Udon noodle soup with shiitake mushrooms & spinach
I love an Asian-Inspired noodle soup situation. This one is SO EASY and it comes together quickly with very few ingredients.
You can cook the mushrooms right in the soup. I do them separately in a skillet with a touch of oil because I like to get a little caramelization on my shrooms. I’m high-maintenance like that.
I found these Thai wheat noodles @TraderJoes and have been dying to use them. They are really good! You can use any udon noodle (discard that gnarly flavor packet) or bucatini.
XO, km
THE DISH:
Udon noodle soup with shiitake mushrooms & spinach | serves 4
THE STUFF:
2 tablespoons butter
1 1/2 tablespoons sesame oil
2-inch piece fresh ginger, peeled and grated
3 cloves garlic, minced
1 small jalapeño, seeded and cored and minced (less if you prefer)
8 cups low-sodium chicken broth
5 tablespoons low-sodium soy sauce
3 packages udon noodles (7 ounces each)
2 big handfuls of fresh baby spinach
2 tablespoons EVOO
3 ounces shiitake mushrooms, thinly sliced
4 eggs
THE HOW-TO:
In a large, heavy-bottomed pan over medium-high heat, melt the butter with the sesame oil. Add the ginger, garlic and jalapeño and saute for 2 minutes until soft. Add the broth and the soy sauce and bring to a low boil. Reduce heat to low and simmer for 15 minutes to allow flavors to develop.
Add the noodles and warm through, about 4 minutes. Add the spinach and keep warm over low heat.
Warm the EVOO in a skillet over medium-high heat. Add the mushrooms and cook until golden brown. I like to cook them in batches so that each shroom gets golden edges.
7 minute egg: fill pan with water and bring to a boil. Carefully lower eggs into water for exactly 7 minutes. Immediately transfer to an ice bath. For 2 minutes. Peel and cut in half.
To serve: use tongs to divide noodles among bowls. Ladle broth over the noodles, top with mushrooms and eggs. Serve with Sriracha if you like!