Martha Stewart Udon Noodles With Shiitake Mushrooms in Ginger Broth

Martha Stewart udon noodles with shiitake mushrooms in ginger broth is an easy weeknight soup built on sesame oil, soy sauce, and fresh ginger. Earthy shiitakes simmer with spinach and scallions in a savory broth you can have on the table in 25 minutes.

Serve the noodles in shallow bowls with the broth ladled over top for a light Asian noodle soup that doubles as dinner for four. Toss the udon in sesame oil right after draining to keep them from sticking.

Martha Stewart Udon Noodles With Shiitake Mushrooms in Ginger Broth

Recipe by Sandra

0.0 from 0 votes

Course: SoupCuisine: American, JapaneseDifficulty: Easy

Servings

4

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Slippery, chewy udon noodles in a warm ginger and soy broth with golden shiitake mushrooms and bright wilted spinach.

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.

Tools for this recipe

• Kirecoo 12-quart stainless steel stock pot, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

Frequently Asked Questions

Can I use soba noodles instead of udon?

Yes, the original recipe notes that soba, ramen, or even spaghetti works as a substitute. Soba adds a nuttier buckwheat flavor, while udon gives you a softer, chewier bite. Cook times may vary by a minute or two depending on the noodle.

How do I keep udon noodles from sticking together?

Toss the drained noodles with 2 teaspoons of sesame oil right after cooking. This coats each strand and prevents clumping while adding a subtle nutty flavor. Do it immediately, before the noodles cool and start binding.

Can I make this soup vegetarian?

Swap the chicken stock for low-sodium vegetable broth and the rest of the recipe stays the same. For extra protein, add 8 ounces of diced firm tofu to the simmering broth during the last 2 minutes of cooking.

How long does leftover ginger broth keep?

Store the broth and vegetables separately from the noodles in airtight containers for up to 3 days in the fridge. Udon absorbs liquid as it sits, so keeping them apart prevents a soggy texture when you reheat.

What mushrooms can I substitute for shiitakes?

Cremini or baby bella mushrooms work well, sliced about 1/4 inch thick and cooked for the same 2 minutes. They have a milder, earthier flavor than shiitakes but hold their shape in the hot broth.