This bowl has all the makings to become your signature go-to lunch or dinner. The texture: Chewy udon noodles. The taste: Slightly spicy, umami-loaded broth. The protein: Semi-runny, richly flavored poached egg. The seasonings: Japanese Seven Spice Seasoning and Korean-Style Red Pepper. Served warm by the bowlful, it’s comforting, filling and ready in just 35 minutes.
Bring stock and mushrooms to boil in large saucepan. 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.
Blanch bok choy in large saucepan of 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.
Test Kitchen Tip: Bonito flakes or Katsuobushi is dried, fermented and smoked skipjack tuna that is shaved into thin flakes. They are commonly used to provide umami flavor to dashi stock, soups, stews and sauces. They can be found in the Asian aisle of some supermarkets, in Asian groceries or online specialty stores.