Udon Noodle Soup with Baby Bok Choy


  • Total Time 1 hour
  • Prep Time 15 minutes
  • Cook Time 45 minutes


  • You’ll salivate over this wholesome soup’s thick udon noodles, vitamin-rich bok choy and our ever-so-popular chicken bone broth. Then take a spoonful to experience the subtle, yet delicate flavours, from meaty cremini mushrooms to organic ginger to zesty sesame oil. Whether you eat with chopsticks or a fork your hungry crew is sure to “wow” over their new culinary fave.



    • 2 2 tbsp tbsp extra virgin olive oil
    • 2 2 cloves cloves garlic thinly sliced
    • 1 1 tbsp tbsp ginger thinly sliced
    • 1 1 medium onion diced
    • salt & pepper to taste
    • 1 1 cup cup cremini mushrooms thinly sliced
    • 0.5 0.5 cup cup carrots sliced into matchsticks
    • 6 6 cup cup Pacific Foods® Chicken Bone Broth Unsalted
    • 1 1 tbsp tbsp dark soy sauce
    • 1 1 tsp tsp spicy sesame oil
    • 10 10 ounce ounce baby bok choy halved
    • 15 15 ounce ounce udon noodles
    • garnish garnish cilantro
    Recipe Made with


    1. In a large pot over medium heat add the olive oil, garlic, ginger & onion. Season with salt & pepper. Cook until onion begins to turn translucent, about 5 minutes.

    2. Add the mushrooms & carrots. Cook until vegetables soften, about 5 minutes.

    3. Pour in the Pacific Foods® Chicken Bone Broth Unsalted, soy sauce & sesame oil. Bring to a simmer & cover with lid. Cook for 15 minutes.

    4. Stir in the bok choy & udon noodles. Continue cooking until bok choy is cooked throughout, about 5 minutes.

    5. Serve immediately. Garnish with fresh cilantro.

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