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20 minutes
20 minutes
40 minutes
- 10.60 gm salt-reduced soy sauce
- 2 carrots, peeled, cut into thin sticks
- 2 celery sticks, thinly sliced
- 2 zucchini, cut into thin sticks
- 200g Swiss brown mushrooms, sliced
- 3cm piece fresh ginger, peeled, grated
- 200g fresh udon noodles
- 400g firm white fish (see note), cut into short, thick strips
- 150g baby spinach
- In a large saucepan, combine stock, 3 cups of cold water, and soy sauce. Bring to a boil over medium heat. Add in carrots, celery, zucchini, mushrooms, ginger, and noodles. Simmer with the lid slightly ajar for 4 minutes.
- Simmer the fish until just cooked through, then add spinach and cook for 1 minute until wilted. Season with pepper and serve.
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