- 2 containers chicken stock (32 ounces each Kitchen Basics® 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 Gourmet™, Gochugaru, Korean-Style)
- 3/4 teaspoon sea salt (McCormick Gourmet™ Sicilian, divided)
- 3 bunches baby bok choy (quartered)
- 1 teaspoon sesame oil
- 1 teaspoon spice (McCormick Gourmet™ 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)
- 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.
- 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.
- 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.