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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Recipe Information
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)
Instructions
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.
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.
Add the sliced wild mushrooms and cook for 3-4 minutes until they start to soften.
Pour in the vegetable broth, soy sauce, and mirin. Stir well and bring the mixture to a gentle boil.
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.
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.
Remove from heat and divide the soup among serving bowls.
Top each bowl with torn seaweed, the green parts of the spring onions, and a sprinkle of sesame seeds for garnish.
Serve hot and enjoy!
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5192 mg | 226% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 47.9 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 1218 mg | 94% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4562 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
