Udon Noodle Soup with Bok Choy
“This is one of my mother’s favourite soups. Noodles and a clear broth. You can either use a vegetable stock, a bone broth or chicken stock with this recipe. This soup can be vegan, vegetarian, pescetarian or meat based. Experiment, it’s fun.” - Theresa
PREP TIME: 10 to 15 minutes
COOKING TIME: 20 to 35 minutes
For the soup:
For the garnish:
2 tablespoons (30 mL) spring onions/chives, finely chopped
1/2 lemon, thinly sliced
A pinch of red chili flakes
To prepare the bok choy:
3 small bok choy, divided in two (6 pieces)
1 clove of garlic, crushed
2 teaspoons (10 mL) olive oil
1 to 2 packages of udon/soba noodles (4 individual portions in each package)
4 cups (1 L) of water
1. To start soup: Bring bone broth or vegetable stock to a boil. Add lemongrass, grated ginger, garlic and tamari sauce. Reduce to simmer for 15 to 20 minutes.
2. While stock simmers, cook udon noodles or soba noodles per package instructions and rinse under cold water.
3. Next, sauté bok choy and crushed garlic in 2 teaspoons (10 mL) extra virgin olive oil and set aside. Remove clove of garlic and lemon grass from simmering stock.
1. Place pasta in the bottom of bowl and ladle hot stock over. Top with bok choy, shrimp, spring onions or chives and garnish with thin lemon slices. Sprinkle with Red Chili Flakes.
2. If you are using a bone broth or chicken stock base you can garnish the soup with additional cooked chicken or cooked sliced beef.
CLARA & THERESA'S TIPS
1. Cook noodles separately. Place cooked noodles in the bowl first then add stock just before serving. The reason you cook the starch separately is if added the noodles to the soup while cooking, the soup will become cloudy.
2. You can make this gluten free by adding gluten free soba noodles. My mother and I are partial to King Soba, Organic Millet and Brown Rice Noodles.
3. If you are using a bone broth or chicken stock base you can top the soup with cooked chicken, cooked sliced beef, seafood or additional vegetables.