Japanese Noddle Soup
This delicious teriyaki udon broth with chestnut mushrooms and spinach is a simple way of eating healthy.
Ingredients (serves 4):
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
- 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 minutes, 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 minutes.
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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