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 3.

　　

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 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

　　

Step 1

Bring a large pot of water to a boil. Add the noodles, and cook until al dente, according to package instructions, about 8 minutes. Drain in a colander, toss with the sesame oil, and return to the pot. Keep warm.

　　

Step 2

Meanwhile, in a medium sauté pan, heat the vegetable oil over medium heat. Add the ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.

　　

Step 3

Stir the chicken stock, vinegar, and soy sauce into the pan, and bring to a simmer. Cook until the mushrooms are very tender, about 5 minutes. Add the spinach and scallions, and stir to combine.

　　

Step 4

To serve, divide the noodles among 4 shallow bowls; ladle the soup over the noodles.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.