Udon Noodle Soup
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (141.3 g)
- Calories 206.9
- Total Fat - 5.3 g
- Saturated Fat - 0.9 g
- Cholesterol - 29.6 mg
- Sodium - 634.4 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 2.8 g
- Sugars - 3.9 g
- Protein - 8.4 g
- Calcium - 67.6 mg
- Iron - 3.3 mg
- Vitamin C - 14.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce.
Step 2
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 to 3 minutes, until they turn golden and then add the spring onions and cook for 1 minute more, then set aside.
Step 3
Once the soup base has come to the boil, add the noodles and cook for 4 minutes and then add the spinach and cook for 1 minute more until just wilted.
Step 4
Stir in the mushrooms, spring onions and some seasoning and serve.
Tips
No special items needed.