Ingredients
Broth
- 8 cups vegetable stock
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 inch fresh ginger, minced or grated
Soup
- 4 cups mushrooms, sliced
- 9.5 ounces udon noodles
- 5 baby bok choy, ends removed
Optional Toppings
- Chili garlic sauce or sliced chilis
Instructions
- Prepare the broth: In a large pot, combine the vegetable stock, rice vinegar, soy sauce, sesame oil, and minced ginger. Bring the mixture to a boil over medium-high heat, allowing the flavors to meld.
- Simmer mushrooms: Reduce the heat to a gentle simmer and add the sliced mushrooms. Let them cook in the broth for about five minutes until they become tender and absorb some of the broth’s flavor.
- Cook noodles: Add the udon noodles to the simmering pot and boil for an additional four minutes, or according to the package instructions, until the noodles are soft and heated through.
- Add bok choy: Remove the pot from heat, then add the baby bok choy. Cover the pot and let the bok choy wilt for one to two minutes, ensuring it stays crisp yet tender.
- Serve: Ladle the soup into bowls and serve immediately. Add optional chili garlic sauce or sliced chilis on top for extra heat, if desired.
Notes
- Adjust soy sauce to taste for saltiness.
- Use fresh ginger for the best flavor.
- Replace vegetable stock with chicken stock if preferred.
- The soup can be made vegan by ensuring udon noodles contain no egg.
- For added protein, tofu or cooked chicken can be added.
- Serve with a side of steamed rice or dumplings for a fuller meal.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
