Susan is an amazing cook, and it’s been a long time coming that she has her chance to be featured on our site. Her knowledge of different types of cuisine is admirable, and she has a natural interest and excitement when it comes to learning more. She’s a talented chef, an interesting writer, a lover of photographer, a budding food stylist, a doting mother and a reliable friend. Susan has recently returned to blog she set up a couple of years ago, The Home Artist. You can check out her blog for other great recipes, but today, she’s sharing one right here.
“We are big fans of Asian comfort food and this soup is our hands down, most craved favorite. There is something so satisfying when these fresh Chinese greens meet the “umani” of the mushrooms and oyster sauce, the saltiness of the ﬁsh sauce, the tart of the rice vinegar and the creaminess of the sesame oil. I promise you, a little ﬁsh sauce will send this dish home. Itʼs a just super tasting broth. Enjoy this comforting and easy Asian soup!”
Udon Soup with Bok Choy and Shiitake Mushrooms – Serves 4
32 ounces chicken stock
2 tablespoons oyster sauce
2 tablespoons unseasoned rice vinegar
4 teaspoons sesame oil, divided
12 ounces dried udon noodles or 2 packages of frozen udon noodles
1/4 cup fresh grated ginger root (about a thumb size)
2 tablespoons grapeseed or canola oil, for stir frying
2-3 bunches bok choy, ends removed and sliced in half inch strips
Handful of Chinese pea pods
1 1/2 cups sliced shiitake mushrooms, stemmed and thinly sliced
1 teaspoon ﬁsh sauce (or 1/2 tsp salt)
2 medium carrots, cut into 1/8” x 2” strips (julienned)
8 ounces extra ﬁrm tofu (or cooked shredded chicken)
3 scallions, thinly sliced, for topping
Make the soup:
In a pot, heat the chicken broth, oyster sauce, rice vinegar and 2 teaspoons of sesame oil.
If using the dry udon noodles, cook them in boiling water for 7-8 minutes. Frozen type udon take only one minute in boiling water. Drain and separate into serving bowls.
For the stir fry:
Heat a good sized skillet over medium heat. Add the grape seed oil or canola oil, then toss in the ginger as soon as the oil shimmers followed by the bok choy, mushrooms, pea pods, remaining sesame oil, and ﬁsh sauce or salt). Stir fry for 2 minutes then add carrots and the tofu or chicken. Add this stir fry to the soup, and simmer gently for 3-5 minutes to marry the ﬂavors.
Ladle the soup over the udon noodles and garnish with chopped scallions.
Click HERE for the printable recipe.Pin It
Other recipes you may enjoy...
Looking for a Push
Tonya’s Guest Test Kitchen
The Product of Inspiration
Bianca’s Guest Test Kitchen
Feeling Fine With Vegan Vine Wine