Mushroom & Bok Choy Udon Noodle Bowls
A Japanese specialty with bok choy and spring onions in a delicious broth.
Ingredients
Broth:
- 1 bunch spring onions, roughly chopped
- 1 cup button mushrooms, roughly chopped
- ¼ cup crumbled dried seaweed, such as kombu or wakame
- 1 thumb size chunk of ginger, crushed and unpeeled
- 2 whole, unpeeled garlic cloves, crushed
- 1 tsp sea salt flakes
Soup:
- 500 g udon noodles
- 2 tbsp butter
- 1 cup chopped leeks
- 250 g white button mushrooms, sliced
- 1 tsp ginger, grated
- 2 cloves garlic, finely grated
- ¼ cup mirin
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 100 g baby bok choy, sliced down each centre
- ½ cup white miso
- 4 spring onions, finely chopped, for garnish
Instructions
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.