Back to Udon Noodles with Shiitake Mushrooms in Ginger Broth All Reviews for Udon Noodles with Shiitake Mushrooms in Ginger Broth - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Udon Noodles with Shiitake Mushrooms in Ginger Broth Credit: Richard Gerhard Jung Recipe Summary Servings: 4

Ingredients Ingredient Checklist 8 ounces Japanese udon or soba noodles 2 teaspoons sesame oil 2 teaspoons vegetable oil 1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece) 2 shallots, very thinly sliced 1/4 pound (about 12) shiitake mushrooms, stemmed, caps wiped clean and quartered 2 cups homemade or low-sodium canned chicken stock 1 teaspoon rice-wine vinegar 2 teaspoons low-sodium soy sauce 3 cups (about 3 ounces) spinach, tough stems discarded, rinsed well, drained, and cut into 2-inch-wide strips 4 scallions, thinly sliced diagonally into 2-inch pieces

Gallery Udon Noodles with Shiitake Mushrooms in Ginger Broth Credit: Richard Gerhard Jung

Recipe Summary Servings: 4

Udon Noodles with Shiitake Mushrooms in Ginger Broth      Credit: Richard Gerhard Jung

Udon Noodles with Shiitake Mushrooms in Ginger Broth

Credit: Richard Gerhard Jung

Udon Noodles with Shiitake Mushrooms in Ginger Broth

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 8 ounces Japanese udon or soba noodles 2 teaspoons sesame oil 2 teaspoons vegetable oil 1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece) 2 shallots, very thinly sliced 1/4 pound (about 12) shiitake mushrooms, stemmed, caps wiped clean and quartered 2 cups homemade or low-sodium canned chicken stock 1 teaspoon rice-wine vinegar 2 teaspoons low-sodium soy sauce 3 cups (about 3 ounces) spinach, tough stems discarded, rinsed well, drained, and cut into 2-inch-wide strips 4 scallions, thinly sliced diagonally into 2-inch pieces

Directions

Bring a large pot of water to a boil. Add noodles, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, toss with sesame oil, and return to pot. Keep warm.

Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Add ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.

Stir chicken stock, vinegar, and soy sauce into pan, and bring to a simmer. Cook until mushrooms are very tender, about 5 minutes. Add spinach and scallions, and stir to combine. To serve, divide noodles among four shallow bowls; ladle soup over noodles.

Reviews (5)

 Add Rating & Review     29 Ratings   5 star values:        5    4 star values:        12    3 star values:        7    2 star values:        3    1 star values:        2

Reviews (5)

Add Rating & Review     29 Ratings   5 star values:        5    4 star values:        12    3 star values:        7    2 star values:        3    1 star values:        2

Add Rating & Review

29 Ratings 5 star values: 5 4 star values: 12 3 star values: 7 2 star values: 3 1 star values: 2

29 Ratings 5 star values: 5 4 star values: 12 3 star values: 7 2 star values: 3 1 star values: 2

29 Ratings 5 star values: 5 4 star values: 12 3 star values: 7 2 star values: 3 1 star values: 2

  • 5 star values: 5 4 star values: 12 3 star values: 7 2 star values: 3 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       06/19/2018   My 17 year old daughter made this for dinner tonight with me supervising only a little....she eats dishes like this a lot out and about so now that she's about to set off on her own in a few years it's important that she knows how easy it is to make!! As she's tasting it she's calling out More Ginger! More Soy Sauce! She is full but more importantly full of pride in what she can accomplish!  

Martha Stewart Member     Rating: Unrated       07/01/2016   Delicious! I’m excited to make this again, and I’d recommend it to anybody. I substituted full-sodium beef stock and was probably a little too liberal with the soy sauce, which made the broth very salty – but that was fine because I also ended up with about half the broth I needed to make this a true soup. I added 2 cups extra water and had plentiful, delicious broth! You really should make the noodles first – this took about 15m to make, mostly because of the noodles! Great weeknight meal.  

Martha Stewart Member     Rating: 5 stars       07/24/2012   This was very good and easy to make. I added more liquid (6 cups of water plus some stock concentrate instead of the 2 cups of stock) and added some diced firm tofu with the water. I also added 1 Tbsp of vinegar instead of 1 tsp and 2 Tbsp of soy sauce instead of 2 tsp. I'll definitely make it again.  

Martha Stewart Member     Rating: Unrated       01/11/2009   This soup is one of my favorite. Everyone at home loves it!  

Martha Stewart Member     Rating: Unrated       07/23/2008   Boyfriend didn't really like it. He only ate 8/10ths of this meal.

    Martha Stewart Member

    Rating: 5 stars 06/19/2018

My 17 year old daughter made this for dinner tonight with me supervising only a little….she eats dishes like this a lot out and about so now that she’s about to set off on her own in a few years it’s important that she knows how easy it is to make!! As she’s tasting it she’s calling out More Ginger! More Soy Sauce! She is full but more importantly full of pride in what she can accomplish!

Rating: 5 stars

Rating: Unrated 07/01/2016

Delicious! I’m excited to make this again, and I’d recommend it to anybody. I substituted full-sodium beef stock and was probably a little too liberal with the soy sauce, which made the broth very salty – but that was fine because I also ended up with about half the broth I needed to make this a true soup. I added 2 cups extra water and had plentiful, delicious broth! You really should make the noodles first – this took about 15m to make, mostly because of the noodles! Great weeknight meal.

Rating: Unrated

Rating: 5 stars 07/24/2012

This was very good and easy to make. I added more liquid (6 cups of water plus some stock concentrate instead of the 2 cups of stock) and added some diced firm tofu with the water. I also added 1 Tbsp of vinegar instead of 1 tsp and 2 Tbsp of soy sauce instead of 2 tsp. I’ll definitely make it again.

Rating: Unrated 01/11/2009

This soup is one of my favorite. Everyone at home loves it!

Rating: Unrated 07/23/2008

Boyfriend didn’t really like it. He only ate 8/10ths of this meal.

All Reviews for Udon Noodles with Shiitake Mushrooms in Ginger Broth

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Udon Noodles with Shiitake Mushrooms in Ginger Broth

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest