One of my favourite places to grab dinner with friends is at Wagamama. I love their brothy udon noodle soups that make a light and nutritious dinner. So I thought I would try to make one of these myself, and it was a triumph, if I may say so. A delicious and rich, yet light meal with some pan-Asian flavours. I could also use some techniques from my Thai cooking course. I hope you enjoy this soup as much as I did.
Here is what you need for 3-4 portions:
1 medium yellow onion
300 grams of mixed mushrooms (I used regular mushrooms, pink oyster and enoki)
1 thumb-sized piece of ginger
2 stalks of lemongrass
1 red chili
6-8 tablespoons dark soy sauce
1 teaspoon brown sugar
2 big handfuls of fresh spinach
150 grams cooked udon noodles
1 block tofu (about 300 grams)
1 lime, quartered
2 spring onions
good handful of chopped fresh cilantro
In a big pot, bring about 1 litre of water to a boil. Chop the onion in thin wedges and add to the pot. Roughly chop the mushrooms, slice the ginger and the chili, and add to the pot. Use a knife and gently press the lemongrass and also add to the pot. Add 6 tbsp soy sauce and the brown sugar, and let it all simmer for about 10 minutes. In the meantime, chop the spring onions and add the white parts to the broth, but keep the green parts back for decoration later. Cut the tofu in cubes and gently fry in some coconut oil until golden brown. After about 10 minutes of simmering of the broth, add the spinach and the udon noodles, and let it simmer for another 4 or 5 minutes. You can then turn off the heat, and adjust the saltiness by adding more soy sauce if you want to.
Serve the soup on a bowl, garnish with the crispy tofu, spring onion green and chopped cilantro. Serve with a wedge of lime that you can squeeze over the soup before you dig in (the lime juice really brings the dish together, so don’t be stingy with it). Enjoy!