This quick and easy udon noodle soup is ready in just 30 minutes and can be easily customized to a variety of ingredients to suit wha tyou have on hand.
8ozcremini or white mushrooms, sliced or *see Note 1 for alternatives
salt and pepper
1clovegarlic, thinly sliced
1/2teaspoonginger paste, or 1/4 tsp freshly grated ginger
Pinchred pepper flakes, optional
4cupschicken or other broth, *see Note 2 for alternatives
2Tablespoonsoy sauce, can add more, to taste
2teaspoonfish sauce, or mirin
2teaspoonsesame oil
14ozfrozen or shelf-stable udon noodles, 2 blocks frozen or 2 individual packages of shelf stable 400-500g total
2cupsbaby spinach, and/or other greens *see Note 3 for other options
1green onion, thinly sliced, plus more for garnish
1/4cupcilantro, leaves and tender stems, coarsely chopped
1-2teaspoonAsian chili garlic sauce, plus more, to taste (optional) *see Note 4 for alternatives
Juice of 1/2 lime + lime wedges to serve
Additional salt, as needed
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Instructions
Add cooking oil to a large soup pot and heat over medium-high heat on the stove top. Add the mushrooms and season with a bit of salt and pepper. Cook, stirring, until golden. Remove to a bowl and set aside.
In the same pot, add a touch more oil, if it is dry, then add the garlic, red pepper flakes and ginger (or ginger paste) and cook, stirring, about 30 seconds. Add the broth, soy sauce, fish sauce and sesame oil. Bring the broth to a simmer. Add udon noodles and cook until tender (frozen udon will take longer than shelf-stable).
Add spinach (or other greens) to the pot, together with the reserved browned mushrooms, green onion and cilantro. Stir in Asian chili garlic sauce, if using, to taste. Cook soup a bit longer to allow the flavours to blend. *If soup becomes too thick, add a bit more broth or water, as needed.
To finish, add juice of 1/2 lime to the soup. Stir in. Taste soup and salt well, as needed (and/or alternately, add a bit more soy sauce, which will add some saltines to the soup, as well).
To serve, ladle soup into bowls and serve with additional green onion, cilantro, sesame seeds and additional Asian chili garlic sauce.
Notes
1. Instead of mushrooms - brown some ground pork, ground turkey or ground chicken, tofu or tempeh2. Instead of chicken broth - use vegetable broth, beef broth, mushroom broth, pho broth or Dashi3. Instead of spinach - use kale, bok choy or other leafy greens and/or pea shoots -4. Instead of Asian chili garlic sauce - use Sambal oelek, Sriracha, Chili oil, additional red pepper flakesBe sure to read the information above this Recipe Card for more tips on making this recipe.