Bok Choi & Spicy Garlic Prawns over Rich Brothy Udon Noodles

The name is a little long, but it does pretty perfectly describe this straightforward, hearty, spring-timey soup. Our bok choi is growing at a ferocious clip out in the side garden, so we’re thinking up lots of ways to enjoy the harvest. And there’s a secret to the deeply flavorful broth – some fish sauce our friends brought us from a recent trip overseas.

Bok Choi, Spicy Prawns and Rich Udon Noodle Broth
Bok Choi, Spicy Prawns and Rich Udon Noodle Broth

Make the broth In a medium-sized saucepan, heat a generous scoop of white miso in enough water for two people – say, three cups of water. Add splashes of fish sauce (generous); sesame oil (a smidge); chili oil (a medium amount); mirin (a medium amount); a splash of rice wine vinegar (a medium amount) and soy sauce (a medium amount). Bring to a simmer and then back down to just below a simmer, stirring to break up the miso. Taste the broth to balance it, and add what elements will make it taste better.

Cook the shrimp (or omelet) In a wok over high heat, add a splash of vegetable oil. Then toss in two cloves minced garlic and an inch of minced ginger – skin removed, of course. Toss until the garlic starts to turn fragrant – a minute or two. Then add 1/2 pound to a pound of cleaned large shrimp or regular prawns (depending on how hungry you are) and stirfry until the prawns turn a healthy pink and look delicious. (If you’re going vegetarian or don’t have shrimp on hand, another option is stirfrying two eggs and a touch of soy sauce and mirin into a delicious omelet.) Pull the prawns and set aside in a bowl.

Prep the noodles Keep the wok hot and add a splash of vegetable oil and another clove of chopped garlic and one head of baby bok choi, chopped roughly. Give a quick stir to toss the garlic and bok choi, then add a splash of mirin, give it another stir, and clap the wok lid on. Let it steam for just a short while – maybe 30 seconds – until the bok choi starts to cook and turn a brilliant green, but isn’t too wilty. Give it a stir, make sure it’s ready to eat, and pull off the heat.

Meanwhile, in a pot of boiling water, heat either fresh-frozen udon noodles (OUR FAVORITE!!) our cook dried udon noodles until they’re ready to eat.

In a two eating bowls, layer the udon noodles and pour the broth over the top. Top with the bok choi and prawns and enjoy!

Bok Choi, Spicy Prawns and Rich Udon Noodle Broth
Bok Choi, Spicy Prawns and Rich Udon Noodle Broth


  • Generous scoop of white miso
  • Fish sauce
  • Sesame Oil
  • Chili Oil
  • Mirin
  • Rice wine vinegar
  • Soy sauce
  • 3 cloves minced garlic
  • 1 inch minced ginger (skin removed)
  • 1/2 to 1 pound shrimp (depending on how hungry you are) or 2 eggs for an omelet
  • One head baby bok choi, chopped roughly
  • Fresh-frozen udon noodles (preferred) or dried – enough to serve two


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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

5 thoughts on “Bok Choi & Spicy Garlic Prawns over Rich Brothy Udon Noodles”

  1. This looks delicious. I am going to make it with shallots instead of garlic as I am allergic. Udon noodles and bok choi are two of my favs! Thanks for sharing this recipe.

      1. Being allergic to garlic is a challenge in the food world, I am grateful to have a good friend in the shallot to help me out with recipes like this! Have a wonderful day.

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