Udon Noodle Soup with Baby Bok Choy
By Tested and perfected in the Sur la Table kitchen
Images
Serves
6 servings
Ingredients
1 tablespoon peanut or vegetable oil
1 cup thinly sliced yellow onion
1 teaspoon minced garlic
1 tablespoon minced ginger
1/2 cup julienned carrot
2 cups sliced shitake mushrooms
1/2 pound baby bok choy, ends trimmed, roughly chopped
1/2 cup soy sauce
1 teaspoon sesame oil
1/4 cup mirin
2 quarts dashi broth
1/2 pound fresh or frozen udon noodles, prepared according to package directions
Pinch togarashi (optional), sliced green onion and cilantro leaves to garnish
1 cup thinly sliced yellow onion
1 teaspoon minced garlic
1 tablespoon minced ginger
1/2 cup julienned carrot
2 cups sliced shitake mushrooms
1/2 pound baby bok choy, ends trimmed, roughly chopped
1/2 cup soy sauce
1 teaspoon sesame oil
1/4 cup mirin
2 quarts dashi broth
1/2 pound fresh or frozen udon noodles, prepared according to package directions
Pinch togarashi (optional), sliced green onion and cilantro leaves to garnish
Procedure
Dashi forms the base for Japanese miso soup, clear broth, noodle broth, and many kinds of simmering liquid. The most common form of dashi is a simple broth containing kombu (edible kelp) and bonito flakes (preserved tuna). Low sodium chicken broth can be substituted, however, this dashi has a delicate nuanced clean flavor that is revered in Japanese cooking, so it is highly recommended in this recipe.
Add oil to a large pot or Dutch oven and heat over medium high heat until shimmering. Add onion and carrot and stir-fry until soft, add garlic and ginger and cook for one more minute. Add shitakes and baby bok choy and stir-fry until bright green and tender, about 3 minutes.
Add soy sauce, sesame oil, and mirin, cook for 2 minutes. Pour in dashi broth. Bring to a boil and then reduce heat to low, simmer for 10 minutes or until the broth has developed a rich full flavor.
Just before serving: Add udon noodles and heat through. Using tongs, divide noodles among the bowls first and then ladle vegetables and broth over the top. Garnish with tagarashi, green onion and cilantro. Serve immediately.
Add oil to a large pot or Dutch oven and heat over medium high heat until shimmering. Add onion and carrot and stir-fry until soft, add garlic and ginger and cook for one more minute. Add shitakes and baby bok choy and stir-fry until bright green and tender, about 3 minutes.
Add soy sauce, sesame oil, and mirin, cook for 2 minutes. Pour in dashi broth. Bring to a boil and then reduce heat to low, simmer for 10 minutes or until the broth has developed a rich full flavor.
Just before serving: Add udon noodles and heat through. Using tongs, divide noodles among the bowls first and then ladle vegetables and broth over the top. Garnish with tagarashi, green onion and cilantro. Serve immediately.
Udon Noodle Soup with Baby Bok Choy
By Tested and perfected in the Sur la Table kitchen
Serves
6 servings
Ingredients
1 tablespoon peanut or vegetable oil
1 cup thinly sliced yellow onion
1 teaspoon minced garlic
1 tablespoon minced ginger
1/2 cup julienned carrot
2 cups sliced shitake mushrooms
1/2 pound baby bok choy, ends trimmed, roughly chopped
1/2 cup soy sauce
1 teaspoon sesame oil
1/4 cup mirin
2 quarts dashi broth
1/2 pound fresh or frozen udon noodles, prepared according to package directions
Pinch togarashi (optional), sliced green onion and cilantro leaves to garnish
1 cup thinly sliced yellow onion
1 teaspoon minced garlic
1 tablespoon minced ginger
1/2 cup julienned carrot
2 cups sliced shitake mushrooms
1/2 pound baby bok choy, ends trimmed, roughly chopped
1/2 cup soy sauce
1 teaspoon sesame oil
1/4 cup mirin
2 quarts dashi broth
1/2 pound fresh or frozen udon noodles, prepared according to package directions
Pinch togarashi (optional), sliced green onion and cilantro leaves to garnish
Procedure
Dashi forms the base for Japanese miso soup, clear broth, noodle broth, and many kinds of simmering liquid. The most common form of dashi is a simple broth containing kombu (edible kelp) and bonito flakes (preserved tuna). Low sodium chicken broth can be substituted, however, this dashi has a delicate nuanced clean flavor that is revered in Japanese cooking, so it is highly recommended in this recipe.
Add oil to a large pot or Dutch oven and heat over medium high heat until shimmering. Add onion and carrot and stir-fry until soft, add garlic and ginger and cook for one more minute. Add shitakes and baby bok choy and stir-fry until bright green and tender, about 3 minutes.
Add soy sauce, sesame oil, and mirin, cook for 2 minutes. Pour in dashi broth. Bring to a boil and then reduce heat to low, simmer for 10 minutes or until the broth has developed a rich full flavor.
Just before serving: Add udon noodles and heat through. Using tongs, divide noodles among the bowls first and then ladle vegetables and broth over the top. Garnish with tagarashi, green onion and cilantro. Serve immediately.
Add oil to a large pot or Dutch oven and heat over medium high heat until shimmering. Add onion and carrot and stir-fry until soft, add garlic and ginger and cook for one more minute. Add shitakes and baby bok choy and stir-fry until bright green and tender, about 3 minutes.
Add soy sauce, sesame oil, and mirin, cook for 2 minutes. Pour in dashi broth. Bring to a boil and then reduce heat to low, simmer for 10 minutes or until the broth has developed a rich full flavor.
Just before serving: Add udon noodles and heat through. Using tongs, divide noodles among the bowls first and then ladle vegetables and broth over the top. Garnish with tagarashi, green onion and cilantro. Serve immediately.