U down for Udon?
It only took me like a half hour to think of that headline. But in all seriousness, I'm kind of obsessed with these new noodles. Just about one Sunday a month I treat myself and my stomach to an all you can eat Sushi session. The sushi place I attend isn't some buffet in a strip mall. Ok...it's in a strip mall, but it is not buffet style. You fill out a form, and get served fresh, delicious, and large portioned sushi. I get happy just thinking about it. Seriously, if any of you live in the Hartford area of Connecticut, take a trip to Tisumi Sushi on a Sunday.
Anyway, after a full day of fasting, I usually start off my journey in this joint with some sushi rolls. However, like any all you can eat experience, you need variety. Where in lies the Udon Noodles. The perfect finale to my eating marathon. If my mom were here right now, she would tell me to stop bragging about overeating.
So this Saturday morning, I took it upon myself to create my own little version of a Udon Noodle soup. I bought some baby bok choy and some regular button mushrooms. Shitakes probably would be better suited but those can be expensive and we can't always live luxurious lives can we? Also bok choy...kinda my new favorite thing. Try it out. I opted to go vegetarian here and not use any meat but this would be fabulous with beef, chicken, pork or shrimp. In all honesty, I was feeling a little bit lazy. However, as I started taking pictures of this dish, I realized it needed something more. Something hearty. I took some inspiration from A Plate of Good Food and added in a poached egg. The runny egg yolk adds the perfect richness and creaminess to the soup. Side note, this is one of the easiest dishes I've ever made. Don't be daunted at all. You don't even have to cook the noodles separately. I just threw them into my pan and they cooked in the broth.
Anyway, after a full day of fasting, I usually start off my journey in this joint with some sushi rolls. However, like any all you can eat experience, you need variety. Where in lies the Udon Noodles. The perfect finale to my eating marathon. If my mom were here right now, she would tell me to stop bragging about overeating.
So this Saturday morning, I took it upon myself to create my own little version of a Udon Noodle soup. I bought some baby bok choy and some regular button mushrooms. Shitakes probably would be better suited but those can be expensive and we can't always live luxurious lives can we? Also bok choy...kinda my new favorite thing. Try it out. I opted to go vegetarian here and not use any meat but this would be fabulous with beef, chicken, pork or shrimp. In all honesty, I was feeling a little bit lazy. However, as I started taking pictures of this dish, I realized it needed something more. Something hearty. I took some inspiration from A Plate of Good Food and added in a poached egg. The runny egg yolk adds the perfect richness and creaminess to the soup. Side note, this is one of the easiest dishes I've ever made. Don't be daunted at all. You don't even have to cook the noodles separately. I just threw them into my pan and they cooked in the broth.
Ingredients:
1 package dried Udon Noodles
4 cups chicken broth
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 teaspoon fish sauce
3 cloves garlic minced
1 tablespoon minced ginger
1 head of baby bok choy
1/2 pound button mushrooms thinly sliced
1 tablespoon chili garlic sauce (optional)
green onions dice (to garnish)
In a large skillet heat sesame oil and sautee ginger and garlic. Once browned and fragrant add in soy sauce and fish sauce. Stir to combine and add in mushrooms and bok choy. Cook until mushrooms become soft and tender. Roughly 5 - 7 minutes. Add in chicken broth and bring to a boil. Once broth is boiling, add in the Udon noodles and cook until noodles are al dente (about 8 minutes). Stir in chili garlic sauce and green onions. Place noodles into shallow bowls and ladle in the broth. Top with a poached egg if desired.
1 package dried Udon Noodles
4 cups chicken broth
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 teaspoon fish sauce
3 cloves garlic minced
1 tablespoon minced ginger
1 head of baby bok choy
1/2 pound button mushrooms thinly sliced
1 tablespoon chili garlic sauce (optional)
green onions dice (to garnish)
In a large skillet heat sesame oil and sautee ginger and garlic. Once browned and fragrant add in soy sauce and fish sauce. Stir to combine and add in mushrooms and bok choy. Cook until mushrooms become soft and tender. Roughly 5 - 7 minutes. Add in chicken broth and bring to a boil. Once broth is boiling, add in the Udon noodles and cook until noodles are al dente (about 8 minutes). Stir in chili garlic sauce and green onions. Place noodles into shallow bowls and ladle in the broth. Top with a poached egg if desired.
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