Udon Soup with Bok Choy, Leeks, and Mushrooms
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Ingredients & Equipment
What we send
- 1 clovegarlic
- 1/2 ounceginger
- 6 ouncesMushrooms Shiitake Local
- 12 ouncesbaby bok choy
- 2 cupsSpinach Baby Organic
- 3 packetssoy sauce
- 32 ouncesvegetable stock
- 9 ouncesudon noodles
- 2 teaspoonssesame oil
What You’ll Need
- 8" medium pot
Prepare LeeksRinse leek and trim and discard dark green top. Halve lengthwise, then cut crosswise into ¼-inch slices. Place in a bowl of cold water and allow dirt to sink to bottom.
Prepare IngredientsMince garlic. Trim and discard skin of ginger and mince. Wipe mushrooms clean with a damp paper towel and quarter caps, discarding stems. Rinse remaining produce. Thinly slice bok choy crosswise.
Sauté VegetablesHeat 1 tablespoon canola oil in a medium pot over medium heat. Drain leeks. When oil is shimmering, add leeks and sauté, stirring, until softened, about 3 minutes. Stir in garlic, ginger, mushrooms, and bok choy and sauté until vegetables are tender, about 5 minutes.
Simmer SoupAdd soy sauce and vegetable broth to pot with vegetables. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until flavors are melded, about 5 minutes.
Cook Udon NoodlesAdd udon noodles and sesame oil to pot with soup over medium heat and simmer until tender, about 3 minutes. Add spinach and cook, stirring, until bright green and tender, 1-2 minutes. Remove pot from heat. Taste and add salt and pepper as needed.
Plate Udon NoodlesServe udon soup in bowls with plenty of room for sloshing. Enjoy!