Ingredients:

  • 2 tablespoons sesame oil (30 ml)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1-inch piece ginger, peeled and grated (about 1 tablespoon)
  • 1 medium onion, thinly sliced (about 1 cup)
  • 2 carrots, peeled and sliced (about 1 cup)
  • 2 celery stalks, sliced (about 1 cup)
  • 8 ounces mushrooms (such as shiitake, cremini, or button), sliced (225g)
  • 6 cups vegetable broth (1.4 L)
  • 4 tablespoons soy sauce (60 ml)
  • 2 tablespoons mirin (30 ml)
  • 1 teaspoon sugar (5g)
  • 1 package (approx. 14 ounces) pre-cooked udon noodles (400g)
  • 4 ounces baby spinach (115g)
  • 2 green onions, thinly sliced
  • Optional toppings: toasted sesame seeds, nori flakes, sriracha

Instructions:

  1. Heat sesame oil in a large pot over medium heat. Add garlic, ginger, and onion and sauté until softened and fragrant, about 3-5 minutes.
  2. Add carrots, celery, and mushrooms to the pot. Sauté until slightly softened, about 5-7 minutes.
  3. Pour in vegetable broth, soy sauce, mirin, and sugar. Bring to a simmer.
  4. Add udon noodles to the simmering broth and cook according to package directions, usually 2-3 minutes, until heated through.
  5. Stir in baby spinach until wilted, about 1 minute.
  6. Ladle soup into bowls, garnish with green onions, and any desired toppings (sesame seeds, nori, sriracha).