Udon noodle soup
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Udon noodle soup

By Katy Greenwood

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

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 124
  • 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 mushrooms, sliced
  • ½ bunch spring onions, thinly sliced
  • 140g udon noodles
  • 200g bag spinach

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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