Prep: 5 mins Cook: 10 mins
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
Ingredients
- 1 vegetable stock cube
- 50ml teriyaki sauce
- 1 tbsp vegetable oil
- 140g chestnut mushroom, sliced
- ½ bunch spring onions, thinly sliced
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 140g udon noodle
- 200g bag spinach
Spinach
spin-atchUsed in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Method
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.
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.
Comments, questions and tips
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