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... 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.
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Ingredients 6 Servings
- 2 containers (32 ounces each) chicken stock, (8 cups)
- 2 cups dried mushrooms, such as shiitake
- 1/2 cup bonito flakes
- 6 pieces (2-inches each) lemon grass
- 4 makrut lime leaves
- 2 teaspoons McCormick Gourmet™ All Natural Korean Style Red Pepper
- 3/4 teaspoon McCormick® Sea Salt Grinder, divided
- 3 bunches baby bok choy, quartered
- 1 teaspoon sesame oil
- 1 teaspoon McCormick Gourmet™ Japanese 7 Spice Seasoning
- 1 package (8 ounces) udon noodles, prepared as directed on package
- 6 poached eggs
- Optional Garnishes
- Sliced radishes
- Chopped fresh cilantro
- Chopped green onions
- Nori (edible seaweed)
- 1 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.
- 2 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.
- 3 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.
- 4 Test Kitchen Tip: Makrut lime leaves are shiny, thick, dark green leaves that grow in doubles—as two connected leaflets. The leaves provide a refreshing lemon-lime aroma and flavor typical of Thai cuisine. To get the maximum amount of flavor when using whole fresh leaves, remove the center stem/vein and discard. Dried leaves can be used whole. Makrut lime leaves are available fresh, frozen or dried in Asian markets and online retailers.
NUTRITION INFORMATION(per Serving)
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