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

 

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 minutes, 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 minutes.
    Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.

 

 

For more great recipes visit Good Food Magazine

 

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