Place sesame oil in a large saucepan over medium heat. Add garlic, ginger and chilli. Cook for 1-2 minutes or until fragrant.
Add the bone broth, mirin and soy sauce to the saucepan. Reduce heat to low and simmer for 5 minutes.
In the meantime, place udon noodles in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes. Gently agitate to separate the noodles. Strain the excess liquid and set noodles aside.
Place additional sesame oil in a wok. Add the spinach and broccolini and toss over high heat for 1-2 minutes or until the broccolini is tender and spinach has wilted. Remove from the wok and set aside.
Place mushrooms in the wok and cook for 2 minutes before turning and cooking for an additional 2 minutes. Repeat this process until the mushrooms are cooked through, spooning a small amount of the broth over the mushrooms each time you turn them.
Remove the mushrooms from the wok and slice into 2cm strips.
To assemble the soup, place noodles in each bowl. Add broccolini and spinach. Top with broth and sliced mushrooms. Finish with sesame seeds.
For an extra immune and flavour boost, grate fresh ginger over the soup before serving.
Ingredients
Directions
Place sesame oil in a large saucepan over medium heat. Add garlic, ginger and chilli. Cook for 1-2 minutes or until fragrant.
Add the bone broth, mirin and soy sauce to the saucepan. Reduce heat to low and simmer for 5 minutes.
In the meantime, place udon noodles in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes. Gently agitate to separate the noodles. Strain the excess liquid and set noodles aside.
Place additional sesame oil in a wok. Add the spinach and broccolini and toss over high heat for 1-2 minutes or until the broccolini is tender and spinach has wilted. Remove from the wok and set aside.
Place mushrooms in the wok and cook for 2 minutes before turning and cooking for an additional 2 minutes. Repeat this process until the mushrooms are cooked through, spooning a small amount of the broth over the mushrooms each time you turn them.
Remove the mushrooms from the wok and slice into 2cm strips.
To assemble the soup, place noodles in each bowl. Add broccolini and spinach. Top with broth and sliced mushrooms. Finish with sesame seeds.
For an extra immune and flavour boost, grate fresh ginger over the soup before serving.