Bonito Udon Broth Bowl With Poached Egg

• 2 containers chicken stock 32 ounces each Kitchen Basics(R) Original, 8 cups
• 2 cups dried mushrooms such as shiitake
• 1/2 cup bonito flakes
• 6 pieces lemon grass 2-inches each
• 4 kaffir lime leaves
• 2 teaspoons red pepper McCormick GourmetTM, Gochugaru, Korean-Style
• 3/4 teaspoon sea salt McCormick GourmetTM Sicilian, divided
• 3 bunches baby bok choy quartered
• 1 teaspoon sesame oil
• 1 teaspoon spice McCormick GourmetTM Japanese Seven
• 8 ounces udon noodles prepared as directed on package
• 6 eggs poached
• radishes Sliced
• chopped fresh cilantro
• green onions Chopped
• nori edible seaweed

1. Bring stock and mushrooms to boil in large saucepan. Boil 5 minutes. Remove from heat. Add bonito flakes, lemon grass, lime leaves, Korean red pepper and 1/2 teaspoon of the sea salt; let stand until bonito flakes sink to the bottom. Strain broth and reserve. Keep warm.
2. Blanch bok choy in large saucepan of boiling water until bok choy turns bright green and is lightly tender, about 1 minute. Drain immediately. Toss bok choy with sesame oil, Japanese Seasoning and remaining 1/4 teaspoon sea salt in large bowl.
3. To serve, ladle bonito broth into 6 serving bowls. Top each evenly with cooked noodles, seasoned bok choy and a poached egg. Garnish with radishes, cilantro, green onions and nori, if desired. Serve warm.

containers chicken, mushrooms, bonito flakes, lemon grass, lime leaves, red pepper, salt, sesame oil, u japanese, noodles, eggs, fresh cilantro, green onions, edible seaweed

Taken from www.yummly.com/recipe/Bonito-Udon-Broth-Bowl-with-Poached-Egg-2355970 (may not work)