Ginger Udon Noodle Soup

4 c low sodium chicken broth
6 T fresh ginger, roughly chopped
8 oz Japanese Udon noodles
2 t olive oil
¼ lb shitake mushrooms, cleaned and quartered, stems removed
¼ c carrots, cut into match sticks
½ c snow peas, cut into match sticks
3 T fresh ginger, minced
2 shallots, minced
3 c bok choy, chopped in 1-2 inch pieces
2 t low sodium soy sauce
2 t sesame oil
1 t rice wine vinegar
1 ½ c cooked shrimp, peeled, deveined and tails removed

In a large pot, bring broth and the roughly chopped fresh ginger to a boil, reduce heat and simmer 20- 30 minutes. Strain out ginger chunks and return broth to the pot, keep on warm. While broth is simmering, cook noodles following the directions on the package, strain and place in a bowl, toss with 1 tsp sesame oil and set aside.

When the broth is finished, heat olive oil in a large skillet on medium high heat. Add mushrooms, carrots, snow peas, the minced ginger, and shallots. Cook, stirring frequently, until soft and browned, approximately 5-6 minutes. Add bok choy and cook 2-3 minutes longer. Bring reserved broth to a simmer then add vegetables, soy sauce, vinegar, and remaining sesame oil to broth. Add precooked shrimp, heat until shrimp is warm. Add noodles to broth mixture and serve in bowls with chop sticks.