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Ingredients

Serves 4

• 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 canned 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

Description

This Recipe Will Serve Four As A First Course Or Light Lunch. To Serve The Noodles As A Meal, Add A Few Cups Of Diced Firm Tofu Or Cooked Chicken Breast To The Simmering Broth In Step Three. Per Serving: 272 Calories, 5 G Fat, 0 Mg Cholesterol, 48 G Carb

Martha Stewart