Bok Choy

Red Miso Udon with Onsen Tomago

February 16, 2015
3 Ratings
  • Serves 2
Author Notes

this noodle bowl combines all of things I love - thick, chewy udon noodles, miso soup, a runny poached egg , pork and shittake mushrooms. It feels like a lot of steps but once you get all of the components ready, it comes together very quickly —carole_nelson_brown

What You'll Need
  • 1 cup boiling water
  • 2 dried shitake mushrooms
  • 4 cups water
  • 4 teaspoons dashi granules
  • 4 tablespoons red miso
  • 400 grams fresh udon noodles
  • 2 soft poached eggs
  • 8 pieces slices of Chinese BBQ Pork
  • 1 bunch baby bok choy, halved
  • 1 scallion, thinly sliced
  • 3 teaspoons wakame or dried seaweed
  • furikake for optional garnish
  1. cover the dried shiitakes with the cup of boiling water and set aside to soak for at least 20 minutes.
  2. get all of of your soup garnish ingredients prepared and set aside so that you can assemble the soup at the last minute right in the bowl.
  3. Bring a medium sized pot of water to a boil and add the shiitakes to the water so you can let them cook while you blanch the bok choy and the udon. Reserve the mushroom soaking liquid.
  4. submerge both halves of the bok choy in the boiling water and blanch for one minute. Remove with a slotted spoon and set aside. Be careful to leave the mushrooms in the water and keep the water boiling. Have your sliced scallion, poached eggs and sliced pork handy.
  5. In a smaller pot, bring the 4 cups of water to a boil. Add the dashi granules, the wakame and 1/2 cup of strained mushroom soaking liquid and simmer for a few minutes to make your dashi broth.
  6. Put the miso paste in a small bowl and ladle about 1/2 cup of hot dashi into the bowl and whisk until the miso is dissolved.
  7. Take the dashi pot off of the heat and add in the miso, giving a good whisk and then set aside with a lid on the pot. Don't boil it again after adding the miso.
  8. Cook the udon noodles for three in the same pot of water that you boiled the bok choy in (you have kept it simmering this whole time).
  9. While the noodles cook, put out your soup bowls
  10. Fish the shitakes out of the pot before you drain your noodles and set the mushooms aside.
  11. DIvide the udon among the two bowls. Slice your mushrooms and arrange on the noodles, lay out the pork slices and snuggle in the bok choy. Lay the poached egg on the top and then, after giving one last stir, ladle the miso soup over the whole thing until you have just covered the noodles.
  12. Sprinkle the chopped scallion and furikake (if using) over each bowl.

See what other Food52ers are saying.

  • carole_nelson_brown
  • Justin Wintman
    Justin Wintman

3 Reviews

Justin W. November 7, 2015
I just wanted to let you know that this meal was absolutely delicious and you made my one year anniversary dinner pretty great! The only thing I changed was adding more dried shitake mushrooms to the broth. Other than that it was perfect! Thanks again
Justin W. November 6, 2015
I like this recipe but it doesn't tell you how to make the pork. I have to use another recipe to cook it. It isn't a problem in and of itself but I would like a recipe that the author believes compliments the broth well
carole_nelson_brown November 6, 2015
Hi Justin, I just use Chinese BBQ pork that I buy in Chinatown. If I do make it myself, this is my recipe