Fast Udon Noodle Soup with Spinach and Spring Onions

Udon Noodle Soup with Scallions
NOTE: Macrobiotic. A noodle soup with a light broth base, perfect for lunchtime or with added tofu pieces for a more substantial evening dish. You can leave the Bonito flakes out if you are not keen on fishy flavours.


    2 packs udon noodles
    2 litres dashi or vegetable stock
    4 handfuls baby spinach leaves, cooked 3 minutes until wilted
    5 scallions thinly sliced
    3 tbs Mirin
    3 tbs soy sauce, tamari or mixture of both
    Katsuobushi (Bonito) flakes - if available


    1. Pre-cook udon noodles in salted boiling water until tender, about 5-7 minutes. Drain and rinse under cold water until cool.
    2. Meanwhile, place stock in a pot and bring to a simmer, add mirin, bring back to a simmer and cook for a further 3 minutes.
    3. Add soy sauce and/or tamari and simmer 2-3 mins
    4. Add the bonito flakes, cook for 1 min before removing
    5. Serve this broth on top of warm noodles and cooked spinach leaves
    6. Garnish with sesame seeds, scallions or tofu as required