A Japanese-inspired teriyaki udon broth with chestnut mushrooms and spinach. A nourishing and light dinner or entree.
1 vegetable stock cube
50 ml teriyaki sauce
1 tbsp vegetable oil
140 g chestnut mushrooms, sliced
½ bunch shallots, thinly sliced
140 g udon noodles
200 g 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 mins, 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 mins. Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.