Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 tablespoon thinly sliced peeled ginger root
- 1 medium onion, diced
- 1 cup cremini mushroom, thinly sliced
- 1/2 cup matchstick-thin strips peeled carrot
- 6 cups Pacific Foods® Organic Unsalted Chicken Bone Broth
- 1 tablespoon dark soy sauce
- 1 teaspoon spicy sesame oil
- 10 ounces baby bok choy, halved
- 15 ounces udon noodles, cooked according to package directions
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Instructions
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Step 1
In a large pot over medium heat add the olive oil, garlic, ginger and onion. Season to taste with salt and pepper. Cook until onion begins to turn translucent, about 5 minutes. Add the mushrooms and carrots. Cook until vegetables soften, about 5 minutes.
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Step 2
Pour in the broth, soy sauce and sesame oil. Bring to a simmer and cover with lid. Cook for 15 minutes. Stir in the bok choy and udon noodles. Continue cooking until bok choy is cooked throughout, about 5 minutes. Serve immediately. Garnish with fresh cilantro, if desired.
