Susan’s Test Kitchen

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Udon Soup with Bok Choy and Shiitake Mushrooms

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=Udon Soup Ingredients - The Duo Dishes

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.

Udon Noodles Mushrooms - The Duo Dishes

“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 - The Duo Dishes

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.

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6 Responses | TrackBack URL | Comments Feed

  1. It’s always nice to meet new food bloggers, cooks and chefs. I’m out to check Susan’s blog. Thanks for the link and recipe!


  2. I love the simplicity of this soup and how it’s just so comforting!


  3. This is such a comforting and delicious meal.


  4. Stunning! So much umami in this dish too, with the fish sauce, oyster sauce, and shiitake mushrooms (which produce two natural flavor enhancers), this dish HAS to rock.


  5. I just adore Asian comfort food. I’ve printed this recipe and plan to make it for one of our spring dinners we have planned with friends. The soup looks perfect! I agree with Chris that this dish “HAS to rock”. Wonderful.


  6. I love mushrooms for their nutritional value and I would try any recipe that makes them tastefull. I’ll try your recipe Susan.


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