Udon Noodle Soup with Mushroom Broth

Ingredients

• 200 g Udon noodles
• 150 g Mixed mushrooms (shiitake, cremini, enoki)
• 4 cup Vegetable broth
• 2 tablespoon Soy sauce
• 1 tablespoon Mirin(optional)
• 2 stalks Green onions
• 1 teaspoon Sesame oil(optional)
• 1 teaspoon Fresh ginger, grated(optional)

Instructions

1. 1

   Bring a pot of water to a boil, add the udon noodles and cook according to package instructions (about 3‑4 minutes); drain and set aside.

2. 2

   In a separate saucepan, heat sesame oil over medium heat, add grated ginger and sauté for 30 seconds, then add the sliced mushrooms and cook until softened, about 3 minutes.

3. 3

   Pour the vegetable broth into the saucepan, add soy sauce and mirin, and bring to a gentle simmer for 5 minutes to develop the mushroom dashi flavor.

4. 4

   Divide the cooked udon noodles into two bowls, ladle the hot mushroom broth over the noodles, and garnish with sliced green onions.

5. 5

   Serve immediately.