As food multitasker extraordinaire, I slightly steamed the bok choy over the cooking udon noodles and boiling some separate water for the miso broth. The broth is just miso paste with a squirt of sriracha. I added chopped scallion, peeled carrot, and tofu cubes on top of the noodles. The bok choy was still crisp, though cooked a bit. Seasoned with red pepper flakes, sesame seeds, and a splash of soy sauce. Cheers.