- Serving: 4
Nutrition facts (per portion)
- Calories: 124
- Fat Content: 4g
- Saturated Fat Content: 0g
- Carbohydrate Content: 17g
- Sugar Content: 8g
- Fiber Content: 3g
- Protein Content: 5g
- Sodium Content: 1.9g
Udon noodle soup
Ingredients
- vegetable-stock - 1 vegetable stock cube
- teriyaki-sauce - 50ml teriyaki sauce
- vegetable-oil - 1 tbsp vegetable oil
- chestnut-mushroom - 140g chestnut mushroom, sliced
- spring-onion - 1/2 bunch spring onions, thinly sliced
- udon-noodle - 140g udon noodle
- spinach - 200g bag spinach
Instructions
- In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce. While the soup base comes to the boil, heat the oil in a frying pan and cook the mushrooms over a high heat, for 2-3 mins, until they turn golden. Add the spring onions and cook for 1 min more, then set aside.
- Once the soup base has come to the boil, add the noodles and cook for 4 mins. Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.
Noodle recipe for 4 people, takes only 10 mins; recipe has vegetable stock, teriyaki sauce, vegetable oil, chestnut mushroom, spring onion, udon noodle and spinach.
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