Baby Bok Choy & Udon Soup

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INGREDIENTS

1 bunch scallions, sliced 
6-8 dried shiitake or porcini mushrooms
1 sheet kombu
¼ cup sliced fresh ginger
4 garlic cloves, separated
1 8-ounce packet of fresh mushrooms, caps and stems separated
1 1 1-pound packet of udon noodles
3 tablespoons olive oil
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
2 tablespoon soy sauce
¼ cup miso 
1 pound of baby bok choy


DIRECTIONS

  1. To make the soup’s broth combine ¼ cup of your sliced scallions, dried mushrooms, kombu, fresh ginger, 2 whole garlic cloves, and the stems from your fresh mushrooms in a large pot with 8 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain the broth into a large bowl and set aside.

  2. Prepare the udon noodles according to package directions. Set aside.

  3. Slice the mushroom caps into thin slices. Finely chop the remaining 2 cloves of garlic. 

  4. Heat olive oil in a large pot over medium heat. Add mushrooms and cook until golden brown, about 5 to 7 minutes. Add chopped garlic, rice wine vinegar, sesame oil and soy sauce, and cook for 1 minute more.

  5. Pour in your broth from step 1 and bring to a gentle boil. Stir in miso and continue stirring until miso dissolves.

  6. Add bok choy and cook until tender, about 2 to 3 minutes.

  7. To serve, divide udon noodles among 6 large soup bowls. Ladle in broth and top with remaining sliced sliced scallions.

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quick tips

  • For the fresh mushrooms in this recipe, try using shiitake, oyster or maitake mushrooms for the best flavor.

  • To help dissolve the miso, first add 1 tablespoon of very hot water and the miso in a small bowl, and stir to dissolve. Pour this mixture into your broth.

  • No need to add salt to this recipe -- there’s plenty from the soy sauce and miso.