Udon noodle soup
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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
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 124 |
| low in | fat | 4g |
| saturates | 0g | |
| carbs | 17g | |
| sugars | 8g | |
| fibre | 3g | |
| protein | 5g | |
| salt | 1.9g |
Ingredients
- 1 vegetable stock cube
- 50ml teriyaki sauce
- 1 tbsp vegetable oil
- 140g chestnut mushroom , sliced
- ½ bunch spring onions , thinly sliced
- 140g udon noodle
- 200g bag spinach
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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