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Mushroom & Bok Choy Udon Noodle Bowls

A Japanese specialty with bok choy and spring onions in a delicious broth.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Course Culinary Collection, Soups, Breads and Stews
Cuisine Asian, Japanese
Servings 6



  • 1 bunch spring onions, roughly chopped
  • 1 cup button mushrooms, roughly chopped
  • ¼  cup crumbled dried seaweed, such as kombu or wakame
  • thumb size chunk of ginger, crushed and unpeeled
  • whole, unpeeled garlic cloves, crushed
  • tsp sea salt flakes


  • 500 g udon noodles
  • tbsp butter
  • cup chopped leeks
  • 250 g white button mushrooms, sliced
  • tsp ginger, grated
  • cloves garlic, finely grated
  • ¼  cup mirin
  • 1 tsp sesame oil
  • tbsp soy sauce
  • 100 g baby bok choy, sliced down each centre
  • ½  cup white miso
  • spring onions, finely chopped, for garnish


For the broth:

  • In a large pot, bring 2 litres of water to a boil over high heat. Add all of the broth ingredients.
    Reduce heat to a low simmer and cook for 20 minutes with the lid on.
    Strain and set aside.

For the noodles:

  • Meanwhile, cook udon noodles until al dente, then drain and rinse under cold water to stop them cooking further.
  • In a large pot, melt butter over medium heat. Add leeks and button mushrooms and sauté until tender.
    Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Pour in reserved broth and bring to a simmer.
  • Add bok choy, udon noodles and miso and stir gently for 2 minutes until greens are cooked and noodles are heated through.
    Divide noodles among bowls and ladle hot soup over. Sprinkle with spring onions and serve.
Keyword asian, ramen, soup