2 tablespoons canola oil
½ cup yellow onion finely chopped
½ cup celery finely chopped
½ cup carrots sliced in 1/2-inch rounds
1 clove garlic, minced
1-inch piece fresh ginger, grated
1 whole baby bok choy, chopped into ½-inch pieces (approx ½ cup total)
½ cup sliced mushrooms (Shitakes)
4 cups chicken broth
1 cup water
2 rounds of Udon noodles (it comes 3 rounds in a pkg so you’ll have one round left over; Soba would work too)
Soy sauce taste
Dash of sesame oil
Cilantro for garnish
Green onion for garnish
Directions:
In large soup pot, heat oil over medium heat
Add onion, celery, carrots; stir and sauté for approximately 1 minute
Add garlic and ginger; give it a stir and add Bok Choy, mushrooms, broth and water
Bring to boil then add Udon noodles, give it a good stir and cook for 3 minutes
Remove from heat, serve in bowls topped with soy sauce, sesame oil, cilantro and/or green onion