2 cloves garlic
1/2 ounce of ginger
1 pint shiitake mushrooms
1 head of bok choy (about 12 oz)
2 cups of spinach
2 tablespoons soy sauce
4 cups vegetable or chicken stock
9 ounces of udon noodles
2 teaspoons of sesame oil
Clean and prepare leeks cutting lengthwise and then crosswise into 1/4 inch slices. Let leeks soak in a bowl of water to allow any sediment to sink to the bottom,
Finely mince or grate garlic and ginger and dice mushrooms. Rinse and thinly slice up bok choy lengthwise.
Heat a tablespoon of oil in a medium sized pot. Add leeks and sauté for 3 minutes, or until they’ve softened.
Add garlic, ginger, mushrooms, and boy choy to pot and sauté for another 5 minutes, being careful not to burn the garlic.
Stir in vegetable broth and soy sauce and bring soup to a boil. Once boiling, reduce heat to a simmer for about 5 more minutes.
Add udon noodles and sesame oil. Let soup continue to simmer for 3 more minutes.
Add spinach and cook until bright green (about 1-2 minutes)
Serve and enjoy!