light supper for 4, if it is going to be the whole meal I suggest doubling the recipe as I found it was pretty small portions.
tichols's picture
tichols
10th Jan, 2017
Quick tasty and easy. The mushroom spring onion combo is a winner but it needs more life in the broth. More teriyaki or miso paste or maybe soy. I'll be giving them all a try.
Tessal
9th Feb, 2016
2.55
Quick recipe, we added unsalted peanuts and Indonesean-style fried unions when serving and changed the spinach for pak choi. Unfortunately we both had a lot of flatulence afterwards.
PurpleFrenchie
28th Jan, 2016
5.05
Quick and delicious! Might add some chicken next time to see how it tastes with protein.
ldupuy
27th Apr, 2015
5.05
Very nice & so quick! Next time, I'll probably try to add 1/2 tsp grated ginger to the broth, though, to give it some kick.
sara-rara
8th Apr, 2015
Easy to make but so bland! I added edamame beans and pak choi. It's really missing something but I couldn't put my finger on it.
stingray11
10th Mar, 2015
3.8
Perfect for a very quick, easy vegetarian mid-week meal. The combination of the broth and the teriyaki sauce make it very tasty.
Frantic Flapjack
1st Apr, 2014
2.55
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.

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Jamilarose
16th Nov, 2016
I added red chillies and it really gave it a nice kick. I felt though that it wasn't very filing so next time I cook I will add either more noodles or a beef meat substitute