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.
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!
- Generous scoop of white miso
- Fish sauce
- Sesame Oil
- Chili Oil
- 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
- Sriracha Chili Garlic Bok Choy | Recipes with Riki (justaddcheese.com)
- Sesame-Soy Salmon with Sautéed Bok Choy and steamed rice (breadplusbutterequalslove.wordpress.com)
- Bok Choy Scrambled Eggs (healthyeatingstartswithapoem.wordpress.com)