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
Broth Ingredients
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
Directions
- 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.
Kathryn says
I made this dish tonight and found the broth to be way too diluted. I ended up adding flavour with lime juice, Sriracha sauce and fresh chillies. If I make it again I will double the spices. That said, it came together quickly and had a nice combination of flavours.
Amy says
Hi Kathryn – determining the right amount of seasoning is always tricky with blog posts. In the past, I’ve had comments that there’s too much, or not enough. When following a recipe, I tend to do what you did – adjust the flavor to my liking – and love lime and heat just like you! Glad you were able to make this work for you. Thanks for stopping by, Kathryn!
Jachi says
It looks so delicious and easy to make.
I am going to cook it tomorrow for my family.
Thank You!
Amy says
Hope you like it! Thanks for stopping by!