Udon Soup With Meatballs And Baby Bok Choy

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Washington Post


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8 ounces lean ground pork

3/4 teaspoon cornstarch

1 scallion, white and light-green parts, finely chopped (1 tablespoon)

1/2-inch piece peeled ginger root, finely minced ( 1 1/2 teaspoons)

1/2 teaspoon toasted sesame oil

1 teaspoon low-sodium soy sauce

5 cups low-sodium or homemade chicken broth, such as 365 Low-Sodium Organic Chicken Broth

Green tops from 2 to 3 scallions, plus 1 scallion thinly sliced crosswise, for garnish

3/4-inch piece peeled ginger root, cut crosswise into quarter-size slices

12 ounces dried udon noodles

2 to 3 (12 ounces total) baby bok choy, each leaf cut crosswise into 1-inch-wide strips, well cleaned

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