Whip up these earthy tender udon noodles simmered with tofu and bok choy in an umami-rich sesame broth for the perfect quick and flavorful weeknight dinner. News Today's news ...

If you’re like me and have an obsession with Asian soups, you’ll surely love the combination of bold, sweet, and savory taste in its broth, which perfectly complements the noodles.

Soba noodles are originally from Japan, where the word "soba" refers to buckwheat. Soba noodles are essentially thin noodles that are made from buckwheat flour, or a combination of buckwheat and ...

This is a very simple soup, fragrant with ginger, that's made in one pot. Adapted from "The River Cottage Family Cookbook," by Hugh Fearnley-Whittingstall and Fizz Carr (Ten Speed Press, 2008).

Heat remaining 2 tablespoons canola oil in Dutch oven. Add onion; cook, stirring often, until slightly softened, about 4 minutes. Add garlic and anchovies; cook, stirring constantly, until ...

Add the soba noodles and cook for 3 to 4 minutes or until just al dente. Add the sliced bok choy to the boiling water and immediately drain in a colander. Allow to cool to room temperature.

3. Add shredded chicken and soy sauce, adding more as desired. Increase heat to medium high, and add noodles. Cut bok choy in ½-inch-thick diagonal slices, and add only the stems to soup.

Garten also builds flavor from the ground up. She roasts bone-in, skin-on chicken breasts in the oven, then removes the meat from the bone, and uses that flavorful, juicy chicken in the soup.

Add 4 oz. beech or enoki mushrooms to broth and simmer until softened, about 4 minutes. Step 4 Bring a large pot of water to a boil and cook noodles according to package directions.

Add the tofu and bok choy to the broth and cook until the bok choy is bright green and soft, about 5 minutes. Step 10: Add The Broth To The Noodles Ladle the broth, tofu, and bok choy over the ...