Mushroom Udon Noodle Soup

This delicious soup is quick and easy.  By using less broth, this could be a noodle bowl instead of a soup.  You can use any greens you have in the fridge.  Many times, I have used my leftover salad greens in this recipe.  Add any vegetables you desire or have sitting around your kitchen.  It just depends on how much effort you feel like putting into cooking.

I bought these already cooked udon noodles at Costco.  The package contains six individual packages ready for reheating.

These vegetarian bouillon bases are available at my local Vons store.  They are much cheaper than buying the canned or box vegetable broths.  Just adding a teaspoon or less to water creates a lot of great flavor.

 

Mushrooms and Greens Udon Noodle Soup

3 cups water
1/2 t. vegetable bouillon
2 cups crimini mushrooms (or button style)
6 oz. package all ready cooked udon noodles
2 cups spinach or other greens
1 T. soy sauce
1/4 t. Sriracha hot sauce
ground pepper to taste

In medium saucepan, heat water and bouillon.  Thinly slice mushrooms and add to pan.  Let simmer for 10 minutes.  Add spinach and noodles.  The "clump" of noodles will separate on it's own. Cook another 5 minutes.  Noodles should have separated.  Add soy sauce, Sriracha and pepper.  Stir soup and serve.

Makes two servings.