Udon Noodle Soup
Ingredients per 1 portion:
Boil a kettle, then finely slice the mushrooms and spring onions.
In a pan, use the boiled water to make the stock (1/2 stock cube per 500ml) and stir in the teriyaki sauce; bring to the boil.
Meanwhile, heat a drizzle of cooking oil in a frying pan on high heat. Fry the mushrooms for 2-3 minutes, until they turn golden, then add the spring onions to cook for 1 minute more before setting aside.
Once the soup base has come to the boil, add the noodles and cook for 4 minutes.
Add the spinach to the noodles and cook for 1 min more until just wilted.
Finally, stir in the mushrooms and spring onions before serving; season to taste.
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