Udon Noodle Soup
I whipped up this quick and healthy dinner tonight with my leftover vegetable stock (click here for the recipe). I stir-fried shiitake mushrooms, snow peas, and baby spinach in a wok with a little canola oil and salt and pepper. I put my mushrooms in first. 2 minutes later, I tossed in my snow peas and baby spinach. I cooked the vegetables for an additional 3 minutes.
Meanwhile, I cooked some udon noodles in boiling water and heated my vegetable stock. I served some vegetable stock in a soup bowl and then added noodles and veggies.
I love eating Japanese food at home!
Food Follower 
Nice!! Looks great! I love udon!
Thanks!
Noodle soups are my ‘go to’ for fast dinners. This looks so yum.
Thank you so much! This soup was tasty and so easy to prepare.