I'm not embarrassed to admit that when it comes to Asian fare, I am well outside of my comfort zone. I guess I need to add Ming Tsai's books to my library. Anyway, I had some CSA bok choy and put together this udon noodle soup. In sesame oil, I sauteed garlic, ginger, and some (oh yes) garlic scapes and then stir-fried the bok choy; added some red onions and straw mushrooms and the udon noodles; then poured hot stock on top to serve. Flavor was pretty bland, so I needed soy sauce and hot sauce to bring it back.
