Udon noodle and mushroom soup

An umami-rich broth.
An umami-rich broth. Photo: Murdoch Books

Wakame flakes and nori are available from some supermarkets and Asian food stores.


1.5 litres (6 cups) vegetable stock

2 tbsp mirin

2 tsp grated fresh ginger

1 tsp wakame (dried seaweed) flakes

150g fresh shiitake mushrooms, sliced

440g packet fresh udon noodles

2 spring onions, sliced diagonally

75g snow peas, trimmed and finely sliced lengthways

50g bean sprouts, trimmed

2 tbsp light soy sauce

1 nori sheet, shredded

1 tbsp shichimi togarashi, for sprinkling


1. Put the stock in a large saucepan and bring to the boil. Reduce the heat to a simmer. Add the mirin, ginger, wakame and sliced mushrooms. Simmer for 5 minutes.

2. Put the noodles in a large bowl and pour over boiling water. Leave for 1 minute to heat through. Drain, refresh under cold running water and separate the noodles, then set aside.

3. Add the spring onions, snow peas, bean sprouts, soy sauce and shredded nori to the stock and simmer for a further 2 minutes.

4. Divide the noodles among four large serving bowls. Ladle over the hot broth and vegetables. Sprinkle with the shichimi togarashi.