JAPENESE UDON SOUP

Japanese Udon Noodle Soup

8 oz. Japanese Udon Noodles
2 tsp. sesame oil
2 tsp. vegetable oil
1/1/2 tbsp. fresh ginger
2 shallots sliced thin
2 cups chicken stock
¼ lb. shitake mushrooms
1 tsp. rice wine vinegar
2 tsp. soy sauce
3 cups spinach cut in strips
4 scallions sliced diagonally

Boil water and add noodles. Cook 8 minutes. Drain and toss with sesame oil. Keep warm.

Sauté ginger, shallots, and mushrooms. Add chicken stock, vinegar, and soy sauce. Cook about 5 minutes. Add spinach and scallions.

Put noodles in bowls and spoon over soup.