Udon Noodles with Shiitake Mushrooms in Ginger Broth

Ingredients

• 8 ounces soba noodles 
• 2 teaspoons sesame oil 
• 2 teaspoons vegetable oil 
• 1.5 tablespoons ginger fresh minced ()
• 2  shallots very thinly sliced
• 0.3 pound mushroom caps stemmed quartered ( 12)
• 2 cups chicken broth low-sodium homemade canned
• 1 teaspoon rice vinegar 
• 2 teaspoons soy sauce low-sodium
• 3 ounces pkt spinach rinsed drained cut into 2-inch-wide strips well
• 4  spring onion thinly sliced

Equipment

• bowl
• frying pan
• ladle
• pot
• colander

Directions

1. Bring a large pot of water to a boil.
2. Add noodles, and cook until al dente according to package instructions, about 8 minutes.
3. Drain in a colander, toss with sesame oil, and return to pot. Keep warm.
4. Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat.
5. Add ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.
6. Stir chicken stock, vinegar, and soy sauce into pan, and bring to a simmer. Cook until mushrooms are very tender, about 5 minutes.
7. Add spinach and scallions, and stir to combine. To serve, divide noodles among four shallow bowls; ladle soup over noodles.