Japanese Udon and Vegetable Soup

Adapted from Moosewood Restaurant Low-Fat Favorites. So nice on a cold winter's night. I served it with tofu marinated and baked in Trader Joe's Soyaki sauce (teriyaki) and some carrot chunks stri-fried with garlic. Yum.

4-5 cups mushroom broth (or veggie broth)
1 package fresh shiitake mushrooms, sliced
1 cup finely chopped leeks, white parts only
2 tsp fresh ginger root, grated
2 tsp soy sauce
1 Tbsp mirin
4 oz udon noodles
2 cups washed, stemmed and chopped spinach
2 Tbsp light miso (I like Westbrae Mellow White Miso)
2 Tbsp chopped scallions
2 Tbsp chopped fresh cilantro

Bring the broth to a boil. Add shiitake, leeks, ginger, soy sauce, and mirin. Cover and simmer until the leeks are tender, about 10 minutes.

Meanwhile in a separate pot, cook the noodles until al dente.

When the leeks are tender, add the spinach and simmer for another minute, until the spinach has wilted but is still bright green. In a small bowl, combine the miso with some of the warm broth and stir until smooth. Add to the soup pot.

Drain the noodles and divide them into 4 bowls. Top with soup, then garnish with scallions and cilantro.