Bonito Udon Broth Bowl with Poached Egg

 


This bowl has all the makings to become your signature go-to lunch or dinner. The texture: Chewy udon noodles. The taste: Slightly spicy, umami-loaded broth. The protein: Semi-runny, richly flavored poached egg. The seasonings: Japanese Seven Spice Seasoning and Korean-Style Red Pepper. Served warm by the bowlful, it’s comforting, filling and ready in just 35 minutes.


*This recipe was created for 6 and 36 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (6)36 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Kitchen Basics® Original Chicken Stock 32 ounces 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.

Optional Garnishes: Sliced radishes, fresh chopped cilantro, chopped green onions, nori (edible seaweed)

Dried mushrooms, such as shiitake 2 cups
Bonito flakes 1/2 cup
Lemon grass, 2-inches each 6 pieces
Kaffir lime leaves 4 eaches
McCormick Gourmet™ Korean-Style Red Pepper 2 teaspoons
McCormick Culinary® Mediterranean Sea Salt Coarse Grind, divided 3/4 teaspoon
Baby bok choy, quartered 3 bunches
Sesame oil 1 teaspoon
McCormick Gourmet™ Japanese Seven Spice Seasoning 1 teaspoon
Udon noodles, 8 oz., prepared as directed on package 1 package
Poached egg 6 eaches
Ingredients Quantities Instructions
Kitchen Basics® Original Chicken Stock 192 ounces 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.

Optional Garnishes: Sliced radishes, fresh chopped cilantro, chopped green onions, nori (edible seaweed)

Dried mushrooms, such as shiitake 12 cups
Bonito flakes 3 cups
Lemon grass, 2-inches each 36 pieces
Kaffir lime leaves 24 eaches
McCormick Gourmet™ Korean-Style Red Pepper 4 tablespoons
Sea Salt, Mediterranean Coarse Grind 1 1/2 tablespoons
Baby bok choy, quartered 18 bunches
Sesame oil 2 tablespoons
McCormick Gourmet™ Japanese Seven Spice Seasoning 2 tablespoons
Udon noodles, 8 oz., prepared as directed on package 6 packages
Poached egg 36 eaches
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 158 kcal


Total fat 6 g


Saturated fat 2 g


Cholesterol 188 mg


Sodium 910 mg


Carbohydrate 13 g


Dietary fiber 1 g


Protein 13 g


Plating Instructions: 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.

Chef's Tip:

Bonito flakes or Katsuobushi is dried, fermented and smoked skipjack tuna that is shaved into thin flakes. They are commonly used to provide umami flavor to dashi stock, soups, stews and sauces. They can be found in the Asian aisle of some supermarkets, in Asian groceries or online specialty stores.

To poach eggs: Fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Gently stir water in one spot and carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

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