Udon Noodle Soup with Bok Choy and Mushrooms
This udon noodle soup with mushrooms and bok choy is a delicious and easy dinner recipe with a rich blend of flavors that's ready in under 20 minutes.
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Servings: 4 servings
Ingredients
- 8 cups vegetable stock
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 inch ginger
minced or grated
- 4 cups mushrooms
sliced
- 9.5 ounces udon noodles
- 5 baby bok choy ends removed
- Optional - chili garlic sauce or sliced chilis for topping
Instructions
- In a large pot, bring the stock, vinegar, soy sauce, sesame oil, and ginger to a boil.
- Reduce to a simmer and add the mushrooms. Let them gently boil for five minutes.
- Add the noodles and boil for another four minutes (or time according to package directions).
- Remove the pot from heat and add the bok choy. Cover and allow bok choy to wilt for one to two minutes.
- Ladle into bowls and serve immediately. Serve with chili garlic sauce or sliced chilis if desired.
Notes
Storage - leftovers will keep in an airtight container for up to 4 days in the refrigerator.
Nutrition
Serving: 1g | Calories: 339kcal | Carbohydrates: 58g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 3539mg | Potassium: 341mg | Fiber: 6g | Sugar: 14g | Vitamin A: 7287IU | Vitamin C: 66mg | Calcium: 162mg | Iron: 2mg