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Remove stems from the mushrooms; reserve stems. Thinly slice mushroom caps then set aside.
Combine mushroom stems, chicken broth, ginger slices, crushed garlic, and green onions in a large saucepan.
Bring to a boil. Cover, reduce the heat and simmer 20 minutes. Turn off heat and let stand for 10 minutes.
Use a slotted spoon to remove the solids and discard. Strain stock through a strainer or sieve over a bowl; discard solids.
Heat a large saucepan over medium-high heat.
Add canola oil to pan; swirl to coat. Add reserved sliced mushroom caps and carrots to the pan, and sauté for 2 minutes.
Add minced ginger and minced garlic; sauté for 1 minute.
Add sake, and cook for 4 minutes, scraping pan to loosen any browned bits.
Add strained stock to the pan. Bring to a boil, and reduce heat to medium-low.
Add soy sauce and pepper, taste a season as needed.
Add shredded chicken and bok choy, simmer for 2 minutes or until chicken is thoroughly heated.
Cook udon noodles according to package directions, omitting salt and seasoning (if included), drain.
Divide noodles evenly among 4 bowls. Add 1 cup of soup and vegetables to each bowl. Sprinkle each serving with 1 tablespoon green onions and serve with egg if desired.