Ah
h, autumn is here – time to pull out the sweaters and touques and gloves. Autumn is my second favourite season, after spring, and everything delicious comes alive in autumn! Apples, and squash, stews and fruit crumbles, mmmm. Plus, everyone looks fabulous while shopping at the market.
Autumn is also the time for warm and filling soups. Sometimes I think we should describe soup as cuddly, because it’s like getting a hug from the inside.
This evening I was inspired by a recipe I was on The Kitchn, and tweaked it to suit our needs, even the Mouse had some of it for her dinner!
Autumnal Udon
Ingredients
1 tbsp sesame oil
1 tbsp canola oil
1 onion, sliced into chunks
1 pork cop, or chicken breast, or fish fillet, thinly sliced
4 cups chicken or vegetable stock
1 pack of udon, with seasoning
2 large mushrooms, thinly sliced
1 large carrot, grated
2 cups fresh spinach leaves
Steps
1) Saute your onions and pork in your oils until the onions are soft an the pork browned
2) Add your stock and mushrooms and bring to a boil
3) Add your udon and cook according to the package instructions. Add your carrots at the same time
4) Once your noodles are cooked stir in the seasoning if it came with some, turn off the heat, and stir in your spinach leaves and then serve!
The finished product!
