December 23, 2016
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.
Ingredients
- 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)
Directions
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.