Food & Cooking Recipes Appetizers Udon Noodles with Shiitake Mushrooms in Ginger Broth 3.7 (29) Close Credit: Richard Gerhard Jung Servings: 4 This udon noodle soup is easy to make and so adaptable. The basic recipe creates a deeply flavored ginger-soy sauce-chicken broth with udon noodles and vegetables. Add diced firm tofu or cooked chicken to the simmering broth to make it a heartier soup. And, if you don't have soft and chewy udon noodles, you can substititure soba noodles—or ramen or even a long pasta like spaghetti. 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 chicken 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.