Udon with Shiitakes & Braised Baby Bok Choy

Inspired by some beautiful baby bok choy that I found at the farmer's market today, here is an Asian noodle recipe that would be right at home in any homestyle Chinese, Japanese or Taiwanese meal. If you can only find full-sized bok choy, they will also work for this recipe.

Udon with Shiitake Mushrooms & Braised Baby Bok Choy

Two different styles of baby bok choy commonly available at farmer's or Asian markets:

Dry, thin, flat (top) and fresh, large, round (bottom) and  udon noodles:

Udon with Shiitakes

Cooking notes: The flavor of the noodles is best if you have a very high heat burner to use with wok cooking. I, unfortunately, do not have this at home. To try to achieve a bit of caramelization on the noodles, I preheat a large cast iron skillet instead. Even if you aren't able to caramelize the noodles, this dish is delicious. In the picture, above, I have used the flat, thin, dried udon noodles but the dish is best with the fresh, fat, round noodles.

Ingredients:

½ pound dried (or 1 pound fresh) udon noodles (large, round are best but any will work)

1 egg, beaten (optional)

1/4 cabbage, shredded

1 medium carrot, shredded or shaved into long strips

8 shiitake mushrooms, sliced thinly

1 shallot or ½ small red onion, chopped (1/4-inch dice)

2 cloves garlic, finely chopped

2 Tablespoons untoasted sesame or peanut oil

Sauce Ingredients:

2 teaspoons low-sodium soy sauce

2 teaspoons vegetarian oyster sauce

1/4 teaspoon salt, optional

1 teaspoon sugar

2 teaspoon mirin

1/2 teaspoon toasted sesame oil

2 Tablespoons water

Directions:

1. If using dried udon noodles, cook in boiling water for 2/3 the amount of time recommended on the package, then drain and run cold water over the noodles to stop the cooking. If using fresh noodles, just untangle noodles with your fingers (do not pre-cook). Set aside.
2. Mix together sauce ingredients; set aside.
3. In a hot wok or cast iron skillet over high heat, add 1 tablespoon of oil, shallot and garlic; stir briefly for a couple of seconds being careful not to let them brown. Add cabbage, carrot and mushrooms, stir-frying for 1-2 minutes.
4. Remove vegetables from pan and wipe out pan. Return to heat and add remaining tablespoon of oil. When hot add egg (if using) and noodles, stir-frying until heated through. If the noodles begin to stick add another teaspoon or two of oil.
5. Add veggies back to the pan along with the sauce and stir-fry over high heat until noodles just start to caramelize or until all ingredients are hot. If using a low-power burner, the noodles may never caramelize, but the dish will still be delicious. Do not cook more than 2 minutes.
6. Serve immediately. Great with braised baby bok choy. 

Serves: 4

Braised Baby Bok Choy

Ingredients:

1 pound baby bok choy (or full-sized if you can't find baby*)

Sauce Ingredients:

1 Tablespoon low-sodium soy sauce

2 teaspoons dark brown sugar

1 Tablespoon untoasted sesame or peanut oil

1 cup water

Directions:

1. Fill a large bowl with water and soak the whole baby bok choy fully submerged for about half an hour; swish the bok choy vigorously to remove as much dirt and debris as possible. Lift bok choy out of the bowl and into a colander; discard the soaking water.
2. Cut the very end of the stem off and then cut bok choy in half through the middle of the stem (the long way) so that all of the leaves remain attached.
3. In a Dutch oven or 6-8 liter stock pot*, bring sauce ingredients to a boil. Reduce heat to medium and add bok choy placing the stem ends directly into the liquid and standing the leaf ends up like flowers. Cover the pot and cook for 7 minutes*.
4. Serve immediately while hot.

Serves: 3-4

Serving suggestions: Goes well with any Chinese, Japanese or Taiwanese meals. I like to top Udon with Shiitakes with these Braised Baby Bok Choy to add some greens to the dish.

*Note: if using full-sized bok choy, cook in slightly smaller diameter pot (so that the bok choy will stand up) and cook for 10 minutes instead of 7.

