I’m a bit obsessed with noodle soups at the moment. Tonight I made udon noodles with a spicy soy ginger broth (and just a splash of mirin). It was much less salty than the last broth I made.

The broth was good, and the whole wheat udon performed like a champ, but the veggies made this dinner. I added baby bok choi, scallions, a carrot, two small thai bird chili peppers, and some honshimeji mushrooms. The mushrooms were incredibly expensive to the tune of $19.99 a pound, but I only needed a dollar’s worth for a hearty serving in two bowls.

The veggies, cut and ready to go:

The finished product!