Mushroom and kale udon soup with wontons

My mom visited town this weekend, so I made this udon noodle soup topped with local mushrooms, roasted kale and spinach, and homemade tofu wontons.


I sauteed the mushrooms with just some olive oil and salt.



And pan seared kale and spinach with some sesame seeds.



My mom and I made these wontons with store-bought wrappers. They are filled with cabbage, carrot, ginger, onion, and white pepper.



I deglazed the pan I used to cook the wonton filling to make a rich broth. I added some mushrooms, sesame oil, soy sauce, and black vinegar to fill it out.



Ready to serve.



Hazel Dell mushrooms are insanely delicious. Spencer's still a little creeped out by mushrooms, but as a vegetarian, I especially love their interesting texture and savory flavor.



The broth with udon noodles added.


Mom piles everything into the soup bowl.


Hooray wontons!