Udon Noodle Soup With Spring Greens, Spring Onions, And Wild Mus

• 1 tablespoon vegetable oil
• 2 tablespoons sesame oil
• 1 small red onion, thinly sliced
• 1 small bunch spring onion, sliced on diagonal into 3/4 inch pieces (scallions)
• 1 inch piece fresh ginger, peeled & thinly sliced
• 1 garlic clove, minced
• 5 ounces wild mushrooms, sliced into 1/2 inch pieces (use a variety that is in season such as oyster, crimini, shitake, etc.)
• 2 tablespoons mirin (sweet Asian cooking wine)
• 2 tablespoons soy sauce
• 1 bunch spring greens (8 -12 oz.) or 1 bunch Baby Spinach (8 -12 oz.)
• 1 cup vegetable broth
• 2 cups chicken broth
• salt & pepper
• fresh cilantro, chopped (optional)
• 14 ounces japanese udon noodles (cooked and drained)

1. Heat vegetable oil in wok. Add onion, ginger, and garlic, cooking until onion is soft. Add mushrooms, mirin, and soy sauce. Cook until mushrooms are softened (approximately 5 minutes).
2. Add spinach, sesame oil, vegetable broth and chicken broth. Simmer and cook until spinach wilts (approximately 3-5 minutes).
3. Add noodles and cook until noodles are heated and tender (do not overcook or they will become mushy).
4. Serve immediately.

vegetable oil, sesame oil, red onion, spring onion, fresh ginger, garlic, wild mushrooms, mirin, soy sauce, spring greens, vegetable broth, chicken broth, salt, fresh cilantro, noodles

Taken from www.food.com/recipe/udon-noodle-soup-with-spring-greens-spring-onions-and-wild-mus-391443 (may not work)