Udon Noodle Soup with Spring Greens Spring Onions and Wild Mus
Dive into a bowl of comforting, fragrant delight with this Udon Noodle Soup with Spring Greens, Spring Onions, and Wild Mushrooms. This recipe combines tender udon noodles with an umami-packed broth, enriched by the earthy flavors of wild mushrooms and the vibrant crispness of spring greens. A blend of soy sauce, mirin, garlic, and ginger gives the soup its rich, savory depth, while sesame oil adds a subtle nuttiness. Perfect for a weeknight dinner or a cozy lunch, this one-pot wonder is ready in just 30 minutes and easily customizable with tofu for extra protein. Finished with a garnish of fresh spring onions, seaweed, and sesame seeds, this nourishing noodle soup is not only visually stunning but also brimming with wholesome flavor. Whether you’re craving a light yet satisfying meal or looking to expand your repertoire of Asian-inspired dishes, this recipe is sure to become a household favorite!
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Ingredients
- 400 g udon noodles
- 6 cups vegetable broth
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 4 spring onions, sliced (green and white parts separated)
- 200 g wild mushrooms (shiitake, oyster, or mix), sliced
- 2 cups spring greens (kale, spinach, or chard), chopped
- 200 g tofu, cubed (optional)
- 1 sheet seaweed (nori or wakame), torn into pieces
- 2 tsp white sesame seeds (for garnish)
Directions
Step 1
Bring a large pot of water to a boil and cook the udon noodles according to package instructions. Drain, rinse under cold water, and set aside.
Step 2
In another large pot, heat the sesame oil over medium heat. Add the minced garlic, grated ginger, and the white parts of the spring onions. Sauté for 1-2 minutes until fragrant.
Step 3
Add the sliced wild mushrooms and cook for 3-4 minutes until they start to soften.
Step 4
Pour in the vegetable broth, soy sauce, and mirin. Stir well and bring the mixture to a gentle boil.
Step 5
Once the broth is simmering, add the chopped spring greens and optional cubed tofu. Cook for 3-4 minutes until the greens have wilted and the tofu is warmed through.
Step 6
Add the cooked udon noodles to the pot and gently stir to combine. Let the soup simmer for another 1-2 minutes to allow the flavors to meld together.
Step 7
Remove from heat and divide the soup among serving bowls.
Step 8
Top each bowl with torn seaweed, the green parts of the spring onions, and a sprinkle of sesame seeds for garnish.
Step 9
Serve hot and enjoy!
Nutrition Facts
| Serving size | (2532.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1455.0 |
| Total Fat 42.6g | 0% |
| Saturated Fat 6.8g | 0% |
| Polyunsaturated Fat 10.2g | |
| Cholesterol 0mg | 0% |
| Sodium 5191.8mg | 0% |
| Total Carbohydrate 212.2g | 0% |
| Dietary Fiber 35.1g | 0% |
| Total Sugars 47.9g | |
| Protein 70.6g | 0% |
| Vitamin D 308IU | 0% |
| Calcium 1218.1mg | 0% |
| Iron 26.3mg | 0% |
| Potassium 4562.3mg | 0% |
Source of Calories