Ingredients
The following ingredients have 4 Servings
- 1 tablespoon light oil, (such as canola or vegetable)
- 100 g shiitake mushrooms or buttons mushrooms
- 8 heads of baby bok choy, (sliced lengthwise into quarters)
- 3 cloves garlic, (sliced)
- 6 cups water
- 1/4 cup white miso paste
- 2 200g packets udon noodles ((the pre-cooked kind))
- 1/2 block soft tofu, (cubed)
- 2 green onions, (sliced)
- 1 tablespoon sesame seeds
- hot sauce or sriracha ((optional))
Instruction
- Add the oil to a large pot over medium-hight heat. When hot add in the mushrooms and sauté for about 5 minutes until they have softened and begin to brown. Remove them from the pot and set aside in a medium bowl.
- Return the pot to the heat and now add the bok choy and garlic. If needed, add a splash of water to stop them from sticking. Cook another 5 minutes or so until the bok choy is softened. Remove from the pot and add to the bok choy and garlic to the bowl with the mushrooms.
- Now return the pot back to the heat and add the water. Use your spoon to scrape up any bits that were stuck to the bottom. Bring to a boil then reduce to simmer. Whisk in the miso paste, then add the udon noodles. Cook for 1 - 2 minutes until the noodles are loosened. Add the bok choy, garlic, and mushrooms back into the pot along with the miso soup and the tofu. Heat for another 1 - 2 minutes until everything is heated through. Divide among bowls and garnish with green onions, sesame seeds, and hot sauce if using.
