- Servings: 4
6 cups vegetable broth
1 inch ginger, scrubbed or peeled and cut into coins
4 cloves garlic, sliced
1/2 pound udon noodles (these can be found in the refrigerated section of Asian markets)
several handfuls fresh spinach, washed and trimmed of tough stems
1 cup cooked and flaked salmon
1 scallion, thinly sliced
1 handful cilantro leaves
sesame oil and/or hot sauce, to garnish
Place the broth, ginger, and garlic in a saucepan. Bring to a boil, then reduce heat and simmer ~20 minutes, to cook the garlic and infuse the broth with the ginger.
While the broth simmers, heat a large pot of water, and cook the udon noodles according to package directions (or, if your package has no directions, until done). Dump into a colander, and rinse to keep them from clumping.
Ladle out a tangle of noodles into each bowl, and top with a handful of spinach and salmon. Pour some of the hot broth and garlic (but not the inedible ginger) over the top, heating and wilting everything deliciously. Garnish with scallion and cilantro, and top with a few drops sesame oil and/or hot sauce, if desired. Slurp.