Stir-Fry Udon Soup with recipe

 

 Stir-fry udon soup
• Makes 4 large servings

o 8 cups broth or stock of your choice
o ½ pound of chicken, pork, beef, or shrimp that matches the stock
o ½ pound of udon noodles
o Tofu (amount can vary)
o 7-10 shiitake or crimini mushrooms
o 2-3 peeled carrots (julienned)
o 1 ½ head or spinach (optional)
o 4 small baby bok choy (about 3-4 ½ inches tall and halved)
o 1 cup of green onion (diced)
o 1 ½ cup of bean sprouts
o Canola or sesame oil
o Cilantro for garnish

1. Heat the broth up until it is at a full boil, reduce to seven cups and move to low heat

2. In a large wok pour the oil and heat, add the carrots and stir-fry for about 3-4 minutes

3. Add the meat and heat for another 3 minutes

4. Add the green onion, mushrooms, and bean sprouts then heat for 3 minutes, and remove from heat

5. Heat the broth back up to a full boil and pour the stir-fry in, add the spinach and bok choy, then heat for 10 minutes or until bok choy is tender

6. Place an even amount or noodles and tofu into 4 large bowls and pour the hot broth over them

7. Allow broth to sit for 1 minute so the noodles can warm up, garnish with cilantro and serve while still steaming