Shiitake and Ginger Udon

8 oz udon (or soba) - boil until al dente. Drain & toss w 2 tsp sesame oil
Heat 2 tsp veg oil & cook 1.5 minced fresh ginger, 2 thinly sliced shallots, and 1/4 pound shiitake mushrooms until soft and golder (~2-3 min)
Stir 2 c chicken stock, 1 tsp rice wine vinegar, and 2 tsp soy sauce into saute, and simmer. Cook until mushrooms are tender (~5 min). Add 3 c spinach, 4 chopped scallions. Stir.
Serves 4.