Food & Cooking Recipes Appetizers Udon Noodles with Shiitake Mushrooms in Ginger Broth 3.6 (30) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 12, 2023 Rate PRINT Share Close Photo: Richard Gerhard Jung Servings: 4 This udon noodle soup is easy to make and so adaptable. The basic recipe creates a deeply flavored ginger-soy sauce-chicken broth with udon noodles and vegetables. Add diced firm tofu or cooked chicken to the simmering broth to make it a heartier soup. And, if you don't have soft and chewy udon noodles, you can substititure soba noodles—or ramen or even a long pasta like spaghetti. Ingredients 8 ounces Japanese udon or soba noodles 2 teaspoons sesame oil 2 teaspoons vegetable oil 1 ½ tablespoons minced fresh ginger (1 ½-inch piece) 2 shallots, very thinly sliced ¼ 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. Originally appeared: Martha Stewart Living, February 2003 Rate It PRINT