Ingredients
- 10 gram vegetable stock bouillon cube
- 50 ml teriyaki sauce
- 1 tablespoon oil (vegetable oil)
- 140 grams mushrooms (chestnut mushrooms, sliced)
- Spring onions (1/2 bunch, thinly sliced
- 140 grams udon noodles
- 1 bag (200 grams) spinach
How to Make
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Step 1: In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce.
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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.
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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.
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Step 4: Stir in the mushrooms, spring onions and some seasoning and serve.
We hope you enjoy this recipe!
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