Udon Noodles with Shiitake Mushrooms in Ginger Broth

• 8 ounces Japanese udon or soba noodles
• 2 teaspoons sesame oil
• 2 teaspoons vegetable oil
• 1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece)
• 2 shallots, very thinly sliced
• 1/4 pound (about 12) shiitake mushrooms, stemmed, caps wiped clean and quartered
• 2 cups homemade or low-sodium store-bought chicken stock
• 1 teaspoon rice-wine vinegar
• 2 teaspoons low-sodium soy sauce
• 3 cups (about 3 ounces) spinach, tough stems discarded, rinsed well, drained, and cut into 2-inch-wide strips
• 4 scallions, thinly sliced diagonally into 2-inch pieces

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

japanese udon, sesame oil, vegetable oil, fresh ginger, shallots, shiitake mushrooms, chicken, ricewine vinegar, soy sauce, spinach, scallions

Taken from www.epicurious.com/recipes/food/views/udon-noodles-with-shiitake-mushrooms-in-ginger-broth-392307 (may not work)