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Udon Noodle Soup with Baby Bok Choy

  • 15 min
    Prep Time
  • 1 hr
    Total Time
  • 4 people
  • 528 per 1 serving


  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon thinly sliced peeled ginger root
  • 1 medium onion, diced
  • 1 cup cremini mushroom, thinly sliced
  • 1/2 cup matchstick-thin strips peeled carrot
  • 6 cups Pacific Foods® Organic Chicken Bone Broth, Unsalted
  • 1 tablespoon dark soy sauce
  • 1 teaspoon spicy sesame oil
  • 10 ounces baby bok choy, halved
  • 15 ounces udon noodles, cooked according to package directions


  • Step 1

    In a large pot over medium heat add the olive oil, garlic, ginger and onion. Season to taste with salt and pepper. Cook until onion begins to turn translucent, about 5 minutes. Add the mushrooms and carrots. Cook until vegetables soften, about 5 minutes. 

  • Step 2

    Pour in the broth, soy sauce and sesame oil. Bring to a simmer and cover with lid. Cook for 15 minutes. Stir in the bok choy and udon noodles. Continue cooking until bok choy is cooked throughout, about 5 minutes. Serve immediately. Garnish with fresh cilantro, if desired.

Calories 528
Total Fat 10 g
Sat. Fat 1.1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 790 mg
Total Carb 84 g
Dietary Fiber 5 g
Sugar 4 g
Protein 25 g
Vitamin D 0 %DV
Calcium 8 %DV
Iron 5 %DV
Potassium 13 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.