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Udon Noodles with Shiitake Mushroom Broth

Celebrating Earth Day with this zero waste recipe.

Udon Noodles with Shiitake Mushroom Broth
Recipe Serves 2
Minutes Prep 5
Minutes Cook 45
Total Minutes 50
Difficulty: easy

Ingredients

Broth

16 ounces shiitake mushrooms, stems removed

1 inch ginger, peeled

1 garlic clove, peeled

 

Soup

16 ounces shiitake mushroom caps, sliced thinly

2 tablespoons low-sodium soy sauce

1 12-ounce package Annie Chun’s Organic Udon Noodles

1 scallion, sliced

Method

In a medium saucepan, place the shiitake mushroom stems, ginger, and garlic. Cover with 4 cups of water and bring to a simmer on the stove. Cover and simmer for 30 minutes then drain the broth and return to the saucepan.

Return the strained broth to a simmer and add the sliced shiitake mushroom tops and soy sauce and cook for 8 minutes.

Add the udon noodles and cook for 2 minutes, gently breaking up the noodles with chopsticks or a fork.

Divide the soup between bowls and serve with sliced scallions for garnish.

  • Udon

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