The Recipe

Udon Noodles with Shiitake Mushrooms in Ginger Broth

Name: Udon Noodles with Shiitake Mushrooms in Ginger Broth
Yield: servings:4
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

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

Udon Noodles with Shiitake Mushrooms in Ginger Broth

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Ingredients

DESCRIPTION

This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3. Per serving: 272 calories, 5 g fat, 0 mg cholesterol, 48 g carbs, 83

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

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NUTRITION