Perfect Hearty (Yet Light) Winter Soup

It’s been forever and a day since I posted a recipe on here, and it’s high time I shared one. Tom’s mum made a version of this for my birthday, and it was so good that we’ve since added it into our home as well, with some slight changes. It’s been really great for the cold weather because it’s flavorful but it doesn’t leave my stomach feeling heavy. Enjoy!

What You Need

☑ 1 can (14.5 ounces) beans (navy, red, black- your choice!)
☑ 1 small onion, chopped
☑ 1 lb (1 can) button mushrooms
☑ 10 ounces baby spinach
☑ 4 small red potatoes cut into 1/2 inch
☑ 2 servings of udon (two small packages) optional
☑ 1/4 tsp thyme
☑ 1 Tbsp vegetarian oyster sauce (made from mushrooms)
☑ 1 Tbsp olive oil
☑ 1 1/2 cups water
☑ red cooking wine
☑ sea salt

What You Do

1. Cook your udon according to package directions! You can add whatever noodles you like here, but I love the big fat udon noodles so that’s what we went with. Udon comes in small packages at the average grocery store, but at an Asian grocer it can come in large bundles. If you’re using the small packages, grab two, and if you’re using the bundle, just separate out two servings (if they aren’t already separated for you!) Udon doesn’t take that long to cook, so strain it and set it aside when it’s done.

2. While your udon is cooking, heat your olive oil in a large pot over medium heat and add your onion and potatoes and cook until the onion is slightly brown (5 min or so) before adding a pinch (or three, if you’re like me) of salt, mushrooms and thyme for another few minutes until the mushrooms are tender (if you’re using fresh).

3. Add 1 1/2 cups water, a splash of red cooking wine, your cooked and drained noodles, 1 tbsp of vegetarian oyster sauce, and the spinach to the pot, stir, cover with a lid, and let it cook for 8-10 minutes (or until your potatoes are tender).

Serve hot and enjoy!