Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
4brown flat mushrooms
½tbspsesame oil
45cloves garlic, thinly sliced
1long red chili, sliced
1lbeef bone broth or good quality beef stock
1tbspmirin
1tbspsoy sauce
500gudon noodles
½tbspsoy sauce
2cupsroughly chopped spinach
1bunch broccolini or asian greens, trimmed
1tbspsesame seeds, toasted
1
Place sesame oil in a large saucepan over medium heat. Add garlic, ginger and chilli. Cook for 1-2 minutes or until fragrant.
2
Add the bone broth, mirin and soy sauce to the saucepan. Reduce heat to low and simmer for 5 minutes.
3
In the meantime, place udon noodles in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes. Gently agitate to separate the noodles. Strain the excess liquid and set noodles aside.
4
Place additional sesame oil in a wok. Add the spinach and broccolini and toss over high heat for 1-2 minutes or until the broccolini is tender and spinach has wilted. Remove from the wok and set aside.
5
Place mushrooms in the wok and cook for 2 minutes before turning and cooking for an additional 2 minutes. Repeat this process until the mushrooms are cooked through, spooning a small amount of the broth over the mushrooms each time you turn them.
6
Remove the mushrooms from the wok and slice into 2cm strips.
7
To assemble the soup, place noodles in each bowl. Add broccolini and spinach. Top with broth and sliced mushrooms. Finish with sesame seeds.
8
For an extra immune and flavour boost, grate fresh ginger over the soup before serving.
Ingredients
4brown flat mushrooms
½tbspsesame oil
45cloves garlic, thinly sliced
1long red chili, sliced
1lbeef bone broth or good quality beef stock
1tbspmirin
1tbspsoy sauce
500gudon noodles
½tbspsoy sauce
2cupsroughly chopped spinach
1bunch broccolini or asian greens, trimmed
1tbspsesame seeds, toasted
Directions
1
Place sesame oil in a large saucepan over medium heat. Add garlic, ginger and chilli. Cook for 1-2 minutes or until fragrant.
2
Add the bone broth, mirin and soy sauce to the saucepan. Reduce heat to low and simmer for 5 minutes.
3
In the meantime, place udon noodles in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes. Gently agitate to separate the noodles. Strain the excess liquid and set noodles aside.
4
Place additional sesame oil in a wok. Add the spinach and broccolini and toss over high heat for 1-2 minutes or until the broccolini is tender and spinach has wilted. Remove from the wok and set aside.
5
Place mushrooms in the wok and cook for 2 minutes before turning and cooking for an additional 2 minutes. Repeat this process until the mushrooms are cooked through, spooning a small amount of the broth over the mushrooms each time you turn them.
6
Remove the mushrooms from the wok and slice into 2cm strips.
7
To assemble the soup, place noodles in each bowl. Add broccolini and spinach. Top with broth and sliced mushrooms. Finish with sesame seeds.
8
For an extra immune and flavour boost, grate fresh ginger over the soup before serving.
