Udon noodles with shiitake mushrooms in ginger broth

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.

8 ounces Japanese udon or soba noodles

2 teaspoons sesame oil

2 teaspoons vegetable oil

1 1/2 ablespoons minced fresh ginger (1 1/2-inch piece)

2 shallots, very thinly sliced

1/ 2 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

• 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.
• Meanwhile, in a medium saute 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.
• 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.
• To serve, divide the noodles among 4 shallow bowls; ladle the soup over the noodles.
• SERVES 4