Udon Noodle Soup With Spring Greens, Spring Onions, and Wild Mus

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons sesame oil
• 1 small red onion, thinly sliced
• 1 small bunch spring onion, sliced on diagonal into 3/4 inch pieces (scallions)
• 1 inch piece fresh ginger, peeled & thinly sliced
• 1 garlic clove, minced
• 5 ounces wild mushrooms, sliced into 1/2 inch pieces (use a variety that is in season such as oyster, crimini, shitake, etc.)
• 2 tablespoons mirin (sweet Asian cooking wine)
• 2 tablespoons soy sauce
• 1 bunch spring greens or baby spinach (8 -12 oz.)
• 1 cup vegetable broth
• 2 cups chicken broth
• salt & pepper
• fresh cilantro, chopped (optional)
• 14 ounces japanese udon noodles (cooked and drained)

Directions

1. 1

   Heat vegetable oil in wok. Add onion, ginger, and garlic, cooking until onion is soft. Add mushrooms, mirin, and soy sauce. Cook until mushrooms are softened (approximately 5 minutes).

2. 2

   Add spinach, sesame oil, vegetable broth and chicken broth. Simmer and cook until spinach wilts (approximately 3-5 minutes).

3. 3

   Add noodles and cook until noodles are heated and tender (do not overcook or they will become mushy).

4. 4

   Serve immediately.