Udon Noodles in Spicy Broth with Mushrooms, Bok Choy and Sprouts
Last week we had some wet and windy weather that really made me want to make soup. Since we had some Bok Choy in the fridge from our last veggie delivery, I decided to make this version. I picked up some mushrooms, sprouts, and noodles from the new Linden Hills Co-op (which is super lovely). The 'cheater's Asian broth' out of How to Eat Supper is a great, quick standby. In addition to the cloves, allspice, ginger, garlic and onions, I also added some fresh lemongrass (also from HVF) to scent the broth. I cooked the noodles, which were packaged delightfully, and sauteed the mushrooms. The bok choy I cleaned and put in the bottom of our soup bowls, piled the noodles on top, and the mushrooms on top of that. I poured the broth over everything and topped with bean sprouts and cilantro.
Beautiful Noodles
1 comment:
Yum! I have been craving something like this! Inspiration again. Thanks!
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