Mushroom Udon Soup

Ease:: Simple
Serves:: 4
Prep time:: 5 minutes
Cook time:: 15 minutes
Total time:: 20 minutes

Combining tasty dashi-based soup broth, kikurage and enoki mushrooms, and spinach leaves, this mushroom udon soup recipe is an ideal light meal for an autumn evening.

Ingredients

20g kikurage (wood ear mushroom)

100g fresh enoki mushrooms

200g udon noodles

2 tbsp soy sauce

1 tbsp mirin

1 piece of kombu seaweed kelp

200g spinach

Method

Make the soup stock: pop 20g kikurage mushrooms and kombu seaweed kelp piece in a pan, cover with a litre of water and bring to the boil. Take off the heat and let sit for 10 minutes. Extract the kikurage mushrooms and kombu piece and set aside.

Add the remain ingredients to the stock: bring the stock back to the boil and add 2 tbsp soy sauce, 1 tbsp mirin, 100g enoki mushrooms and 200g of udon noodles. Cook for 4 minutes, then add 200g spinach and cook for a further minute. Remove from the heat.

Serve and enjoy: discard the tough stalks of the kikurage mushrooms, cut the kombu piece into sections and pop it all into the pan. Heat through, then serve and consume.