1

Set a 5-quart Dutch oven over medium-high heat with the oil to warm.

2

While the oil warms, slice the cremini mushrooms about 0.25 inch thick.

3

Add the mushrooms in an even layer and cook 5 minutes, stirring every 2 minutes, until they release their liquid and brown at the edges.

4

While the mushrooms brown, thinly slice the green onions into separate white and green piles, peel and finely grate the ginger, and mince the garlic.

5

Push the mushrooms to the edges, add the pork to the center with the salt and white pepper, and break it into small crumbles.

6

Cook 5 to 6 minutes, breaking it up with the spoon, until no pink remains and the pork browns in spots.

7

While the pork browns, trim the bok choy ends, rinse away any grit, and cut the leaves and stems into 1-inch pieces.

8

Stir in the ginger, garlic, and green onion whites and cook 1 minute until fragrant, taking care the garlic does not brown.

9

Pour in the broth and soy sauce, scrape up the browned bits, cover, and bring to a boil over high heat, about 6 minutes.

10

While the broth heats, roughly chop the cilantro and cut the lime into wedges.

11

Uncover, lower to medium, stir in the bok choy, and simmer 3 minutes until the stems turn bright green and just tender.

12

Add the udon straight from the pouches and simmer 2 to 3 minutes, loosening with tongs, until the noodles separate and turn plump and hot.

13

Off the heat, stir in the rice vinegar and sesame oil until the broth smells bright and nutty.

14

Ladle into two deep bowls, squeeze a lime wedge over each, and scatter the cilantro and green onion greens on top.

15

Serve right away, since the udon keeps drinking the broth and softens as the soup sits.

One-Pot Ginger Pork & Mushroom Noodle Soup with Bok Choy

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