This bowl has all the makings to become your signature go-to lunch or dinner. The taste: slightly spicy, umami-loaded broth. Served warm by the bowlful, it’s comforting, filling and ready in just 35 minutes.
Main Recipe | Serves 4
32 oz Kitchen Basics® Original Chicken Stock
2 cups dried mushrooms, such as shiitake
1/2 cup bonito flakes
6 pieces lemongrass, 2" each
4 eaches kaffir lime leaves
2 tsps MCCORMICK GOURMET KOREAN STYLE RED PEPPER (GOCHUGARU)
1 package udon noodles, 8 ounces, prepared as directed on package
6 eaches poached eggs
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.
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.
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. To poach eggs: Fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Gently stir water in one spot and carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.
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