- 1 tablespoon neutral oil
- 8 scallions divided
- 1 large potato peeled and diced
- 3 cups water
- 5 ounces spinach
- 15- ounce can full-fat coconut milk
- 16 ounces fresh or frozen udon
- Salt and pepper to taste
For serving, optional:
- Sesame oil
- Black sesame seeds
Prepare the scallion garnish:
Cut the 4 scallion greens in half cross-wise. Using a sharp knife, cut the halved pieces in half again lengthwise to create a flat side. Very thinly slice each of these flat pieces of scallion greens into thin matchsticks, about 1/8-inch or 1/16-inch wide. The scallion slices will curl naturally. Set them aside in a bowl and reserve for garnish.
Prepare the broth:
Heat the oil in a wide pot over medium heat. Add cut scallions to the pot and cook, stirring occasionally, until bright green about 5–7 minutes. The scallions shouldn’t brown, so adjust the heat as necessary to prevent browning.
Add the diced potato and pour in the water. Season liberally with salt and pepper. Bring to a boil and then reduce heat and simmer for 25 minutes or until the potato is fork tender.
Calories: 458kcal | Carbohydrates: 47g | Protein: 12g | Fat: 28g | Sodium: 616mg | Fiber: 5g | Sugar: 5g | Vitamin C: 26mg