Insert homemade Chicken Noodle Soup. OR… if you’re a vegetarian or just hate the idea of chicken bits floating around in a bit of water-like substance, Mushroom Broth.
My darling friend Laura told me about this amazing soup she likes to freeze for when the inevitable winter illness comes. It’s adapted from Martha Stewart‘s Udon Noodles with Shiitake Mushrooms in Ginger Broth. Let’s get this party started
First: and this is the most important step, pour yourself a big ass glass of wine
Cook a package of Udon noodles according to the package until al dente (about 8 minutes). Drain and toss with sesame oil. Keep warm.
Cut up two shallots. Google first if a ONE shallot is how you buy it in the store or if the multiple onions INSIDE are considered multiple shallots. Call a friend when Google doesn’t help. After friend doesn’t answer, decide it doesn’t matter and cup up the entire thing. Try not to cry. Fail.
Peel a big hunk of ginger and try not to cut off your fingers. (Martha Stewart just says you need 1.5 TBSP of ginger, but she’s CRAZY) Add more ginger. Add as much as you want. Remember, you will be SICK when you’re eating this soup and that ginger will clear up your stuffy nose straight away!
Cut up your mushrooms. Wipe off the caps on a paper towel first. Don’t you DARE run the mushrooms under water. You’re a grown-up now. Don’t make that rookie mistake.
Stop to clean up your cutting board so you can take a pretty picture and post to Instagram, making people think you’re a better chef than you actually are.
Heat vegetable oil over medium heat in a saute pan. Add ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown (about 2 minutes.)
BONUS: Add oyster mushrooms because they’re really creepy looking and you aren’t sure when else you’ll use them (really, add any mushroom you’d like.. Portabella would be yummy!)
Add your liquids (Stock, rice vinegar and soy sauce) but do NOT use Chicken Broth. You’re crazy Martha. Use Mushroom broth. Rice vinegar might be the same as rice WINE vinegar. No one knows (actually, someone probably does) Use it anyway. Bring to simmer.
Add more mushroom broth if you realize adding more mushrooms means you need to adjust the liquids. Add a dash of soy sauce and rice vinegar (a dash means— to taste!). Cook until mushrooms are tender (approx 5 minutes)
Add spinach and scallions and stir to combine.
My soup needed more flavor so I grated more ginger in it (it was SPICY aka perfect) and I needed to add another tsp (or so) of rice vinegar to brighten it up.
Pour the soup over the noodles and eat with chopsticks to feel really special:
Or if you’re actually sick, insert via IV!
Udon Noodles with Shiitake Mushrooms in Ginger Broth
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Ingredients
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INGREDIENTS
- 8 ounces Japanese udon or soba noodles
- 2 teaspoons sesame oil
- 2 teaspoons vegetable oil
- LOTS of Ginger
- 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
- 4 scallions
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 mushroom 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.
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