Soups for Cold & Flu Season, Part II: Phở Chay

For part two of the Soups for Cold & Flu Season series, I'd like to share my personal favorite-Phở Chay (aka. vegetarian Vietnamese noodle soup). If your sinuses are congested, make sure not to skimp on the hot peppers or chile garlic sauce; the spiciness thins mucus and will help clear out the congestion. This soup is packed with nutrients, easy-to-digest carbohydrates, and hydrating broth--perfect for when you're feeling under-the-weather.

If you missed part one, check out: Soups for Cold & Flu Season, Part I: Wild Rice and Mushroom Soup .

Phở Chay (Vegetarian Vietnamese Noodle Soup)

Phở Chay (Vegetarian Vietnamese Noodle Soup)

Broth:

8 cups vegetable stock/broth (homemade is best, but you can use store bought)

1 small onion, cut into quarters (no need to peel)

2 whole black cardamom fruit (substitute 4 green cardamom pods, if needed)*

3 inches fresh ginger root, sliced lengthwise into 4 slices*

2-inch piece of licorice root, optional*

2, 3-inch pieces of cinnamon stick*

4 star anise*

8 whole cloves*

½ teaspoon coriander seeds*

½ teaspoon peppercorns*

Soy sauce, to taste

8 ounces whole cremini or shiitake mushrooms, washed or brushed free of dirt

1 package (about 14 ounces) Firm tofu (not silken, can be fresh, baked, or fried), drained, patted dry, and cut into 1-inch cubes, optional

1 head broccoli, cut into small florets, optional

Noodles:

1/2 pound dried flat rice noodles (called bánh phở), use the 1/8 or 1/4–inch wide noodles

Toppings (use all of them or just pick a few):

Tofu, from above

Broccoli, from above

Mushrooms, from above

1 small bunch fresh basil (Thai basil, if possible), leaves only

1 small bunch fresh mint, leaves only

1 small bunch cilantro, leaves only

4 scallions, thinly sliced

1 jalapeno or Serrano pepper, thinly sliced

1-2 carrots, peeled and thinly sliced

2 small bunches of bok choy, thinly sliced

2 cups bean sprouts

1 lime, cut into wedges

Hoisin sauce

Chile garlic sauce

Directions:

1. Make broth: In a 4-quart sauce pan, combine stock and spices (cardamom, licorice, ginger, cinnamon, star anise, cloves, coriander seeds). Simmer together, covered, for 15-30 minutes. Add soy sauce to taste (usually a couple of teaspoons) and whole mushrooms; simmer another 5 minutes. Use a slotted spoon to remove mushrooms and set aside to use as a garnish. Strain broth to remove spices then return to heat to keep warm for serving. Add tofu and broccoli (if using) to the broth 1-2 minutes before serving.

Spice Mix for Broth*

2. Make noodles: While the broth is simmering, place noodles into a large bowl with warm water and soak 15 minutes. Then drain noodles and place into a pot of boiling water for 3-5 minutes, or until al dente. Do not cook until completely soft. Drain. If you are not serving them immediately, run cold water over the noodles to stop the cooking.

3. Prepare toppings: While the broth is simmering and the noodles are soaking, prepare the toppings as directed above. Set them all out on a large platter so that each person can add toppings of their choosing.

Selected Toppings

4. Serve: Portion out 2 cups of boiling hot broth into each of 4 serving bowls (use large soup bowls). Divide the noodles between the bowls. Everyone can then add toppings of their choice at the table. Hoisin and chile garlic sauce are used to season the soup once all of the other toppings are added. Hoisin gives the soup a salty, savory, umami flavor. Chile garlic sauce adds spiciness, and of course, garlic.

Makes 4 servings

*Tip: You can often find a packet of spices for phở at markets with an extensive selection of Vietnamese ingredients. If using a spice packet, use enough spices for 4 servings and omit the cardamom, ginger, peppercorns, licorice root, cinnamon, star anise, cloves, and coriander seeds from the recipe.