Tuesday, 16 June 2015

Spinach, Mushroom & Sesame Udon Noodle Soup

We just came back from travelling in Singapore, which we absolutely loved. We had such a good time and I think it's probably the coolest Asian city I've ever visited, with a great vibe to the whole place. We will definitely be going back there. While we were there we did a bit of street market shopping. Singapore is by no means a cheap place to visit and travel, but I picked up a few knick-knacks to remind me of our time there. One of them were these cute pairs of chopsticks. My partner and I are both year of the Rabbit, so we picked up two pairs of rabbits and I got a pair of dragons for my best friend. In hindsight I should have got a pair for everyone - but maybe next time I'm in Singapore!

This beautiful soup is quick, easy and so very tasty and is a favourite go to quick lunch or dinner for me. Spinach is not a common addition to an Asian noodle soup, but the flavour and colour are so well suited. Don't scrimp on the sesame seeds, they are more than just a garnish!

Spinach, Mushroom & Sesame Udon Noodle Soup

6 dried shitake mushrooms
2L vegetable stock
5 tbsp soy sauce
250g button mushrooms
150g oyster mushrooms
1 small tin of bamboo shoots
4-5 leaves of spinach (silverbeet)
2 small bunches of bok choy
2 tbsp mirin
4 x 200g packets of fresh udon noodles (or a large 800g pack)
4 tbsp white sesame seeds
Sesame Oil

To Make
 1. Put the dried mushrooms, soy sauce and the vegetable stock in your wok and set it to simmer while you do all the rest of your prep.
2. Prep the ingredients: slice the button mushrooms, slice the oyster mushrooms into strips, drain the bamboo shoots, chop the spinach into thin strips and chop the bok choy finely horizontally.
3. Once you’ve done all that (will take about 10 mins depending on how fast you chop) remove the whole shitake mushrooms from the stock and slice them.
4. With the stock simmering add the ingredients in the following order: shitake mushrooms, button mushrooms, bamboo shoots, oyster mushrooms, spinach.
5. Simmer for about 2 minutes once all the ingredients are in and then turn off the heat and add the bok choy and mirin.
6. Rinse the udon noodles gently under some hot water and put about 200g in the bottom of each bowl. Ladle the hot soup on top of the noodles in each bowl.
7. Heat a non stick frypan over a medium heat and dry toast the sesame seeds until just golden brown.
8. Drizzle some sesame oil over each bowl and top generously with toasted sesame seeds.

Serves 4 .


  1. Very tasty looking dish!!

    I would love to go to Singapore again too - it's so fun and interesting!

  2. You are a souper star, Keely! Cheers