OMG this is sooooo good! Like fancy, high-end restaurant good. And what’s really awesome about this soup is that it’s ready in about 20 minutes!
This is just the kind of recipe my husband loves. Too bad he’s out of town. Now let’s see if I can pace myself so there’s something left when he gets home….
And if you like spicy foods, this is one of those so-spicy-it-makes-your-nose-run dishes. Of course, if you like Asian flavor without the face-melting heat, you can either leave out the chili paste or cut it way back.
I did something a bit different for the broth. Instead of using something pre-packaged, I pureed an onion with the chili paste, ginger and garlic, sauteed it in toasted sesame oil, and then added water and brought it to a boil. Now that’s a broth that packs a ton of flavor!
Did I mention that this is super healthy? Look at all of that baby bok choy, shitakes and carrot. This delicious soup is something you can feel really good about serving up to your family and guests.
Ingredients (serves 6 – 8)
1 8-ounce package Udon noodles (or soba noodles)
1 pound baby bok choy (washed and thick stems cut off)
4 carrots (cut diagonally)
8 ounces shitake mushrooms (stems removed and sliced)
garnish with sliced green onions and sesame seeds
1 sweet onion (roughly chopped)
2 tablespoons chili paste
2 tablespoons finely grated fresh ginger (I used a microplane for grating)
1 tablespoon finely minced garlic
3 tablespoons toasted sesame oil
2 tablespoons soy sauce of liquid aminos (I used Bragg’s Amino Acids)
8 cups water
- Place the onion, chili paste, ginger and garlic in a food processor. Blend until pureed.
- Heat the sesame oil in the bottom of a large soup pot. Add the pureed mixture and saute over medium-high heat for 5 minutes.
- Add 8 cups of water, soy sauce/liquid aminos, mushrooms and carrots. Bring to a boil.
- Add the noodles and cook for 8 minutes on medium-high heat to maintain the boil. Stir frequently for the first few minutes to ensure noodles do not clump together.
- Turn the heat off and immediately stir in the bok choy, making sure all of it is completely submerged in broth. Cover with a tight-fitting lid and let stand for 3 – 5 minutes to cook the bok choy.
- Serve hot and garnish with sliced green onions and sesame seeds.