Makes 2 servings
2 packages cooked Udon noodles (in the refrigerated case in ethnic foods area)
2 bunches baby bok choy, roughly chopped
2 to 3 Tbsp. fresh grated ginger (or more, we like a lot of ginger)
1 garlic clove, minced
2 stalks celery, diced
1 cup sliced mushrooms
1 cup cooked meat diced into bite sized pieces – pork, chicken, beef, turkey all work fine
2 Tbsp. low salt soy sauce
1 tsp. hot Asian pepper oil
1/4 tsp. dried chili flakes
3 scallions, diced
1/2 cup minced cilantro
2 to 3 fresh limes
1. Prepare your vegetables first and set aside.
2. In a medium saucepan, bring 3 cups water to boil. Stir in ginger, garlic and noodles, cook 3 minutes, using a wooden spoon to gently break noodles apart (they are stuck together).
3. Once cooked, add HALF of one of the seasoning packets of the noodles. Stir in meat, bok choy, celery, mushrooms, soy sauce, pepper oil and chili flakes. Cook approximately 30 seconds (we like our veggies crispy). Turn off heat, stir in scallions and cilantro, pour into two large soup bowls and serve with fresh limes to squeeze. Add more soy sauce and pepper oil at the table to taste.
NOTES: This soup can be made with dried Udon noodles, cook to package directions. Other veggies options to use are practically endless, these just happen to be the ones we typically have.