3 ratings

Bonito Udon Broth Bowl With Poached Egg

Look to the sunny side of flavor with this recipe from McCormick’s Flavor Forecast 2017 trends

This udon bowl is packed with spice and protein using one of the up-and-coming food trends of 2017: egg yolks. This recipe will warm you right up.

Recipe courtesy of McCormick


  • 2 32-ounce containers (8 cups) chicken stock, preferably Kitchen Basics Original Chicken Stock
  • 2 cups dried mushrooms, such as shiitake
  • 1/2 cup bonito flakes
  • 6 pieces (2-inches each) lemon grass
  • 4 kaffir lime leaves
  • 2 teaspoons red pepper, preferably McCormick Gourmet Red Pepper (Gochugaru), Korean-Style
  • 3/4 teaspoon sea salt, preferably McCormick Gourmet Sicilian Sea Salt, divided
  • 3 bunches baby bok choy, quartered
  • 1 teaspoon sesame oil
  • 1 teaspoon Japanese seven spice ,McCormick Gourmet Japanese Seven Spice
  • 1 package (8 ounces) udon noodles, prepared as directed on package
  • 6 poached eggs
  • Sliced radishes, for garnish (optional)
  • Chopped fresh cilantro, for garnish (optional)
  • Chopped green onions, for garnish (optional)
  • Chopped green onions, for garnish (optional)


In a large saucepan, bring stock and mushrooms to boil. Boil 5 minutes.

Remove from heat. Add bonito flakes, lemon grass, lime leaves, Korean red pepper, and 1/2 teaspoon of the sea salt; let stand until bonito flakes sink to the bottom.

Strain broth and reserve. Keep warm.

In a large saucepan, blanch bok choy in boiling water until bok choy turns bright green and is lightly tender, about 1 minute. Drain immediately.

Toss bok choy with sesame oil, Japanese seasoning, and remaining 1/4 teaspoon sea salt in large bowl.

To serve, ladle bonito broth into 6 serving bowls.

Top each evenly with cooked noodles, seasoned bok choy, and a poached egg. Garnish with radishes, cilantro, green onions, and nori, if desired. Serve warm.