Udon Noodle Soup

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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