The Ultimate Easy Udon With Shiitake And Bok Choy

• 8 cups Chicken Broth
• 1 cup Coconut Milk (light or regular)
• 1-2 tablespoons grated ginger root
• 5 ounces sliced shiitake mushrooms
• 4 baby bok choy, chopped
• 6 ounces udon noodles (or try pad thai rice noodles for a gluten free alternative)
• 1 tablespoon canola oil
• chili oil (garnish)
• 3 sliced green onions (garnish)
• poached egg (optional)

1. Heat canola oil in a large wok and saute shiitake and ginger over high heat for 3 minutes. Add baby bok choy and saute for another 2 minutes.
2. At the same time, in a separate pot, boil chicken broth and cook udon noodles according to directions (approximately 3 minutes).
3. Combine vegetables, broth and noodles in one pot. Add coconut milk to taste.
4. Ladle into bowls immediately. Add a poached egg if desired. Garnish with sliced green onions and a few drops of chili oil.

chicken broth, coconut milk, ginger root, shiitake mushrooms, choy, udon noodles, canola oil, chili oil, green onions, egg

Taken from food52.com/recipes/20644-the-ultimate-easy-udon-with-shiitake-and-bok-choy (may not work)